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Aug 25, 2024Keywords:
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Main Article Content
Quality Evaluation of Noodles Produced from Wheat Flour (Triticum spp.), Sorghum Flour (Sorghum bicolar) and Pumpkin Seed Flour (Cucurbita pepo) Enriched with Eggyolk Powder
Abstract
This research was carried out to evaluate the quality of noodles produced from wheat, sorghum and pumpkin seed composite flour. The flour and the noodles sample were produced using the standard method. The products were subjected to chemical and sensory analysis. The result obtained showed that the proximate analysis value for protein content increased significantly from 12.36%-14.84%, fiber, fat and energy also increased from 1.33%-2.56% and 14.09%-24.06% and 402.59k/cal-455.25k/cal respectively with an increase in substitution of wheat with sorghum and pumpkin seed, while a decrease in moisture content and carbohydrate from 12.80%-11.40% and 52.89%-45.68%. Calcium, iron, potassium and zinc ranged from 125.68-170.06mg/L, 2.12-3.85mg/L, 308.8-360.5mg/L and 10.58-16.15mg/L respectively. Vitamin A and C ranged from 7.97-8.07µg/100g and 2.64-2.69µg/100g respectively. In conclusion, Sorghum and pumpkin seed can be substituted in noodles production as this would improve noodles' nutrients and variety and reduce dependency on wheat importation.
