Effect of yellow trifoliate yam flour substitution on the colour, carotene and cooking properties of wheat noodles

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dc.contributor.authorAbiodun, O.A., Dauda, A.O., Opaleke, D.O., Ojo, A., Adekoyeni, O.O. & Aransiola, F.T.
dc.date.accessioned2024-05-08T08:00:35Z
dc.date.available2024-05-08T08:00:35Z
dc.date.issued2017-06-30
dc.descriptionFood product development
dc.description.abstractThis 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
dc.description.sponsorshipSelf
dc.identifier.citationas above
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/123456789/13896
dc.language.isoen
dc.publisherNigerian journal of agriculture, food and environment
dc.relation.ispartofseriesvol. 13; No. 2
dc.subjectTrifoliate yam
dc.subjectNoodles
dc.subjectColour
dc.subjectcooking loss
dc.subjectlycopene
dc.subjectcarotene
dc.titleEffect of yellow trifoliate yam flour substitution on the colour, carotene and cooking properties of wheat noodles
dc.title.alternativeNil
dc.typeArticle

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