The effect of fluted pumpkin seed floor (Telfairia occidentalis) supplementation on the physical, chemical and sensory properties of noodle
Wordu GO, Ogabu VC
This study is aimed at the potential of incorporation of fluted pumpkin flour in the production of noodle as a functional food and its overall acceptability. The noodles were prepared from different blends of wheat flour and fluted pumpkin seed flour in the respectively ration of 100:0, 95:5, 90:10, 85:15. The noodles were analysed for the physical, chemical and sensory properties using standard methods. Data obtained were subjected to analysis of variance and mean value were separated using Turkey’s test. The proximate composition of the noodle made from the flour blends were determined. The result showed an increase in percentage of fluted pumpkin see flour in the noodles. The result showed a significant (P <0.05) increase in protein content 12:72 to 15:30%, moisture content 8.41-9.24% ash content: 0.69-1.64%, fat content; 0.70-7.36%, crude fibre; 0.79-3.97% and carbohydrate, 63.34-75:86% for dried noodle. The sensory evaluating results revealed that dried and fried noodles with 5% substitution of fluted pumpkin seed flour were most preferable in terms of colour, taste, aroma, texture and overall acceptability.