Quality evaluation of noodles produced from wheat (triticum spp) and almond seed flour blends (original) (raw)

In this study, the qualify evaluation of noodles produced from wheat and almond seed composite flour was studied. A preliminary was carried out to ascertain the optimum acceptable level of almond seed flour in wheat flour noodle processing using 0-50%w/w, samples were subjected to sensory evaluation and the most acceptable samples was chosen. Hence, in the main study, level of almond seed flour was varied within the most acceptable level using 5, 10, 15 and 20% w/w inclusion giving rise to four samples. Functional properties, anti-nutrient content, proximate composition, essential amino acid profile, selected mineral content, textural and cooking analyses and sensory evaluation were done using standard methods. The bulk densities of the blend ranged from 0.801 to 0.884 g/ml, WAC, ranged from 2.20g/g to 3.60g/g and swelling index ranged from 6.27 to 2.27 as the proportion of almond seed flour increased from 0-20 %. The values of phytate, oxalate, and tannin range from 0.12 to 0.75g/1...