Quality evaluation of formulated instant noodles from wheat, rice (Oryza sativa) and mushroom (Agaricus bisporus) flour blends

Abstract

The purpose of this study is to produce and evaluate qualitatively, instant noodles from wheat, rice and mushroom flour blends. A composite flour of wheat and rice flours (90:10) was obtained as the best blends after a preliminary sensory evaluation and substituted with 10, 20, 30, 40 and 50 % mushroom flour coded as WRM1 (90:10), WRM2 (80:20), WRM3 (70:30), WRM4 (60:40), WRM5 (50:50) and commercial noodles (Indomie) served as the control. The formulated blends were used to produce instant noodles. The instant noodles were analysed for proximate composition, micronutrients (vitamin B1 , B2 and B3 , iron, potassium, and phosphorus) microbial quality, cooking characteristics, sensory qualities and functional properties of the flour blends using standard procedures. Results showed that mushroom flour increased the crude protein (9.49-15.39 %), ash (1.39-5.31 %), crude fiber (1.50-5.40 %), moisture content (7.92-14.48 %). It, however, decreased the fat (0.5-1.50 %) and carbohydrate content (58.42-77.45 %). Potassium and vitamin B3 were identified as the predominant micronutrients in the instant noodles samples and increased with level of mushroom addition. Sample WRM1 (90:10) with 10% mushroom flour had the highest mean for all sensory attributes (taste, colour, appearance, texture and overall acceptability) compared to other samples. The total viable count ranged from 4.3 x 102 (control) to 1.78 x 103 cfu/g in sample WRM4 (60:40). Thus, mushroom flour could be incorporated into instant noodles to obtain an acceptable product rich in dietary fiber, protein, ash, vitamin B3 and potassium but low in fat and carbohydrate.

Keywords

• Noodles
• rice flour
• wheat flour
• mushroom flour
• composite flour blends

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