Textural Properties and Cooking Quality Characteristics of Noodles Prepared from Blends of Broken Rice (Oryza sativa), African Yam Bean (Sphenostylis stenocarpa) and Rice Flour blends

In this study, the Textural properties and Cooking quality characteristics of noodles prepared from flour blends of broken rice (R), African yam bean (AYB) and rice bran (B) were determined, 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 produced by extrusion were characterized for textural properties and cooking quality characteristics using standard analytical methods. 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, Percent rehydration and cooking loss was highest and lowest respectively in the control sample (Rice noodle). Tensile strength and elastic recovery and extensibility reduced with increasing addition of AYB flour. Sample 46:46:8R: AYB: B had the least of the three textural properties,