EFFECT OF WHITE SORGHUM AND WHEAT COMPOSITE FLOUR ON THE PHYSICO-CHEMICAL AND SENSORY QUALITIES OF PASTA
Abstract
Thisstudyinvestigatedtheeffectofcompositeflourfromwhitesorghum(SorghumbicolorL.)andwheatontheproximatecomposition,physicochemicalproperties,andsensoryqualitiesofpasta.Theresearchwasconductedtoexplorethepotentialofincorporatinglocallyavailablesorghumintopastaproductionasastrategytoimprovenutritionalquality,reducedependenceonimportedwheat,andpromotefoodsecurity.Compositeflourswerepreparedbyblendingwheatflourwithsorghumflouratdifferentsubstitutionlevels:100%wheat(control),90:10,80:20,70:30,60:40,and50:50.Pastasampleswereproducedfromtheseformulationsandsubjectedtoproximate,physicochemical,andsensoryanalysesusingstandardmethods.Theproximatecompositionrevealedthatmoisture,ash,fat,andcrudefibercontentsincreasedwithhighersorghuminclusion,whileproteinandcarbohydratecontentsdecreased.Physicochemicalresultsshowedthatbulkdensity,swellingindex,waterabsorptioncapacity,andfirmnessreducedwithincreasingsorghumlevels,whereascookinglossincreasedsignificantly.Pastacoloralsodarkenedprogressivelywithsorghumsubstitution,reflectinglowerL*valuescomparedtothegolden-yellowhueofpurewheatpasta.Sensoryevaluationindicatedthatthecontrolsample(100%wheat)hadthehighestacceptability,butpastacontainingupto20%sorghumflourmaintainedgoodconsumerratingsintermsofappearance,taste,texture,aroma,andoverallacceptability.Beyond30%substitution,sensoryscoresdeclinedsharplyduetodarkercolor,softertexture,andslightlybitterflavor.Thefindingssuggestthatwhitesorghumcanbesuccessfullyincorporatedintowheatpastaatmoderatesubstitutionlevels(10–20%)toenhancedietaryfiberandmineralcontentwithoutsignificantlycompromisingconsumeracceptability.However,highersubstitutionlevelsadverselyaffecttexturalandsensoryproperties.Thestudyconcludesthatsorghum–wheatcompositepastapresentsaviablealternativeforreducingwheatimportdependenceandimprovingtheutilizationofindigenouscerealsinNigeria.
Full-Text Access Notice
In accordance with the NERD Policy on promoting peer-reviewed publication, public access to the full text of a project, thesis or dissertation is restricted for three years, allowing the author and supervisors sufficient time to pursue peer-reviewed publication.
During this period, researchers with legitimate academic or research purposes may request authorisation directly from the author to enable NERD to release the indexed full texts of the work using the form below.