Development of noodle using chickpea (Cicer arietinum L.) flour

Abstract

Chickpea is an important source of plant protein. Due to presence of the abundant amount of essential amino acid, addition of chickpea flour into cereal-based products will provide well balanced protein to human diet. The objective of this study was to develop yellow alkaline noodle using chickpea flour. The study included determination of physicochemical properties and nutritional values as well as sensory acceptability of noodles made from chickpea flour. Chickpea noodles were formulated by substituting bread flour at levels of 10, 20, 30, 40 and 50 percent of chickpea flour. The steps involved in making these noodles include mixing, compressing, resting, sheeting, cutting, boiling, rinsing and draining as well as oiling. Physical analysis was carried out to determine colour and texture profiles. Noodle lightness (L *) and texture attributes which were instrumentally characterized starts to diminish as the amount of chickpea flour increases. Chemical compositions of cooked noodles were determined on wet weight basis of the samples. Moisture content increases as the substitutions increase. Inclusion of chickpea flour confers higher contents of ash, crude fat, crude protein and crude fiber to the noodles. Carbohydrate content of noodles decreased when substitution levels increased. Sensory evaluation was executed using 40 panels to determine the acceptability of noodles made of chickpea flour. The results revealed that addition of chickpea flour up to 40 percent were not significantly different to noodles made with 100 percent bread l1our for all sensory properties except for colour and elasticity of the product. Study implies that enrichment of noodles with 20 to 40 percent of chickpea flour could potentially produce noodles with favourable characteristics.