Study o the Preparation of protein supplementary Wheat noodles by Addition of Flour from Groundnut, Soy bean and Sesame

Abstract

Dried cooked noodles were prepared from wheat flour, wheat flour adding either 10, 20, 25 and 30% by weight of defatted groundnut flour or composite flour¹ (mixture of 33% of defatted groundnut flour, 65% of full fat soy flour and 2% by weight of defatted sesame flour) or composite flour² (mixture of 50% of defatted groundnut flour and 50% of full fat soy flour by weight) or full fat soy flour, respectively. The obtained dried cooked noodles were separately made into Bami-rad-na-mu-sap (wheat noodles top with vegetable and minced pork). It appeared that Bami-rad-na-mu-sap of dried cooked noodle from wheat flour, wheat flour adding either 10% of composite flour² or 10, 20, 25% by weight of full fat soy fat flour were the best accepted by the panelists in term of color, flavor, texture and acceptability and they showed no statistical significant differences at 95% interval from Bami-rad-na-mu-sap of dried cooked noodle from wheat flour. The protein contents of dried cooked noodles from wheat flour adding either 10% of composite flour², 25% of full fat soy flour were 16.08% and 21.32% on dried weight basis and fat contents were 4.03% and 7.58% on dried weight basis, respectively while the protein and fat content of dried cooked noodle from wheat flour alone were only 11.83% and 0.92% on dried weight basis, respectively. The protein quality of dried cooked noodles from wheat flour adding either 10% of composite flour² or 25% of full fat soy flour showed higher chemical score of lysine, 53 and 80% and threonine, 75 and 83% respectively, while lysine and threonine of dried cooked noodle from wheat flour alone were 36% and 68%, respectively.