Nutritional and functional properties of instant noodles produced from Wheat and Bambara nut flour blends Department: Food Science Technology By: Arinze1 Project ID: 5435 Rating: (3.3) votes: 6Rate this project12345 Price:₦2000 Get the Complete MaterialAbstractThe nutritional and functional properties of noodles produced from wheat and Bambara nut flour blends were studied. The materials used in production were procured from Ogbeta main market Enugu in Enugu state, Owerri main market Imo State and Lagos state. The flour blends were in ratios of 90%:10%, 80%: 20%, 70%:30% and 100% wheat flour. The noodles were evaluated for proximate and mineral compositions while the flours were evaluated for functional properties. The proximate composition showed that the mean protein value ranged from 11.43 to 14.23. Sample KOK has the highest crude fiber value 1.50 and BOB had the least 1.33. The carbohydrate content of the samples was significantly (P0.05) different ranging from 47.76 to 52.34. Fat content ranged from 14.18 to 15.18 and the ash content ranged from 8.22 t0 8.60. The calcium content ranged from 25.39 to 50.80. The sodium and Iron values were not significantly (P0.05) different. The functional properties showed that the oil absorption capacity of the samples ranged from 0.94 to 1.83 and water absorption capacity from 0.90 to 1.06. The swelling index of the samples were significantly (P0.05) different from 1.47 to 1.82. The wettability and gelatinization temperature were significantly (P0.05) different ranging from 83.33 to 327. 67 and 65.00 to 80.30 respectively. The emulsion capacities of the samples were 100%. The cooked noodles were subjected to sensory analysis. Principal component analysis of the parameters was adopted using the correlation factor. The general acceptance of the samples were significantly (P0.05) different. The results of this work indicate that the incorporation of bambara nut flour into wheat flour could produce acceptable noodles with improved nutrient content....Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Effect of fermentation time on the quality characteristic of cassava flour