Optimization of instant fried noodles from wheat (Triticum aestivum) substituted with cocoyam (Colocasia esculenta) and defatted soya bean flours

Abstract

The objective of this research was to optimize the frying time and temperature of instant noodles from wheat–cocoyam flour blends enriched with defatted soya bean flour. Optimum conditions for fried wheat–cocoyam noodles with defatted soybean were 70:30 (wheat:cocoyam), 180°C (frying temperature) for 2 min (frying time) with desirability (0.74), and 50:50, 180°C for 4 min for the noodles without defatted soya bean flour (desirability = 0.60). Fried wheat–cocoyam noodles with defatted soya bean showed highest protein (12.79%), bulk density (0.75g/ml), and water absorption capacity (3.23g/ml) among the fried noodles compared to the control. The fried wheat–cocoyam noodles without defatted soya bean flour received higher scores sensory scores compared to control (6.73) and samples with soya bean flour (6.47). The microstructure of the fried noodles with defatted soya bean flour showed good starch–protein attachment and better cooking qualities than noodles without defatted soya bean. Practical applications Use of composite flours in noodles manufacture would help reduce cost of production and allow for utilization of locally available raw materials. Nutritionally, cocoyam is preferable to cassava and yam, it is still an industrially underutilized food crop. Literature has shown the possible utilization of other sources of flours as substitute wheat flour in manufacturing of noodles and pasta. Cocoyam possesses requisite qualities that would favor its use in noodle manufacture. Since noodles are habitually consumed by mainly by children and young adults, cocoyam flour enriched with defatted soya bean would help increase their nutrient take and prevent common diseases such as protein energy malnutrition. Establishing the optimum conditions for the manufacture of instant noodles from wheat–cocoyam flour blend would be beneficial for the noodle industry.