Development and evaluation of African palmyra palm (Borassus aethiopum) fruit flour–wheat composite flour noodles

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dc.contributor.authorAbe-Inge, Vincent
dc.contributor.authorAsaam, Esumaba Serwaa
dc.contributor.authorAgbenorhevi, Jacob K.
dc.contributor.author, Bawa, Nadratu Musah
dc.contributor.authorKpodo, Fidelis M.
dc.contributor.orcid0000-0002-4898-6046
dc.contributor.orcid0000-0002-8516-7656
dc.contributor.orcid0000-0002-3861-779X
dc.contributor.orcid0000-0002-7949-0502
dc.date.accessioned2024-02-27T14:46:23Z
dc.date.available2024-02-27T14:46:23Z
dc.date.issued2020
dc.descriptionThis is an article published in , Cogent Food & Agriculture (2020), 6: 1749216 https://doi.org/10.1080/23311932.2020.1749216
dc.description.abstractBorassus aethiopum (African palmyra palm (APP)) fruit is an underutilized tropical fruit but has potential food applications. In the present work, the suitability of APP fruit–wheat composite flour in the development of noodles was investigated. The fresh APP fruit pulp was separated, oven-dried at 60°C and milled into flour. The obtained flour was mixed with commercial wheat flour to obtain three composite flours with 5%, 10% and 15% of APP fruit flour. The functional properties and proximate composition of the composite flours were determined. The cooking properties and consumer preference of the noodles developed were also evaluated. The cooking yield, water uptake and gruel solid loss ranged from 259.81% to 300.97%, 159.81% to 200.97% and 11.52% to 17.11%, respectively. The water absorption capacities, swelling power and the solubility indices of the flours ranged from 197.10% to 492.66%, 621.99% to 734.91% and 4.53 to 26.48%, respectively. On the 7-point hedonic scale, the flavour, smell, colour and overall accept ability ranged between 4.2 and 5.3, 4.8 and 5.65, 4.05 and 5.3 and 4.10 and 5.03, respectively. The inclusion of APP fruit flour at 5% level yielded noodles with enhanced nutritional quality and highest overall consumer acceptability.
dc.description.sponsorshipKNUST
dc.identifier.citation, Cogent Food & Agriculture (2020), 6: 1749216 https://doi.org/10.1080/23311932.2020.1749216
dc.identifier.urihttps://doi.org/10.1080/23311932.2020.1749216
dc.identifier.urihttps://ir.knust.edu.gh/handle/123456789/15545
dc.language.isoen
dc.publisherCogent Food & Agriculture
dc.titleDevelopment and evaluation of African palmyra palm (Borassus aethiopum) fruit flour–wheat composite flour noodles
dc.typeArticle
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