Nutritional and Techno-Functional Properties of Noodles with Orange Fleshed Sweet Potatoes and Bio-fortified Beans

Abstract

Noodles are popular globally and their consumption is on the rise. Conventional noodles are often lacking in nutrients. Substituting part of wheat flour with nutrient-rich ingredients can improve their nutritional value, though it may alter product properties. This study aimed to evaluate the properties of noodles made with partial substitution of wheat flour with orange-fleshed sweet potatoes (OFSP) and bio-fortified beans (BFB). Nutrient-enhanced noodles were produced using an optimized processing protocol developed previously with response surface methodology (RSM). The protocol included substituting wheat flour with 21.5% OFSP and 5.5% BFB. The noodle processing conditions were dough thickness (2 mm), drying temperature (80°C) and time (143 mins). The control sample of noodles were made using plain wheat flour. Proximate analysis, carotenoids, minerals (iron and zinc), cooking properties and colour were determined. The control sample of noodles were made using plain wheat flour. Results were subjected to a t-test using SPSS and the difference in means was considered significant at p<0.05. The nutrient-enhanced noodles showed significantly higher levels of ash, protein, dietary fiber, iron, zinc, and beta-carotene than the control. They also exhibited higher cooking loss (8.98 versus 6.22%) and cooking yield (219.88 versus 184.73%). The noodles samples varied in colour values (L*a*b*) and visual appearance with the control exhibiting a higher L* value, lower a* value, and lighter appearance. The study suggests that substituting wheat flour with OFSP and BFB in noodle production enhances the nutritional value and impacts on physical properties. Therefore, incorporating nutrient-rich ingredients e.g. OFSP and BFB could create convenient and nutritious foods.