Production of Noodles from Rice (<i>Oryza sativa</i>), African Yam Bean (<i>Sphenostylis stenocarpa</i>) and Rice Bran: A Tool for Ameliorating PEM and Hidden Hunger in Nigeria

Momoh Clement Owoicho; Abu Joseph Oneh; Yusufu Mohammed Ikagu

doi:doi:10.11648/j.ijfet.20200402.13

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Production of Noodles from Rice (Oryza sativa), African Yam Bean (Sphenostylis stenocarpa) and Rice Bran: A Tool for Ameliorating PEM and Hidden Hunger in Nigeria

Momoh Clement Owoicho, Abu Joseph Oneh, Yusufu Mohammed Ikagu

Published in International Journal of Food Engineering and Technology (Volume 4, Issue 2)

Received: 12 July 2019 Accepted: 12 December 2019 Published: 3 September 2020

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Abstract

In this study, the chemical composition and sensory properties of noodles prepared from flour blends of broken rice (R), African yam bean (AYB) and rice bran (B) were determined. A preliminary work was carried out to ascertain the optimal acceptable level of rice bran using 0 to 14% (w/w) addition to rice flour noodle processing. Rice bran yielded the most acceptable noodles at 8% (w/w). Consequently in the main study, the level of rice bran was maintained at 8% (w/w) while AYB and rice flours were varied in the ratios of 100:0:0, 92:0:8, 83:9:8, 64:28:8 and 46:46:8% giving a total of five samples. The noodles were characterized for proximate, mineral contents and sensory evaluation. The protein content of the noodles ranged between 5.8 and 18.4%, increasing with increasing ratios of AYB. Potassium, sodium and magnesium were the predominant minerals in the noodles ranging from 57.00 to 200.40 mg/100g, 1.60 to 105.10 mg/100g and 19.20 to 116.30 mg/100g respectively. Cooking time ranged from 6.0 to 8.3 min with sample 46:46:8R: AYB: B taking the longest time to cook while the control (Rice noodle) cooked fastest. Sample 46:46:8R: AYB: B had the highest sensory scores of 7.3 on a 9 point hedonic scale for General acceptability.

Published in	International Journal of Food Engineering and Technology (Volume 4, Issue 2)
DOI	10.11648/j.ijfet.20200402.13
Page(s)	25-31
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

AYB, Rice, Rice Bran, Noodle

References

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APA Style

Momoh Clement Owoicho, Abu Joseph Oneh, Yusufu Mohammed Ikagu. (2020). Production of Noodles from Rice (Oryza sativa), African Yam Bean (Sphenostylis stenocarpa) and Rice Bran: A Tool for Ameliorating PEM and Hidden Hunger in Nigeria. International Journal of Food Engineering and Technology, 4(2), 25-31. https://doi.org/10.11648/j.ijfet.20200402.13

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ACS Style

Momoh Clement Owoicho; Abu Joseph Oneh; Yusufu Mohammed Ikagu. Production of Noodles from Rice (Oryza sativa), African Yam Bean (Sphenostylis stenocarpa) and Rice Bran: A Tool for Ameliorating PEM and Hidden Hunger in Nigeria. Int. J. Food Eng. Technol. 2020, 4(2), 25-31. doi: 10.11648/j.ijfet.20200402.13

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AMA Style

Momoh Clement Owoicho, Abu Joseph Oneh, Yusufu Mohammed Ikagu. Production of Noodles from Rice (Oryza sativa), African Yam Bean (Sphenostylis stenocarpa) and Rice Bran: A Tool for Ameliorating PEM and Hidden Hunger in Nigeria. Int J Food Eng Technol. 2020;4(2):25-31. doi: 10.11648/j.ijfet.20200402.13

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@article{10.11648/j.ijfet.20200402.13,
  author = {Momoh Clement Owoicho and Abu Joseph Oneh and Yusufu Mohammed Ikagu},
  title = {Production of Noodles from Rice (Oryza sativa), African Yam Bean (Sphenostylis stenocarpa) and Rice Bran: A Tool for Ameliorating PEM and Hidden Hunger in Nigeria},
  journal = {International Journal of Food Engineering and Technology},
  volume = {4},
  number = {2},
  pages = {25-31},
  doi = {10.11648/j.ijfet.20200402.13},
  url = {https://doi.org/10.11648/j.ijfet.20200402.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20200402.13},
  abstract = {In this study, the chemical composition and sensory properties of noodles prepared from flour blends of broken rice (R), African yam bean (AYB) and rice bran (B) were determined. A preliminary work was carried out to ascertain the optimal acceptable level of rice bran using 0 to 14% (w/w) addition to rice flour noodle processing. Rice bran yielded the most acceptable noodles at 8% (w/w). Consequently in the main study, the level of rice bran was maintained at 8% (w/w) while AYB and rice flours were varied in the ratios of 100:0:0, 92:0:8, 83:9:8, 64:28:8 and 46:46:8% giving a total of five samples. The noodles were characterized for proximate, mineral contents and sensory evaluation. The protein content of the noodles ranged between 5.8 and 18.4%, increasing with increasing ratios of AYB. Potassium, sodium and magnesium were the predominant minerals in the noodles ranging from 57.00 to 200.40 mg/100g, 1.60 to 105.10 mg/100g and 19.20 to 116.30 mg/100g respectively. Cooking time ranged from 6.0 to 8.3 min with sample 46:46:8R: AYB: B taking the longest time to cook while the control (Rice noodle) cooked fastest. Sample 46:46:8R: AYB: B had the highest sensory scores of 7.3 on a 9 point hedonic scale for General acceptability.},
 year = {2020}
}

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TY  - JOUR
T1  - Production of Noodles from Rice (Oryza sativa), African Yam Bean (Sphenostylis stenocarpa) and Rice Bran: A Tool for Ameliorating PEM and Hidden Hunger in Nigeria
AU  - Momoh Clement Owoicho
AU  - Abu Joseph Oneh
AU  - Yusufu Mohammed Ikagu
Y1  - 2020/09/03
PY  - 2020
N1  - https://doi.org/10.11648/j.ijfet.20200402.13
DO  - 10.11648/j.ijfet.20200402.13
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 25
EP  - 31
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20200402.13
AB  - In this study, the chemical composition and sensory properties of noodles prepared from flour blends of broken rice (R), African yam bean (AYB) and rice bran (B) were determined. A preliminary work was carried out to ascertain the optimal acceptable level of rice bran using 0 to 14% (w/w) addition to rice flour noodle processing. Rice bran yielded the most acceptable noodles at 8% (w/w). Consequently in the main study, the level of rice bran was maintained at 8% (w/w) while AYB and rice flours were varied in the ratios of 100:0:0, 92:0:8, 83:9:8, 64:28:8 and 46:46:8% giving a total of five samples. The noodles were characterized for proximate, mineral contents and sensory evaluation. The protein content of the noodles ranged between 5.8 and 18.4%, increasing with increasing ratios of AYB. Potassium, sodium and magnesium were the predominant minerals in the noodles ranging from 57.00 to 200.40 mg/100g, 1.60 to 105.10 mg/100g and 19.20 to 116.30 mg/100g respectively. Cooking time ranged from 6.0 to 8.3 min with sample 46:46:8R: AYB: B taking the longest time to cook while the control (Rice noodle) cooked fastest. Sample 46:46:8R: AYB: B had the highest sensory scores of 7.3 on a 9 point hedonic scale for General acceptability.
VL  - 4
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Author Information

Momoh Clement Owoicho

Department of Food Science & Technology, University of Agriculture, Makurdi, Benue State, Nigeria
Abu Joseph Oneh

Department of Food Science & Technology, University of Agriculture, Makurdi, Benue State, Nigeria
Yusufu Mohammed Ikagu

Department of Food Science & Technology, University of Agriculture, Makurdi, Benue State, Nigeria

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Momoh Clement Owoicho, Abu Joseph Oneh, Yusufu Mohammed Ikagu. (2020). Production of Noodles from Rice (Oryza sativa), African Yam Bean (Sphenostylis stenocarpa) and Rice Bran: A Tool for Ameliorating PEM and Hidden Hunger in Nigeria. International Journal of Food Engineering and Technology, 4(2), 25-31. https://doi.org/10.11648/j.ijfet.20200402.13

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ACS Style

Momoh Clement Owoicho; Abu Joseph Oneh; Yusufu Mohammed Ikagu. Production of Noodles from Rice (Oryza sativa), African Yam Bean (Sphenostylis stenocarpa) and Rice Bran: A Tool for Ameliorating PEM and Hidden Hunger in Nigeria. Int. J. Food Eng. Technol. 2020, 4(2), 25-31. doi: 10.11648/j.ijfet.20200402.13

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AMA Style

Momoh Clement Owoicho, Abu Joseph Oneh, Yusufu Mohammed Ikagu. Production of Noodles from Rice (Oryza sativa), African Yam Bean (Sphenostylis stenocarpa) and Rice Bran: A Tool for Ameliorating PEM and Hidden Hunger in Nigeria. Int J Food Eng Technol. 2020;4(2):25-31. doi: 10.11648/j.ijfet.20200402.13

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@article{10.11648/j.ijfet.20200402.13,
  author = {Momoh Clement Owoicho and Abu Joseph Oneh and Yusufu Mohammed Ikagu},
  title = {Production of Noodles from Rice (Oryza sativa), African Yam Bean (Sphenostylis stenocarpa) and Rice Bran: A Tool for Ameliorating PEM and Hidden Hunger in Nigeria},
  journal = {International Journal of Food Engineering and Technology},
  volume = {4},
  number = {2},
  pages = {25-31},
  doi = {10.11648/j.ijfet.20200402.13},
  url = {https://doi.org/10.11648/j.ijfet.20200402.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20200402.13},
  abstract = {In this study, the chemical composition and sensory properties of noodles prepared from flour blends of broken rice (R), African yam bean (AYB) and rice bran (B) were determined. A preliminary work was carried out to ascertain the optimal acceptable level of rice bran using 0 to 14% (w/w) addition to rice flour noodle processing. Rice bran yielded the most acceptable noodles at 8% (w/w). Consequently in the main study, the level of rice bran was maintained at 8% (w/w) while AYB and rice flours were varied in the ratios of 100:0:0, 92:0:8, 83:9:8, 64:28:8 and 46:46:8% giving a total of five samples. The noodles were characterized for proximate, mineral contents and sensory evaluation. The protein content of the noodles ranged between 5.8 and 18.4%, increasing with increasing ratios of AYB. Potassium, sodium and magnesium were the predominant minerals in the noodles ranging from 57.00 to 200.40 mg/100g, 1.60 to 105.10 mg/100g and 19.20 to 116.30 mg/100g respectively. Cooking time ranged from 6.0 to 8.3 min with sample 46:46:8R: AYB: B taking the longest time to cook while the control (Rice noodle) cooked fastest. Sample 46:46:8R: AYB: B had the highest sensory scores of 7.3 on a 9 point hedonic scale for General acceptability.},
 year = {2020}
}

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TY  - JOUR
T1  - Production of Noodles from Rice (Oryza sativa), African Yam Bean (Sphenostylis stenocarpa) and Rice Bran: A Tool for Ameliorating PEM and Hidden Hunger in Nigeria
AU  - Momoh Clement Owoicho
AU  - Abu Joseph Oneh
AU  - Yusufu Mohammed Ikagu
Y1  - 2020/09/03
PY  - 2020
N1  - https://doi.org/10.11648/j.ijfet.20200402.13
DO  - 10.11648/j.ijfet.20200402.13
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 25
EP  - 31
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20200402.13
AB  - In this study, the chemical composition and sensory properties of noodles prepared from flour blends of broken rice (R), African yam bean (AYB) and rice bran (B) were determined. A preliminary work was carried out to ascertain the optimal acceptable level of rice bran using 0 to 14% (w/w) addition to rice flour noodle processing. Rice bran yielded the most acceptable noodles at 8% (w/w). Consequently in the main study, the level of rice bran was maintained at 8% (w/w) while AYB and rice flours were varied in the ratios of 100:0:0, 92:0:8, 83:9:8, 64:28:8 and 46:46:8% giving a total of five samples. The noodles were characterized for proximate, mineral contents and sensory evaluation. The protein content of the noodles ranged between 5.8 and 18.4%, increasing with increasing ratios of AYB. Potassium, sodium and magnesium were the predominant minerals in the noodles ranging from 57.00 to 200.40 mg/100g, 1.60 to 105.10 mg/100g and 19.20 to 116.30 mg/100g respectively. Cooking time ranged from 6.0 to 8.3 min with sample 46:46:8R: AYB: B taking the longest time to cook while the control (Rice noodle) cooked fastest. Sample 46:46:8R: AYB: B had the highest sensory scores of 7.3 on a 9 point hedonic scale for General acceptability.
VL  - 4
IS  - 2
ER  -

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