324: Noodle Innovation: Unlocking the Power of Cassava, Soybean, and Xanthan Gum Blends

Introduction

To produce an alternative nutritional and commercially viable product, studies have been done to analyze foods that can be used in place of wheat flour in the making of noodles due to its high cost and demand. This study was conducted to determine the physicochemical and sensory properties of noodles produced from cassava (CF), soybean flours (SF), and xanthan gum (XG).

Methods

Cassava, and soybean flours were produced using standard methods and with xanthan gum, then the following six samples were generated using mixture design: 63:30:7, 68:27:5, 60:30:10, 70:23:7, 70:20:10 of CF:SF:XG, respectively, and 100% wheat flour (MDH) as control. The composite and wheat flours were analyzed for their functional properties while the physicochemical and sensory properties were determined for noodles.

Results

The physical properties ranged from 3.40-6.80 cm for height, 129.07-159.15 g for weight, and 0.30 cm for thickness. The functional properties of the flour ranged from 2.13 - 2.31 g/mL for water absorption capacity and 3.16 - 6.48 g/mL for swelling capacity. The proximate composition (%) ranged from 5.57-7.63, 1.59-2.46, 2.91-9.53, 2.01-2.58, 6.23-10.43 and 70.03-75. 81 for moisture, ash, fat, crude fiber, protein and carbohydrate contents respectively with sample MFN (63:30:7 CF, SF and XG) having the highest protein, crude fiber, vitamin C and vitamin B1 contents with low moisture, fat, calcium and magnesium contents. The 100% wheat noodle sample which was the control had the highest mean score of 7.40 followed by MFN (63:30:7 CF, SF and XG) with a score of 5.60 in overall acceptability.

Significance

Noodle MFN (63:30:7 CF, SF and XG) compared favorably with 100% wheat noodle (control) in most parameters measured. The study further enhances the strengths of noodles in new product development and underscores the use of highly underexplored plant foods in sub-Saharan Africa, which is currently experiencing growing food insecurity.

Authors: Helen O. Agu, Faith N. Mmirikwe, Joy C. Mba and Afam I. O. Jideani