Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Review Article Volume 6 Issue 9

Quality Characteristics and Consumer Acceptability of Noodles Produced from Wheat Flour Fortified with Kidney Bean (Phaseolus Vulgaris L.) Flour

Adegbanke Omolara R*, Olowoofoyeku, Deborah G and Liasu-oni Gbohunmi E

Federal University of Technology, Akure, School of Agriculture and Agricultural Technology, Department of Food Science and Technology, Akure, Ondo State, Nigeria

*Corresponding Author: Adegbanke Omolara R, Federal University of Technology, Akure, School of Agriculture and Agricultural Technology, Department of Food Science and Technology, Akure, Ondo State, Nigeria.

Received: June 22, 2022; Published: August 08, 2022


Noodles are made from white flour which has lost some nutrients during wheat flour refinement, it is therefore necessary to fortify noodles with protein rich ingredients which will enhance the nutritional value. The major raw materials Wheat Flour (WF) and Kidney Beans were gotten from Erekesan market, Akure, Ondo State. This study is aimed at fortifying noodles made from wheat with kidney bean flour (KBF). WF and KBF were formulated into ratios at different proportions of HBA 80:20 (Wheat: kidney bean flour); GCB 70:30 (Wheat: kidney bean flour); FDC 60:40(Wheat: kidney bean flour) and EED 50:50 (Wheat: kidney bean flour). The formulated blends were used in producing noodles which were evaluated for proximate analysis, mineral determination, noodle cooking quality, amino acid profile and sensory evaluation using commercial instant noodles as control. The proximate composition result showed that the protein, ash and fat contents were higher in the formulated samples than in the control sample. Sample EED had 22.93% protein and was significantly different (p < 0.05) from the control (10.21%). The protein and fat contents increased while carbohydrate decreased with increase in the incorporation of kidney bean flour to the blend. The mineral composition (Na, Ca and Zn) showed that there was significant difference (p > 0.05) in the formulated samples while Cd and Pb were not detected in the samples. Noodle cooking quality presented sample FDC with the least coking loss value and Amino acid results Leucine and Isoleucine values to range from (5.663-7.685g/100g) and (2.349-3.887g/100g) respectively. The result of the sensory evaluation is based on a nine-point hedonic scale which presented that generally apart from the control, noodles from FDC 60:40 (wheat: kidney bean) had the overall acceptability followed by GCB 70:30, HBA 80:20 and EED 50:50 respectively.

Keywords: Noodles, Kidney Beans, Consumer Acceptability


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Citation: Adegbanke Omolara R., et al. “Quality Characteristics and Consumer Acceptability of Noodles Produced from Wheat Flour Fortified with Kidney Bean (Phaseolus Vulgaris L.) Flour". Acta Scientific Nutritional Health 6.9 (2022): 24-32.


Copyright: © 2022 Adegbanke Omolara R., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


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