Physicochemical, Textural and Sensory Characteristics of Instant Noodles Produced from Wheat and Plantain Flour Blends, Spiced with Ginger

Abstract

The work was aimed at evaluating the physicochemical, textural, cooking and sensory characteristics of instant noodles produced from wheat and plantain flour blends, spiced with ginger. The unripe plantain was dried to final moisture content of 11.28% (wt/wt) and finely ground into powder. Wheat, plantain and ginger flour were prepared and blended in the following ratios; 100:0:0, 90:10:4, 80:20:4, 70:30:4, 60:40:4, 50:50:4 and labelled WF, WPGF1, WPGF2, WPGF3, WPGF4, and WPGF5, respectively. Increasing levels of unripe plantain flour, caused significant decrease in the whiteness index of the noodles from 77.23 to 57.08. The protein content of the composite noodles decreased from 10.70% (control) to 10.05% for 10% noodle sample. The decrease in the carbohydrate contents of the noodles from 65.27% (Control) to 64.83% for 10 % noodle sample was not significant. Percentage Ash, fiber and fat content of the noodles increased with increase substitution of plantain flour from 1.18 to 2.61, 0.40 to 1.13 and 16.01 to 19.75%, respectively. Cooking time decreased significantly from 4.40 to 3.2 8 while cooking loss and water absorption increased significantly from 5.92 to 10.01% and 9.82 to 13.15% respectively. Unripe plantain increase resulted in significant increase in noodle hardness but to a great extent did not affect noodle springiness, cohesiveness, gumminess, chewiness and resilience. There was no significant difference between the 7.20 and 7.67 values obtained from appearance of cooked noodles for control and 10% composite. Overall acceptability score of 7.80 and 7.60 between control 100% (100:0:0) and 10% (90:10:4) composite noodles were not significantly different. Noodles substituted with 10 % plantain flour is most recommended, with regards to cooking quality, acceptability, textural characteristics and improved nutrient.