Nigerian Food Journal

Official Journal of Nigerian Institute of Food Science and Techonology www.nifst.org

NIFOJ Vol. 30 No. 1, pages 74 – 81, 2012

Enrichment of Noodles with Soy Flour and Carrot Powder

*
Adegunwa, M.O.1, Bakare, H.A.1 and Akinola, O.F.2

ABSTRACT
Noodles were produced from four flour blends of whole wheat, wheat-cassava, wheat-cassava-soy flour and wheat-
cassava-carrot flour blends respectively. The flours were analyzed for proximate analysis, functional properties and
total carotenoid content. The cooking time of all samples was also determined. Results show that there were significant
differences (p < 0.05) between values obtained for moisture content, protein and total carbohydrates (p < 0.05) while
values for fat and ash contents of the samples were not significantly different (p > 0.05). The functional properties
also showed significant differences (p < 0.05) between the pasting properties except for pasting temperature and the
cooking time of the samples. The total carotenoid content of the dried carrot sample was found to be 28.34 mg/100 g
dry weight basis, while the noodle sample containing 10% dried carrot sample (CSC4) had a total carotenoid content
of 1.80 mg/100 g dry weight basis. The results suggest that noodles made from the different flour blends can
compare favourably with conventional noodles made from wheat flour in quality and that carrot flour can be used for
noodle enrichment.

Keywords: Noodles, cassava, soy flour, carrot, carotenoids.

Noodles are long thin pieces of food made from a
mixture of flour, water and eggs usually cooked in
soup or boiling water (Kim and De Ruther, 1996).
It is widely consumed by children in Nigeria. They
are a form of staple food very popular among the
Asians. It is a quick pasta that can be prepared in a
microwave or by immersion in hot water for 2 – 3
min (Matz, 1991).
Pasta is an ancient foodstuff which is defined as a
type of dough extruded or stamped into various
shapes for cooking. It is economical, easy to prepare,
has longer shelf life, and is consumed all over the
world in many different ways. Pasta products are
normally made from amber durum wheat, i.e. high
1
Department of Food Service and Tourism, University of
Agriculture, Abeokuta, Nigeria.
2
Department of Food Science and Technology, University of
Agriculture, Abeokuta, Nigeria.
* corresponding author: moadegunwa@gmail.com
gluten content which is milled into semolina and
mixed with water, salt, egg, vegetable oil and at
times vegetable coloring. Semolina is preferred to
wheat flour because less water is required to make
the pasta dough which greatly helps in the drying
stage (Bernard, 1988). The variety of products from
pasta has increased in part through addition of
vegetable materials which provide different flavours,
colours and often additional nutrients (Banasik,
1981; Matsuo et al., 1992). Recently, research into
the field of manufacturing and processing of pasta
that eliminates the need for cooking for a very
long time has resulted in the production of instant
noodles (Kim and De Ruther, 1996). There is also
a variety of “instant noodles” which is pre-cooked
(steamed), dried and commercially packed. These
noodles are simply soaked in hot boiling water for
a few minutes before they are eaten (Orunkoyi,
2009). The ban on the importation of wheat flour in
Nigeria in 1987 for bread and other baked products
 Enrichment of Noodles with Soy Flour and Carrot Powder ... Adegunwa, Bakare and Akinola
resulted in the adoption of alternative solutions by
the baking industries to stay in business and not out-
rightly close down. One of the solutions developed
was the mixing of flour from other sources with
wheat flour (Osuntogun, 1987). Composite flour is
therefore the name given to wheat that has been
diluted with other non-wheat flour like cassava,
sweet potato, soybean, maize and yam flour. Several
researchers have studied the use of composite flour
in bread making (Ogunsua and Hudson, 1976;
Nout, 1977) as well as the use of composite flour
in noodle making (Sanni et al., 2007; Orunkoyi,
2009). Additionally, composite flour has been of
tremendous influence to the economy of Nigeria
and other developing countries (Osuntogun, 1987).
Noodle snack industries in Nigeria have adopted
this method of composite wheat flour as substitute
for whole wheat noodles, thereby reducing the
cost of production of noodles and other baked
confectionaries. Noodles made from soy flour
provide extra protein while carrot provides
β-carotene and colour. Various protein sources have
been used to increase the protein content of pasta
products. Sources include pea protein concentrate
and soy products (Bahnassey et al., 1986).
β-carotene is an important precursor of vitamin
A and imports attractive colour to food products.
β-carotene may prevent cancer and certain chronic
diseases (Sies and Krinsky, 1995). However, β-
carotene and other carotenoids are readily oxidized,
being affected by the presence of air (oxygen), heat
and light. Several research works have been carried
out on instant noodles, including Orunkoyi (2009),
all of which establish the other nutritional benefits
of instant noodles in terms of carbohydrates,
protein and fibre as well as their improvement.
However, no effort has been made to deliberately
improve the vitamin content of the noodles using
carrot powder. This work attempts to enrich instant
noodles with protein and vitamins particularly beta
carotene which is a precursor of vitamin A (from
carrot) to meet the nutritional requirements of
children who are the target population.
75
Materials and Methodology
Materials
The basic raw materials used for this work are
commercially available bakers grade flour usually
considered as hard wheat, milled by Honeywell
Nigeria Plc, cassava flour was obtained from
International Institute of Tropical Agriculture
(IITA), soybean was obtained from Kuto market
in Abeokuta, Ogun State, Nigeria, and prepared
into flour, and carrot was obtained from the same
market. Tartrazine, iodized salt, guar gum, sodium
polyphosphate and potassium carbonate were
obtained from Kuto market, Abeokuta, Nigeria.
Methods
Soybean flour preparation
The soybeans (Glycine max) obtained were cleaned
to remove all contaminants such as stones, pods
and fragments, immature beans, etc, after which
they were steeped in water at room temperature
(30 ± 2oC) for some hours. They were then allowed
to boil for 20 min to remove any anti-nutritional
factors and any beany flavour present. The beans
were then drained and spread to dry in the cabinet
oven with low heat at 65oC for 3 – 5 h. The beans
were broken using a locally fabricated mill (NASOD
NIG LTD, NIGERIA) and winnowed to remove
hulls. The dehulled, boiled and dried beans were
ground to fine flour in a local mill and then sieved
to remove adherent hulls.
Carrot preparation
Carrot fruits obtained were peeled, sliced or grated
and dried to an almost brittle constituency at a
temperature of 50oC in a cabinet dryer. The dried
brittle carrot was then milled into powder using a
blender (SAISHO, Model 999, ASSUDAMAL &
SONS (HK) LTD, China) and the powdered carrot
was incorporated alongside other ingredients.
The ingredients used include cassava flour, soy
flour, carrot flour, Tartrazine, iodized salt, guar gum,
sodium polyphosphate and potassium carbonate.
The ingredients were mixed at the moulding stage.
76 Nigerian Food Journal Vol. 30 No. 1, 2012 ... Full Length Article
Preparation of noodles
All the ingredients were weighed out in right
proportions (50: 20: 20: 10 – Wheat: Cassava:
Soy: Carrot flour). The alkaline solution (20%
concentrated) was prepared and used in mixing
tartrazine, iodized salt, guar gum, sodium poly-
phosphate and potassium carbonate. The mixture
in form of paste was allowed to rest for 3 min for
the gluten network to be generated. The mixture
was fed into the locally fabricated extruder (Model
001, NASOD NIG LTD, Nigeria) at a screw speed
of 140 rpm and 100oC and a long continuous spiral
shaped noodle was obtained. The noodle obtained
was then dried at a temperature of 60oC for 8 h.
The dried noodles were then allowed to cool and
packaged into polythene.
Mixing ratio:
Wheat flour : Cassava flour : Soy flour : Carrot powder ratio
CSC1 100 : 0 : 0 : 0
CSC2 90 : 10 : 0 : 0
CSC3 80 : 10 : 10 : 0
CSC4 80 : 10 : 0 : 10
Chemical analysis
Chemical analysis was carried out to determine the
nutritional composition of the noodles prepared
from the various flour mixtures. The moisture
content, protein content, carbohydrate content,
ash content and fat content were determined
by standard methods of Association of Official
Analytical Chemists (AOAC, 2000). The proximate
analysis was carried out in triplicate to obtain a
mean value for each nutrient.
Functional properties
Water absorption capacity (WAC)
This was determined using the method described
by Sosulski (1962). To 1g of the flour blends was
added 15 ml of distilled water in a pre-weighed
centrifuge tube. The tube with its content was
agitated on a flask Gallenkamp shaker for 2 min and
centrifuged at 4000 rpm for 20 min on a SORVALL
GLC-1 centrifuge (Model 06470, USA). The clear
supernatant was discarded and the centrifuge tube
was weighed with the sediment. The amount of
water bound by the sample was determined by
difference and expressed as the weight of water
bound by 100 g of dry flour.
Least gelation capacity (LGC)
Least gelation capacity was determined by the
method described by Coffman and Garcia (1977).
Ten suspensions of flour blends (2%, 4%, 6%, 8%,
10%, 12%, 14%, 16%, 18%, 20%) (W/V) in 5 ml
distilled water was prepared in test tubes. The test
tubes containing the suspension were heated in a
boiling water bath (THELCO, model 83, USA) for
1 h. The tubes and contents were cooled rapidly
under running cold water, and then cooled further
for 2 h at 4oC. Next, the tubes were inverted to
see if the content would fall or slip off. The least
gelation concentration is that concentration when
the sample from the inverted test tube does not fall
or slip off.
Swelling power and solubility index
Swelling power and solubility was determined
by Takashi and Sieb (1988) method. It involved
weighing 1 g of flour blend sample into 50 ml
centrifuge tube. Fifty ml of distilled water was
added and mixed gently. The slurry was heated
in a water bath at 70oC, 80oC, 90oC and 100oC
respectively for 15 min. During heating, the slurry
was stirred gently to prevent clumping of the flour.
On completion of 15 min, the tube containing
the paste was centrifuged at 3000 rpm for 10 min
using centrifuge. The supernatant was decanted
immediately after centrifuging. The weight of the
sediment was taken and recorded. The moisture
content of the sediments gel was therefore
determined to get the dry matter content in the
gel.
Swelling power = Weight of wet mass sediment
x 100
Weight of dry matter in the gel
Solubility index (%) = weight of dry solid after
drying x 100
 Enrichment of Noodles with Soy Flour and Carrot Powder ... Adegunwa, Bakare and Akinola
Dispersibility
The method described by Kulkarni et al. (1991)
was adopted. About 10 g of each flour blend
was weighed into 100 ml measuring cylinder and
distilled water was added to reach a volume of 100
ml. The set up was stirred vigorously and allowed
to settle for 3 h. The volume of settled particles was
recorded and subtracted from 100. The difference
was reported as percentage dispersibility.
Pasting properties
It was determined using the Rapid Viscous Analyzer
(Newport Scientific). Three and a half gram of the
powdered flour blend were weighed to the nearest
0.01 g into a weighing vessel prior to transfer into
the test canister. Two point five (2.5) ml of distilled
water was dispensed into test canister. The sample
was transferred onto the water surface in the canister.
A paddle was placed into the canister and its blade
was rigorously jogged through the sample up and
down 10 times. Jogging was repeated to ensure that
the samples remaining on the water surface or on
the paddle were dissolved. The paddle and canister
assembly were inserted firmly into the paddle
coupling so that the paddle is properly centred.
The measurement cycle was initiated by depressing
after initiation and terminated automatically. From
the recorded viscosity, the following parameters
were read: peak viscosity through holding strength
breakdown, setback final viscosity, peak time and
pasting temperature (IITA, 2001).
Determination of total carotenoid contents
Two grams of the carrot flour was weighed into
the mortar and a spoonful of Hyflosuper cell or
Celite was added. Thity mls of cold acetone was
also added and ground for 5 min using a pestle and
filtered with suction through Buckner funnel with
Whatman No. 1 filter paper. The extraction was
repeated until the residue was clear and colourless.
The reading of absorbance of carotenoid ethereal
extract at 450 nm was taken (the absorbance should
be between 0.2 and 0.8, if greater than 0.8, the
sample was diluted and dilution factor (DF used in
the calculation).
77
Total carotenoid content (μg/g) dry basis
= Atotal x Volume (ml) x 10-4 x (DF)
A1%1cm x sample weight
Where:
Atotal = Absorbance at 450 nm; Volume (ml) = Total
volume of extract (25 ml)
A1% = 2592 (absorption coefficient of beta-carotene
in petroleum ether (PE) (Rodgriquez-Amaya and
Kimura, 2004).
Cooking time determination
The instant noodles were cooked separately by
immersion in boiling water and thereafter allowed
to stay for a few minutes. The different times taken
for each sample to cook were recorded.
Statistical analysis
Each analytical determination was carried out
in triplicates. Data were subjected to analysis of
variance (ANOVA) using SAS version 8e software
(SAS Institute Inc., Cary, NC, USA) at p < 0.05.
Means were separated using Duncan’s Multiple
Range Test.
Results and Discussions
The results of the proximate composition of
the noodle samples are shown in Table 1. The
moisture content of noodle samples ranged from
4.95% to 5.87% with sample CSC1 (100% wheat
flour) having the highest. In general, the lower
the moisture contents of a product, the longer
the potential storage life. There were significant
differences between the moisture content of the
noodle samples at (p < 0.05). The values were
within the expected moisture levels according
to Sanni et al. (2007). There were significant
differences between the protein contents of the
samples (p < 0.05). Sample CSC3 (wheat, cassava,
soy flour blends at 80:10:10 respectively) had the
highest protein content followed by CSC1 while
CSC4 had the lowest. This was as a result of the
high protein content of wheat and soybeans
(Enwere, 1998). The mean values of the ash
content of samples ranged from 3.54 to 4.01. The
78 Nigerian Food Journal Vol. 30 No. 1, 2012 ... Full Length Article

noodle sample CSC4 (wheat, cassava, carrot flour
blends at 80:10:10 respectively) had the highest ash
content while CSC1 had the lowest. There was no
significant difference between the ash content of
the samples at (p > 0.05). The ash level may be
regarded as a measure of the quality or grade of
the flour and often a useful criterion in identifying
the authenticity of the food. The fat content ranged
from 5.09% to 5.78%. The noodle sample CSC2 had
the highest fat content while CSC1 had the lowest.
There were no significant differences at (p > 0.05)
in the fat content. This was as a result of the soy
flour in the sample (undeffatted soyflour). The total
carbohydrate content of flour sample was within
the range 64.11% to 73.60%. The noodle sample
CSC4 had the highest carbohydrate followed by the
sample CSC2. There were significant differences
between the carbohydrate content of the noodle
samples at (p < 0.05). These may be as a result of
the high content of carbohydrate in cassava flour
as reported by Oguntona et al. (1995) and the high
fibre content in carrot (which is counted with the
total carbohydrate) according to Sanni et al. (2007).
The total carotenoid in the dried carrot sample was
28.34 mg/100 g dry weight basis while the noodle
sample containing 10% dried carrot sample (CSC4)
had a total carotenoid content of 1.80 mg/100
g dry weight basis. The value was reduced in the
noodle sample because of its low composition and
loss during processing as the carotenoid is sensitive
to heat (Rodriguez-Amaya and Kimura, 2004).

Table 1: Proximate composition of wheat-cassava-soyflour-carrot flour noodles

Sample Moisture % Fat % Ash % Protein % Carbohydrate %
CSC 1 5.86a 5.09a 3.54a 20.38b 65.12c
CSC2 5.05c 5.78a 3.57a 15.32c 70.29b
CSC3 5.64b 5.71a 4.00a 20.58a 64.11c
CSC4 4.90c 5.23a 4.01a 12.26d 73.61a
Values are means of triplicate determination. Values within the same column followed by different superscript are
significantly different (p < 0.05).

Table 2: Functional properties of composite wheat-cassava-soyflour-carrot flour noodles

Sample code Water Swelling Solubility Least gelation Dispersibility
absorption power (%) (%) concentration (%)
capacity (%)
CSC 1 80.07b 8.71c 20.50a 4.00c 18.00a
CSC2 81.48b 8.77b 20.31b 8.00b 17.50ab
CSC3 85.43b 9.07a 19.61c 4.00c 17.00b
CSC4 121.46a 8.82b 20.26b 16.00a 17.50ab
Values are means of triplicate determination. Values within the same column followed by different superscript are
significantly different (p < 0.05).
 Enrichment of Noodles with Soy Flour and Carrot Powder ... Adegunwa, Bakare and Akinola
Table 2 shows the functional properties of the
flour blends. The swelling power of the flour
blends shows that there were significant differences
between the samples at p < 0.05. The swelling
power ranged from 8.71 to 9.04%. The swelling
power has been related to the association binding
within the starch granules and apparently the
strength and character of the micelle network as
related to the amylase content of the flour. Low
amylose content produces high swelling power
(Adebowale et al., 2005). There were significant
differences in water absorption capacity at p <
0.05. The water absorption affects the quality of
baked goods and depends partly on the damaged
starch contained in the flour, the protein content
and particle size (Kulkani et al., 1991). There were
significant differences also in the % solubility (p <
0.05). The range was between 19.61 and 20.50%
with sample CSC1 having the highest. The least
gelation capacity and the dispersibility were also
significantly different (p < 0.05). The implication of
this result is that the incorporation of the different
flour blends in wheat flour had an effect on the
functional property of the flour blend obtained.
The result (Table 3) shows that the mean value of
peak viscosity ranged from 104.33 to 165.0 RVU
with sample CSC2 having the highest peak value.
There was significant difference (p < 0.05) in the
peak viscosity. Peak viscosity is the ability of starch
to swell freely before their physical breakdown
(Adebowale et al., 2005). It measures the ability
of the paste to break down during cooking. The
result indicates that sample CSC2 had the highest
value followed by CSC1 and CSC4 had the lowest.
This was because of the high starch content in
sample CSC2, as peak viscosity is an indication of
high starch content. It may also be as a result of
the nature of the starch granules in cassava flour.
79
Trough, which is the minimum viscosity value in
the constant temperature phase or the RVA profile
and measures the ability of paste to withstand
breakdown during cooling, ranged between 51.67
and 109.00 RVU. Sample CSC2 had the highest
while sample CSC4 had the lowest. There were
significant differences p > 0.05 or p < 0.05 in the
breakdown viscosity. Breakdown viscosity ranged
from 48.08 to 56.67 RVU. Sample CSC1 had
highest value while CSC3 had the lowest value.
The final viscosity of the flour samples ranged
from 218.08 to 126.42 RVU. There was significant
difference (p < 0.05) in final viscosity of the
different flour samples. The setback ranged from
118.42 to 73.25 RVU with sample CSC1 having the
highest. The higher the set back value, the lower
the retrogradation during cooling and the lower the
staling rate of product made from the flour (Onitilo
et al., 2007). There was also significant difference
(p < 0.05) in setback. The peak time also showed
a significant difference at (p < 0.05). Peak viscosity
is often correlated with the final product quality. It
also provides an indication of the viscous load likely
to be encountered during mixing (Maziya-Dixon et
al., 2004, 2005). It is customary to measure the peak
time that occurs with peak viscosity. The peak time
is a measure of the cooking time (Adebowale et al.,
2005) and ranged from 5.96 to 5.44. There were
significant differences in the pasting temperature
(p>0.05).
The results of cooking time determinations
showed that sample CSC1 used about 4.5 min to
cook; sample CSC2 used about 5.3 min 20 sec to
cook; sample CSC3 used 5 min to cook; and sample
CSC 4 used 5.6 min to cook. Sample CSC 4 had
the highest cooking time and it absorbed a lot of
water and was very soft when compared to other
samples and this might be as a result of the high
fibre content in carrot than wheat (FAO, 1972).
80 Nigerian Food Journal Vol. 30 No. 1, 2012 ... Full Length Article

Table 3: Pasting properties of composite wheat-cassava-soyflour-carrot flour blend

Sample Peak Trough Breakdown Final Setback Peak Pasting
viscosity (RVU) (RVU) viscosity (RVU) time temperature
(RVU) (min) o
C
CSC1 155.33b 98.67b 56.67a 217.08a 118.42a 5.96a 50.25a
CSC2 165.08a 109.00a 56.08b 215.75b 106.75b 5.93a 50.40a
CSC3 128.42c 80.33c 48.08d 153.58c 73.25d 5.70b 50.15a
CSC4 104.33d 51.67d 52.67c 126.42d 74.75c 5.44c 50.20a
Values are means of triplicate determination. Values within the same column followed by different superscript are
significantly different (p < 0.05).

Conclusions Bernard, D. (1988). Food Commodities 2nd Edition. Grace

The study revealed that all the sample blends can
produce noodles with a quality similar to those
produced commercially. The study further revealed
that the sample with carrot flour produced a noodle
with an attractive colour which can aid acceptability
in addition to its increased Vitamin A content. The
protein content of sample with soy flour is also
appreciably high. This signifies that both soybeans
and carrot can be used in noodle fortification. It
is recommended that up to 10% carrot powder
could be adopted in noodle making processes
without affecting the quality adversely. This will
help in increasing the carotenoid content which is
a precursor of vitamin A content of the noodle
produced as well as increasing attractiveness in
terms of colour to meet the requirement of the
target population (children). This will also help to
increase carrot utilization.
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