Abstract
The objective of this study was to find innovative approaches for the production of iron fortified noodles that are natural and economically feasible. The functional food was produced using different combinations . The investigated variables were the ratio of sorghum to white bean flour, pre-gelatinized flours (drum dried or extruded) and guar gum addition while the emulsifier added was kept constant. Investigated parameters were the iron content and its bioavailability, as well as the functional properties (cooking weight, cooking time, cooking loss and texture) of the noodles. Results of the study showed that the content of white bean in the noodles had a direct influence on the iron content and bioavailability. As expected, the iron content and bioavailability was higher the higher the amount of white bean added. Additionally, the iron content and bioavailability was affected by the addition of guar gum and the pregelatinised flours. Iron content of noodles decreased with the increase of guar gum content while the addition of white bean pregelatinised flour showed an increase in the iron content and bioavailability. On examination of the functional properties, the 50% white bean noodles gave the best results in terms of texture, cooking loss, cooking time and cooking weight. Cooking time, cooking weight and cooking loss were comparable to that of durum wheat noodles. Noodles prepared with 50% white bean flour and pregelatinized flours (extruded or drum dried) received the best rankings in the sensory evaluation. The result of this study showed that the higher the amount of white bean added, the superior was the noodle quality, therefore fulfilling the requirements of the objectives i.e. good quality noodles with high iron content and bioavailability.
Highlights
Iron Deficiency Anaemia (IDA) affects approximately two billion people worldwide (WHO, 2008)
Noodles recipes were established using a 23 experimental design.The content of white bean in the noodles had a direct influence on the iron content and bioavailability
Increase in the addition of white bean to the noodle recipes resulted in a higher iron content and bioavailability
Summary
Iron Deficiency Anaemia (IDA) affects approximately two billion people worldwide (WHO, 2008). Iron is considered as the only nutrient deficiency that high and low income countries have in common (Hambraeus, 1999). Sorghum is considered as the main sources of energy, protein, vitamins and minerals for millions of people in semi arid tropics of Asia and Africa. It is consumed mostly by the poor and unprivileged sectors of the society and is known collectively with millet as ‘poor people’s crop’ (Rooney et al , 1991). Sorghum is inferior to wheat as it has no gluten and its gelatinisation temperature is higher than wheat (Rooney et al , 1991).Yeast leavened products are difficult to obtain from sorghum flour as it does not ELOBEID et al, Curr. Nutr Food Sci Jour., Vol 2(1), 20-25 (2014)
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