Production and Evaluation of Pasta (Noodles) from Rice, Cowpea and Orange-Fleshed Sweet Potato Flour Blends
I. E. Mbaeyi-Nwaoha, C. I. Ugwu
Asian Food Science Journal · pp. 1–25 · Published 27 Aug 2018
10.9734/AFSJ/2018/43115Abstract
Aims: The aim was to produce and evaluate the properties (proximate and functional) of pasta from blends of local rice (Oryza sativa), white cowpea beans (Vigna unguiculata) and orange-fleshed sweet potato [Ipomoea batatas (L) Lam.] (umusco/3 variety) flours as well as to evaluate the cooking characteristics, microbiological quality and sensory attribute of the formulated pasta. Study Design: The experimental design that was used is Completely Randomized Design. Place and Duration of Study: The study took place at the Department of Food Science and Technology, University of Nigeria, Nsukka between December 2016 and September 2017. Methodology: The study investigated the applicability of local rice, cowpea beans and orange-fleshed sweet potato flour to develop pasta rich in proteins and pro-vitamin A. The local rice and cowpea flours were blended in the ratio of 90:10, 80:20, 70:30, 60:40 and 50:50 to produce pasta which was subjected to sensory evaluation to isolate the best blend (80:20). Following this preliminary study, pastas were formulated from a combination of rice-cowpea flour blend and OFSP flour in the ratio of 90:10, 80:20, 70:30, 60:40 and 50:50 for samples RC/Pa, RC/Pb, RC/Pc, RC/Pd and RC/Pe respectively, while unblended rice (100%) was used as the control. The pasta products were subjected to physical, proximate, pro-vitamin A, cooking, microbiological and sensory analysis using standard methods. Results: The width, height and length of the samples ranged from 0.57 to 0.82 cm, 0.88 to 1.78 cm and 2.24 to 3.48 cm respectively. The protein content, fat, ash, crude fibre and moisture, carbohydrate and caloric contents ranged from 10.91 to 18.80%, 1.95 to 2.24%, 1.74 to 3.43%, 1.52 to 3.29%, 11.09 to 14.63%, 60.95 to 80.47% and 323.85 to 339.91 kcal/g respectively. The protein, fat, ash, fibre and moisture contents of the blends were significantly (p<0.05) higher than the control but their carbohydrate and caloric content were lower than the control. The pro-vitamin A content of the samples varied from 0.93 to 4.07 mg/100 g. There was an increase in the pro-vitamin A content as the ratio of orange-fleshed sweet potato increased in the blend. The cooking analysis showed that sample RC/Pa (90:10) had the highest cooking time and cooking loss while sample RC/Pe (50:50) had the highest cooking yield. The total viable count ranged from 2.0 × 104 to 6.2 × 104cfu/g while mould was not detected except on sample RC/Pd (60:40) which had 4.0 × 101 cfu/g. The microbial content of the samples was not high when assessed using the guideline for microbiological quality of pasta products. The sensory scores showed that all the samples had high ratings.
References (24)
- 1 Principles and Procedures of Statistics: A Biometrical Approach
- 2 Functional and electrophoretic characteristics of succinylated peanut flour protein [DOI]
- 3 Grain legume proteins and nutraceutical properties [DOI]
- 4 Microbiology and Technology of Fermented Foods [DOI]
- 5 Extraction, denaturation and hydrophobic Properties of Rice Flour Proteins [DOI]
- 6 Functional Properties of Wheat and Sweet Potato Flour Blends [DOI]
- 7 Dietary fibre, lente carbohydrates and the insulin-resistant diseases [DOI]
- 8 Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour [DOI]
- 9 Chemical composition, functional and baking properties of wheat-plantain composite flours
- 10 Effects of Pretreatment on Functional and Nutritional Properties of Cowpea Meal [DOI]
- 11 Chemopreventive properties of the bran extracted from a newly-developed Thai rice: The Riceberry [DOI]
- 12 Chemical composition, functional properties and baking potential of African breadfruit kernel and wheat flour blends [DOI]
- 13 Comparison of the Nutrient composition of four sweet potato varieties cultivated in Rwanda [DOI]
- 14 The metabolic roles, pharmacology, and toxicology of lysine. [DOI]
- 15 New processing of lupin protein isolates and functional properties [DOI]
- 16 Trans-β-carotene, selected mineral content and potential nutritional contribution of 12 sweetpotato varieties [DOI]
- 17 Agro-biodiversity in subsistence-oriented farming systems in a Philippine upland region: nutritional considerations [DOI]
- 18 Effect of variety and processing method on functional properties of traditional sweet potato flour (“elubo”) and sensory acceptability of cooked paste (“amala”) [DOI]
- 19 Comparison of Physicochemical, Organoleptic and Nutritional Abilities of Eight Sweet Potato (Ipomoea batatas) Varieties [DOI]
- 20 Particle Size Analysis of Two Distinct Classes of Wheat Flour by Sieving [DOI]
- 21 Utilization of green banana flour as a functional ingredient in yellow noodle
- 22 OPTIMAL COOKING TIME OF NOODLES RELATED TO THEIR NOTCH SENSITIVITY* [DOI]
- 23 OPTIMIZATION OF RICE-FIELD BEAN GLUTEN-FREE PASTA IMPROVED BY THE ADDITION OF HYDROTHERMALLY TREATED RICE FLOUR [DOI]
- 24 The feasibility of making soups from rice flour and hydrolyzed rice [DOI]
Cited by 3
Zemenu Tadesse Adimas, Aderaye Jembere Alemayehu, Biresaw Demelash Abera · Applied Food Research · 2025
Seerat un Nisa · International Journal of Current Microbiology and Applied Sciences · 2021
V. Abe-Inge, Esumaba Serwa Asaam, J. Agbenorhevi · 2020
Related research
- Correlation of Methanotrophs and Soil Enzymes with Available Nutrients in Long Term Green Manured Rice Rhizospheric Soil — shares topic coverage
- Evaluation of Fungicides against Sheath Rot Disease of Rice: An In vitro Study — shares topic coverage
- Evaluation of Nutrient Application and Drones Sprayed Pesticides (Fungicides and Insecticides) on the Disease Severity of Major Diseases of Paddy — shares topic coverage
- Comparative Efficacy of Microbial Biopriming on Germination Kinetics and Seedling Vigor in Rice (Oryza sativa L.) — shares topic coverage
- Production and Evaluation of Breakfast Cereals from Rice, African Yam-bean and Orange-fleshed Sweet Potato — shares topic coverage
Article metrics
Real usage data collected on this platform.
0
Page views
0
PDF downloads
0
Outbound clicks
3
Citations
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
No views recorded yet.
Traffic sources
Referring site, by host.
No traffic recorded yet.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.