Studies On The Physico-Chemical And Nutritional Aspects Of Sweet Potato Flour, Sago Starch- Wheat Flour Blend Noodles

Abstract

The studies on the physico-chemical and nutritional properties of the noodles prepared from blends of wheat flour, sago flour, and sweet potato flour were carried out. The substitution of the noodle flour to enhance product acceptance is one of the strategies, along with the increasing of nutrition content. Sago and sweet potato flour were used to replace the wheat flour at different proportions of which seven treatments were prepared i.e., T0, T1, T2, T3, T4, T5, T6; where T0 is the control sample made with 100% wheat flour. Proximate, mineral analysis and β-carotene were evaluated during the study. It was found that moisture content ranging from 9.44% to 9.79%, protein from 8.43% to 13%, fat from 1.97% to 2.5%, ash from 1.25% to 1.62%, crude fiber from 7.14% to 11%, carbohydrate from 62.44% to 71.39%, magnesium from 86.30 to 136 mg/100g, calcium from 32.90 to 38 mg/100g, iron from 2.92 to 3.86 mg/100g, potassium from 309.45 to 394 mg/100g and β-carotene from 5 to 96.39 μg/100g during estimation. It was concluded that sago, sweet potato flour blend wheat flour noodles should be encouraged as a good source of nutrients and essential minerals that are beneficial for human health.