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

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.

DOI	10.11648/j.ijfet.20200402.13
Published in	International Journal of Food Engineering and Technology (Volume 4, Issue 2, December 2020)
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), 2024. Published by Science Publishing Group

Keywords

AYB, Rice, Rice Bran, Noodle

References

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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
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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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