QUALITY EVALUATION OF MULTIGRAIN NOODLES INCORPORATED WITH SOY FLOUR AND BENGAL GRAM FLOUR

Abstract

Protein malnutrition is one of the major nutritional problems in developing countries like Bangladesh, due to cereal based dietary pattern. The study was aimed to prepare and evaluate the nutritional composition, keeping quality and sensory properties of multigrain noodles using soy, bengal gram, rice flour and wheat flour. Four different formulations were prepared for multigrain noodles (such as; control sample, S1:100% wheat flour, S2:5% soy, rice, bengal gram, 85% wheat flour, S3:10% soy, rice, bengal gram, 70% wheat flour and S4:15% soy, rice, bengal gram, 55 % wheat flour) were analyzed for proximate composition, mineral composition, microbial load and keeping quality. The moisture, protein, fat and carbohydrate content of multigrain noodles sample were in the range of 5.68-7.44%, 16.43-19.73%, 5.64-6.93% and 63.28-68.14% respectively. The highest protein content was found in multigrain noodles sample S4 and lowest was in sample S1. The highest energy value was observed in sample S2 and lowest in sample S1. Sample S4 showed highest zinc and beta carotene content. All multigrain noodles sample showed higher values for proximate, mineral and micro nutrient composition compared to control sample. Sensory evaluations revealed that all the formulated multigrain noodles sample have score in acceptable limit compared to control sample. The multigrain noodles sample (S2) with 5% soy, rice and bengal gram flour was best accepted by the panelists. Storage study revealed that the formulated product could keep well up to two months at ambient condition in polyethylene bags. The findings of present study may help in developing commercial processing technology for effective utilization of soy, rice and bengal gram flour especially for manufacturing of multigrain noodles and combat protein energy malnutrition.