Production and Evaluation of Extruded Noodles from Blends of Wheat and Toasted Soybean Flour (Glycine Max) By Cold Extraction Method

Abstract

Studies were conducted on the physicochemical properties of extruded noodles formulated from wheat flour and soybean blends through cold extrusion. Six blends were formulated with compositions; Sample A 80% wheat flour, 20% of soybeans flour, sample (B) 78% of wheat flour and 22% of soybeans, Sample (C) 76% of wheat flour and 24% of soybeans, sample (D) 74% of wheat flour and 26% of soybeans, Sample (E) 72% of wheat flour and 28% of soybeans, sample (F) 70% of wheat flour and 30% of soybeans. The results for the proximate analysis, moisture contents ranged from 8.45-9.30% with sample E being the highest, while sample (B) had the lowest moisture content. The protein content of the samples ranged from 13.30-20.25% with sample (F) having the highest value while sample (A) had the least value. From the results, it was observed that increase in the ratio of soybeans in formulations, increases the protein contents of samples which ranged from 13.30-20.25% respectively. For carbohydrate content, sample (A) had the highest value and sample (F) had the lowest value. The ash content of the samples ranged from 1.75-3.30% respectively, this may be due to the increase in fibre content of soybeans. Water absorption Index (WAI), Sample (A) had the highest value of 8.1ml, while sample (F) had the least value of 6.5ml. There is a relative decrease in Water Solubility Index (WSI) as it ranges from 6.09-8.89. Bulk density, Sample (A) had the lowest value of 4.1 cm. Wettability ranges from56.34- 69.0, which shows decreases with increase in soybean content. Viscosity sample F had the highest value of 2.52 while Sample (A) had the lowest value. Expansion Ratio from 6.09-8.89. However, sample (B) was rated the best in terms of general acceptability of 7.7. The process variables for the production of noodles from blends of wheat flour and soybean were found to be feasible from the result of this study.