Modelling the effect of peanut and cowpea flour supplementation on quality of Chinese‐type noodles

Abstract

SummaryChinese‐type noodles were prepared from wheat flour fortified with 7–21% defatted peanut and 4–12% cowpea flours. A full factorial 4X4 design was used. Fifteen supplemented Chinese‐type noodle formulae and a control sample were analysed for protein content and physical and sensory qualities. The protein content of noodles was increased as the level of peanut/cowpea flours increased. Colour and cutting force of supplemented noodles were affected negatively by cowpea and peanut flours, respectively. Sensory scores for firmness and yellowness of supplemented Chinese‐type noodles were decreased as the level of peanut/cowpea flours increased. Computer‐generated response surface and contour plot interpretations revealed that up to 15% peanut flour and 8% cowpea flour supplementation will produce acceptable supplemented Chinese noodles with high protein content (21%).