B C Nwokeke, E U Onyeka, N C Onuegbu, M C Osuji
The work was aimed at investigation on the effect of Deterium microcarpum seed gum on the cooking properties and sensory characteristics of wheat-sorghum composite noodles. Flour was obtained from, 16h soaked seeds, gum was extracted from de-fatted flour using propane -2-ol. Whole wheat-sorghum composite noodles were formulated from the following ratios: 100:0, 90: 10, 80: 20, 70:30, 60:40 and 50.50; with the addition of 1% gum. The cooking properties and sensory attributes of noodles were analyzed.The cooking time of the noodles reduced from 8.05 min. to 7.95 min. with increase in the level of addition of sorghum flour while the cooking loss and rehydration rate increased from 1.56 % to 9.34% and 89.67% to 99.74% respectively. The mouth-feel of the noodles from whole wheat flour was 6.47 and this reduced to 3.37 at 50% level replacement with sorghum flour. Averagely, consumers showed likeness (5.71) for the composite noodles up to 50 % level of sorghum addition. Acceptable noodles were produced from wheat-sorghum composite flour up to 30% level of sorghum addition.
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