Optimization of instant fried noodles from wheat (Triticum aestivum) substituted with cocoyam (Colocasia esculenta) and defatted soya bean flours

摘要

The objective of this research was to optimize the frying time and temperature ofinstant noodles from wheat–cocoyam flour blends enriched with defatted soya beanflour. Optimum conditions for fried wheat–cocoyam noodles with defatted soybeanwere 70:30 (wheat:cocoyam), 180°C (frying temperature) for 2 min (frying time) withdesirability (0.74), and 50:50, 180°C for 4 min for the noodles without defatted soyabean flour (desirability = 0.60). Fried wheat–cocoyam noodles with defatted soyabean showed highest protein (12.79%), bulk density (0.75g/ml), and water absorptioncapacity (3.23g/ml) among the fried noodles compared to the control. The friedwheat–cocoyam noodles without defatted soya bean flour received higher scoressensory scores compared to control (6.73) and samples with soya bean flour (6.47).The microstructure of the fried noodles with defatted soya bean flour showed goodstarch–protein attachment and better cooking qualities than noodles without defattedsoya bean.Practical applicationsUse of composite flours in noodles manufacture would help reduce cost of productionand allow for utilization of locally available raw materials. Nutritionally, cocoyamis preferable to cassava and yam, it is still an industrially underutilized food crop.Literature has shown the possible utilization of other sources of flours as substitutewheat flour in manufacturing of noodles and pasta. Cocoyam possesses requisitequalities that would favor its use in noodle manufacture. Since noodles are habituallyconsumed by mainly by children and young adults, cocoyam flour enriched withdefatted soya bean would help increase their nutrient take and prevent commondiseases such as protein energy malnutrition. Establishing the optimum conditionsfor the manufacture of instant noodles from wheat–cocoyam flour blend would bebeneficial for the noodle industry.