Effect of yellow trifoliate yam flour substitution on the colour, carotene and cooking properties of wheat noodles
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Date
2017-06-30
Journal Title
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Publisher
Nigerian journal of agriculture, food and environment
Abstract
This study evaluates the effect of yellow trifoliate yam flour substitution on the colour, carotene and cooking properties of
wheat noodles. Trifoliate yam tubers were processed and added to wheat flour in ratio 10, 20, 30, 40 and 50% substitution to
make noodles. The colour, carotene, lycopene and cooking quality of the noodles were determined. Colour of the noodles
increased in yellowness with increased in yellow trifoliate yam substitution corresponding in increase inĪ²-carotene and
lycopene. The control noodles had higher water absorption (168.40 %) and swelling index (2.49) values than the substituted
noodles. The least cooking time (3.80 minutes) was observed in the sample substituted with 50 % trifoliate yam flour but the
cooking loss increased with the level of substitution. There were no significant differences (p>0.05) between the control an
Description
Food product development
Keywords
Trifoliate yam, Noodles, Colour, cooking loss, lycopene, carotene
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