EFFECTS OF CHICKEN HEAD FLOUR INCLUSION ON THE PHYSICOCHEMICAL PROPERTIES OF NOODLES

E-ISSN: 3026-8664
P-ISSN: 3027-2238
Abbreviated Title: JHMNS
Frequency: Quarterly (Continuous model)
DOI Prefix: 10.70382/bejhmns
Access: Open Access
E-mail: editorial@berkeleypublications.com

OBIAJULU, I.EOBIAJULU, I.E; SOGUNLE, K.A; AGOMUO, J.K

doi:10.70382/bejhmns.v7i3.008

Authors

OBIAJULU, I.EOBIAJULU, I.E Department of Food Technology, Federal Polytechnic, Kaura Namoda, Zamfara State. Author
SOGUNLE, K.A Department of Food Science & Technology, Federal University, Dutsinma, Katsina State. Author
AGOMUO, J.K Department of Food Science & Technology, Federal University, Dutsinma, Katsina State. Author

Abstract

Noodles are one of the most important food worldwide and their international consumption is second only to bread, and are typically produced from durum wheat flour majorly with other ingredients depending on taste and desire of the producers. This study was aimed at establishing the quality evaluation of noodles enriched with chicken head flour. Noodle was produced from flour blends of wheat and chicken head, in varying proportion (0:100, 5:95, 10:90, 15:85 and 20:80) respectively. The noodles samples were analyzed for proximate composition and some minerals analysis on the samples using standardized analytical methods. The moisture, ash, lipid, protein and fibre contents of the noodles ranged from 13.87 – 15.30 %, 2.01 – 2.99 %, 2.28 – 5.14 %, 12.41 – 18.37 %, and 1.44 – 2.24 % respectively. Magnesium, calcium, zinc and sodium ranged from 143.11 – 147.38 mg/100g, 252.54 – 255.61 mg/100g, 26.56 – 28.91 mg/100g, and 46.80 – 48.33 mg/100g respectively. The use of chicken head flour to enrich the noodles greatly improved their lipids, protein, ash and fibre contents and also aid in the production of acceptable noodles from all ratios.