Assessing the Quality and Potential of Fried Noodles: An Analysis of Wheat and Afzelia africana Flour Blends in Chemical, Functional, Physical, and Sensory Dimensions
Ernest Eguono Emojorho *
Department of Food Science and Technology, Delta State University of Science and Technology, Ozoro, Delta State, Nigeria.
Marian Reuben-Okoye
Industrial Safety & Environmental Management Technology, Delta State School of Marine Technology, Burutu, Nigeria.
Agnes Aphiar
Department of Microbiology, Delta State University of Science and Technology, Ozoro, Delta State, Nigeria.
Adaora Ngozi Nwosu
Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.
Maryann Nkemakonam Anene
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
Eseoghene Avbundiogba
Enviromental Management and toxicology, Delta State University of Science and Technology, Ozoro, Delta State, Nigeria.
Titus Onucheojo Ochimana
Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State, Nigeria.
Lauretta D. Ekpekpo
Department of Chemistry, Delta State University of Science and Technology, Ozoro, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Afzelia africana flour was produced by roasting, dehaulling and grinding seeds into flour. In this study, the chemical composition, functional, physical properties and sensory characteristics of fried noodles produced from wheat and Afzelia africana (Akpalata) flour blends were evaluated. Wheat and Afzelia africana flours was blended in the ratio of 100:0(WFO), 95:5(WFAA1), 90:10(WFAA2), 85:15(WFAA3) and 80:20(WFAA4) as 100% wheat flour was used as the control. Samples were used to produce fried noodles. The functional qualities of flour mixes were examined. The noodles samples underwent physical, chemical, and sensory investigation. The noodle sample was cooked and sensory evaluation carried out. Result of proximate composition of the noodles ranged from (crude protein; 23.00- 30.05 crude fat; 10.00- 14.7%, ash; 0.95- 3.00%, crude fibre; 1.10- 2.95%, moisture; 7.50-9.00%, and carbohydrate; 50.00-53.11%) respectively. Functional results showed 0.64 to 0.66 g/cm3, 14.00 to 20.00 % oil absorption capacity, 25.20 to 36.50 ml swelling capacity and 21.00 to 25.90 % water absorption capacity. Physical properties results showed 11.65 – 12.75 cm length and 0.26 – 0.43 cm. The sensory scores showed that sample WFAA4 (80:20) was the most overall acceptable by the judges. In conclusion, acceptable noodles with improved protein content and reduce processing cost can be produced from blends of wheat and Afzelia africana flours.
Keywords: Afzelia africana, flour, chemical, physical, noodle, functional