Effect of Supplementation of Soy, Sorghum, Maize, and Rice on the Quality of Cooked Noodles

Partially defatted soy-dhal was blended with refined wheat flour and cereals i.e., sorghum, maize, and rice, to develop three types of noodles which were evaluated for their organoleptic acceptability. From the mean score values, all of the developed noodles were found acceptable. Nutritional evaluation of the processed noodles revealed that supplementation of soy and sorghum, soy and maize, and soy and rice to wheat flour resulted in a 14.2, 19.5, and 3.1% increase in protein content of the processed supplemented noodles when compared to the processed control noodles. Comparison of processed supplemented noodles with processed control noodles revealed a significant (P < 0.05) increase in fat and carbohydrate content, and non-significant differences in moisture, ash, crude fiber, and energy contents. However, when processed noodles were compared with their respective unprocessed flours (UCF), a significant increase in all of the proximate constituents was noticed. Total soluble sugar, reducing sugar, and non-reducing sugar contents of the processed noodles were similar to those of the control. A significant decrease in phytic acid (40–43%) and polyphenol (59–63%) contents of processed supplemented noodles occurred more than that of unprocessed flour of noodles. The in vitro protein (25–28%) and starch digestibility (31–36%) of processed supplemented noodles also improved significantly when compared to the unprocessed flour of noodles

Agronomy · Biology · Organoleptic · Phytic acid · Reducing sugar · Resistant Starch · Sorghum · Soy flour · Starch · Sugar · Chemistry · Food composition and properties · Phytase and its Applications · Phytoestrogen effects and research · Food Science