Proximate Composition, Cooking and Sensory Properties of Noodles from Wheat-Tigernut Pomace Flour Blends at Optimized Condition Using Response Surface Methodology

Abstract

ABSTRACT This study determined the proximate composition, cooking and sensory properties of noodles from wheat-tigernut pomace flour blends at optimized condition using response surface methodology (RSM). RSM based on Box–Behnken design was employed for the design of the experiment with three independent variables at three levels of variation resulting in 17 experimental runs. The independent variables are screw speed, barrel temperature and level of tigernut pomace flour added to the wheat flour. The noodles were produced using a single screw laboratory extruder and were analyzed for proximate composition, cooking and sensory properties. The addition of tigernut pomace flour to wheat flour increases the crude fat, crude fiber and carbohydrate, while the moisture and total ash decrease. The cooking properties of the noodles from wheat-tigernut pomace flour blends were also affected significantly by the variables except for the cooking time. However, noodles produced from 10% substitution of wheat with tigernut pomace flour, barrel temperature at 100°C and screw speed at 90 rev/mins were accepted by the panelists.