Assessing the Quality and Potential of Fried Noodles: An Analysis of Wheat and Afzelia africana Flour Blends in Chemical, Functional, Physical, and Sensory Dimensions

Abstract

Afzelia africana flour was produced by roasting, dehaulling and grinding seeds into flour. In this study, the chemical composition, functional, physical properties and sensory characteristics of fried noodles produced from wheat and Afzelia africana (Akpalata) flour blends were evaluated. Wheat and Afzelia africana flours was blended in the ratio of 100:0(WFO), 95:5(WFAA1), 90:10(WFAA2), 85:15(WFAA3) and 80:20(WFAA4) as 100% wheat flour was used as the control. Samples were used to produce fried noodles. The functional qualities of flour mixes were examined. The noodles samples underwent physical, chemical, and sensory investigation. The noodle sample was cooked and sensory evaluation carried out. Result of proximate composition of the noodles ranged from (crude protein; 23.00- 30.05 crude fat; 10.00- 14.7%, ash; 0.95- 3.00%, crude fibre; 1.10- 2.95%, moisture; 7.50-9.00%, and carbohydrate; 50.00-53.11%) respectively. Functional results showed 0.64 to 0.66 g/cm3, 14.00 to 20.00 % oil absorption capacity, 25.20 to 36.50 ml swelling capacity and 21.00 to 25.90 % water absorption capacity. Physical properties results showed 11.65 – 12.75 cm length and 0.26 – 0.43 cm. The sensory scores showed that sample WFAA4 (80:20) was the most overall acceptable by the judges. In conclusion, acceptable noodles with improved protein content and reduce processing cost can be produced from blends of wheat and Afzelia africana flours.