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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/7450

Title: Development of instant noodles from maize and cowpea
Authors: Oppong, David
Issue Date: 11-Aug-2015
Abstract: Noodles are known for their wide consumption throughout the world. Wheat flour which is usually used to make instant noodles has low fibre and protein contents (lysine). Legumes and cereals are becoming popular in various food applications as it is rich in fibre and protein. This study was carried out to establish the proportions of cowpea and maize flours that would produce good quality noodles, in composite with soft wheat flour. Up to 50% cowpea and 50% maize flour substitutions were made. The following parameters were investigated on the flours; functional properties, proximate composition and pasting properties. Cowpea and wheat flour performed better interms of the pasting properties as a result of its low gelatinization temperature (79.23 and 80.03 0C), high peak viscosity (150.00 and 58.33 BU) and high final viscosity (116.67 and 69.66BU). Low breakdown was found in the maize flour (0.00 BU) and wheat flour (14.00 BU) whiles the lowest setback was also found in cowpea flour (12.66 BU). The proximate composition of the cowpea flour was high in crude protein (24.53%), crude fibre (3.21%), moisture content (10.90%) and ash content (3.00%) but low in carbohydrate content (57.35%). However, the wheat flour was low in moisture content (3.33%), crude protein (10.23%), crude fibre (0.51%), ash (1.00%) and fat content (1.33%) but high in carbohydrate (83.60%). The cowpea flour had higher values for bulk density (0.82g/cm3), water absorption capacity (2.27%), swelling power (12.11%), solubility (27.26%) and foam capacity (19.00%). For the preferred noodles by the sensory panels; cooking qualities and proximate composition were determined. Sensory evaluation was conducted to assess the acceptance preference of the products. The results showed that moisture content of flours affected the final quality of noodles. Noodles made from wheat and vi maize (90:10) recorded the highest cooking loss (3.16g) and crumbled easily when pressed between the fingers. Wheat and cowpea at 70:30 had high cooking weight (37.00g). From the sensory analysis, no significant difference (P> 0.01) existed between noodles made from 100% wheat flour and that of control, wheat and cowpea at 70: 30, in terms of taste and overall acceptability. In terms of flour substitutions, 70% wheat and 30% cowpea was the most acceptable even though noodles from wheat and maize at all levels had good appearance and colour. The results showed that cowpea and maize flours can be incorporated up to 30% and 10% respectively in instant noodles to improve the nutrient value without affecting the sensory properties. The findings obtained from this study supports and demonstrate the utilization of legumes and cereals for instant noodle manufacturing with colour, taste and texture been the major determinant of overall acceptability.
Description: A thesis submitted to the Department of Horticulture, in partial fulfilment of the requirements for the Degree of Masters of Philosophy (Mphil Postharvest Technology). 2015
URI: http://hdl.handle.net/123456789/7450
Appears in Collections:College of Agric and Natural Resources

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