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Amino acid profile, physicochemical and sensory properties of noodles produced from wheat-Bambara protein isolate 1 1 Introduction 1 2 Materials and methods 1 2.1 Materials 1 2.2 Preparation of defatted flours 2 2.3 Preparation of protein isolates 2 2.4 Noodles preparation 2 2.5 Determination of the functional properties of wheat-protein flour blends 2 2.6 Hydration level of the flour blends 2 2.7 Proximate analysis of the dry noodles samples 2 2.8 Determination of the cooking quality of noodles produced from blends of wheat flour with Bambara protein isolate 2 2.9 Determination of the amino acid content 3 2.10 Sensory evaluation 3 2.11 Statistical analysis 3 3 Results and discussion 3 3.1 Functional properties of blends from wheat and Bambara protein isolate 3 3.2 Hydration level of dough produced from blends of wheat and Bambara protein isolate 3 3.3 Proximate composition of noodles produced from blends of wheat and Bambara protein isolate 3 3.4 Cooking quality of noodles made with blends of wheat flour and Bambara protein isolate 4 3.5 Amino acids composition of the dry noodle samples 5 3.6 Sensory properties of noodles made from wheat fortified with Bambara protein isolate 5 4

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Language

EN

Category

nonfiction