2019
DOI: 10.17265/2159-5828/2019.07.003
View full text
|
|
Share
Catherine A. Orisa, Ukpong S. Udofia(Ph.D)

Abstract: The objective of this study was to determine the proximate, mineral and sensory properties of noodles prepared from blends of Triticum durum (wheat), Digitaria exilis(acha), Vigna unguiculata (cowpea) flours and Moringa oleifera leaf powder (MLP). The flour samples were mixed in a four by four factorial, in complete randomized design (CRD) to formulate the composite blends at four different levels (25, 50, 75 and 100) which gave 16 samples. The flour samples were used to produce noodles and subjected to proxim…

expand abstract