Quality evaluation of noodles produced from wheat, pigeon pea (Cajanus cajan) and carrot flour blend (813.8)

Abstract

Noodles are becoming an increasingly popular meal among the young and old in Nigeria and other developing countries of the world. There is therefore a need to utilize some less known crops native to the environment in the production. The noodles were produced from a blend of pigeon pea flour, carrot flour, mixed in different proportion with a constant amount of wheat flour as sample A (100% wheat) as control, sample B (60% wheat, 20% pigeon pea, 20% carrot flour) Sample C (60% wheat, 30% pigeon pea, 10% carrot flour) sample D (60% wheat, 10% pigeon pea, 30% carrot flour) were subjected to the following analysis: proximate composition, functional analysis, cooking qualities and sensory evaluation. The result showed that sample A (control) contained: carbohydrate (80.42%) protein (2.18%) crude fiber (2.0%) ash (2.4%) moisture (8.2%), water absorption capacity (0.9%), swelling capacity (1.01%) and bulk density (0.7%) in comparison with other sample result shows that sample D has the highest amount of carbohydrate (80.23%) close to that of sample A and the least amount of protein (4.27%) but slightly higher than that of sample A, it also has least amount of ash content (0.4%), crude fiber (2.6) and moisture content (9.0%) sample C has the highest amount of protein (13.13%) least amount carbohydrate (51.37%) highest amount of fat (16.6%) much higher than that of sample A highest amount of ash and also the highest amount of moisture. Sample B has the highest amount of crude fiber (2.8%) high amount of protein (11.81%) which is next to sample C high amount of fat (13.4%) moisture (11.6%) carbohydrate (57.59%) and ash (2.8%) next to sample C in value. Sample A is most acceptable of all the samples followed by sample C while Sample D is the least acceptable of the samples which is due to high proportion of carrot flour contained responsible for the colour of the overall acceptance.