IIARD International Institute of Academic Research and Development

RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC )

E-ISSN 2504-6145
P-ISSN 2695-2459
VOL. 10 NO. 6 2024
DOI: 10.56201/rjfsqc.v10.no6.2024.pg73.80

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Phytochemical Content and Microbial Quality of Instant Noodles Made from Substituting Wheat with Levels of Local Rice and Soybean Flours

Ogbonnaya, M., and Onumadu, K. S.

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Abstract

This study was carried out to determine the phytochemical content and microbial quality of noodles produced by substituting wheat (Triticum aestivum) partially with local rice (Oryza sativa L.) flour and soybean (glycine max) flours. Simplex lattice design was to generate the design which the total number of experiments N were 10. The minimum and maximum values for component proportions for flour blends were given by: 50<= X1 (wheat flour) <=100, 0<=X2 (rice flour) <=50, 0<=X3 (soy flour) <=50. The saponin, tannins, flavonoid, phenol values ranged from 0.00 - 17.50 mg/100g, 0.50 - 3.25 mg/100g, 2.15 - 9.8mg/100g, and 0.00 - 4.95 mg/100g, respectively. The saponin, tannin, flavonoid and phenol content increased as the component of soybean increased. The pH values of the noodle samples ranged from 6.15 to 6.80 but not significantly (p>0.05) different. The mean bacterial load of the noodle samples ranged from 1.8 to 2.8 x 104 CFU/g. While the fungal values range from 3.5 x 101 to 2.5 x 102CFU/g. However, these values fell within the maximum standard acceptable for dried foods.

keywords:

Simplex lattice design, Faro 44, Soybeans, pH, bacterial count, fungal population

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