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Palmyrah tuber flour (PTF) contains therapeutic values but its characteristic bitterness makes it mediocre. Noodles are a popular fast food item having a good market demand. Palmyrah tuber flour with numerous health benefits can thus be a better option than wheat flour to make healthy noodles. The objective of this study was to develop palmyrah tuber flour (PTF) incorporated noodles and compare with wheat flour noodles (control). Five different ratios of wheat flour:PTF (45:55, 55:45, 65:35, 75:25, 100:00) were tested. Other ingredients used were salt (1.75%), carboxymethyl cellulose (0.30%), sodium bicarbonate (0.60%), coconut oil (7%) and water (35%). The best formulation was selected via sensory evaluation by 30 semi-trained panellists using 9-point Hedonic scale. Noodles containing wheat flour: PTF in a 65:35 ratio were chosen as the best formulation according to the sensory analysis. The selected noodles were compared with the control in terms of cooking quality, pH, moisture, nutritional composition, calorific value, total phenolic content, and yeast and mould count. Total phenolic content was in two-fold greater abundance in PTF noodles (1.35 ± 0.07 mg/g), indicating greater antioxidant capacity. Additionally, the PTF noodles contained calcium (0.01 mg/g) and magnesium (0.13 mg/g) in three times and 10 times greater abundance respectively as determined by titrimetric analysis. The incorporation of PTF had increased the health values of the noodles as PTF has higher mineral (calcium and magnesium) and total phenolic content, whilst the addition of wheat flour has masked the bitterness of PTF to a remarkable extent. |
