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| Nutritional Composition and Sensory Evaluation of Wheat and Millet Flour Pasta Noodles |
Akua Serwaa, Dorothy Agamba, Rosemary Abayase
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Abstract:
The objective of the study was to produce a fortified pasta noodles from strong wheat and millet flour blends in a ratio: 100:0, 50:50 and 70:30. Proximate composition results of the noodle produced indicated an increasing level of moisture, 9.02-10.56%, ash, 1.46-1.55%, fat, 34.96-37.40%, protein, 13.80-14.64% and carbohydrate, 36.55-39.96%. The sensory properties of the noodles showed a significant (p<0.05) difference between all fortified samples and the control. Sample C (70% wheat flour and 30% millet flour) had the highest mean score of (4.80%) followed by sample A (100% wheat flour) with 4.50%. Sample C was the most accepted followed by samples A.
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