Production and Evaluation of Pasta (Noodles) from Rice, Cowpea and Orange-Fleshed Sweet Potato Flour Blends

Abstract

This work was carried out in collaboration between both authors. Author IEM-N designed the study, wrote the protocol, supervised the research work and wrote the first draft of the manuscript. Author CIU managed some of the literature searches and the analyses of the study as well as wrote the last draft and tidied the literature searches. Both authors read and approved the final manuscript.

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

“…However, for the percentage of crude fibre and protein contents, the preferred noodle recorded significantly higher values (0.99% and 9.65%, respectively) than the control noodle (0.55% and 8.09%, respectively). The moisture levels of the noodles in this study were higher than the 5.03% and 11.09% to 14.63% reported for 100% rice and rice/orange-fleshed sweet potato composite flour pasta reported in the study by Mbaeyi-Nwaoha and Ugwu (2018). The low moisture content of the noodles indicated their potential stability against microbial spoilage since most spoilage microorganisms survive, grow and multiply at higher moisture levels (Hassan & Umar, 2004).…”

“…Wheat flour (WF), water and salt are the basic ingredients for noodle making. However, for the purposes of finding alternative lower-cost ingredients, diversity and nutritional enhancement, researchers have innovatively incorporated noodles with other ingredients including cowpea flour, lentil seed flour, breadfruit flour, orange-fleshed sweetpotato flour, spirulina flour, spinach puree and jamun seed flour (Mbaeyi-Nwaoha & Ugwu, 2018;Onyema et al, 2014;Shahsavani & Mostaghi, 2017;Shere et al, 2018;Sood et al, 2018;Tijani et al, 2017). The incorporation of these ingredients enhanced some nutritional parameters including the protein, dietary fibre, ash and carbohydrate contents as well as some sensory characteristics of noodles.…”