id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
azojete-122	Adebayo, W. A. ; Ogunsina, B. S. ; Taiwo, K. A. 	Sensory, Textural and Cooking Quality of Instant Noodles Produced from Musa spp - Wheat Composite Flours	2018	12	.pdf	application/pdf	5964	287	61	Values followed by the same letter in the same column are not significantly different (p< 0.05), 0%NOD = 100% wheat flour instant noodle; 5%NOD = 5% Musa spp flour + 95% wheat flour instant noodle; 10%NOD = 10% Musa spp flour + 90% wheat flour instant noodle; 15%NOD = 15% Musa spp flour + 85% wheat flour instant noodle; 20%NOD = 20% Musa spp flour + 80% wheat flour instant noodle; 25%NOD = 25% Musa spp flour + 75% wheat flour instant noodle Cooking properties: The cooking time ranged from 3.40 – 4.38 min for the instant noodle samples with sample 25%NOD and 0%NOD having minimum and maximum values, respectively (Table 3). Table 4: Sensory evaluation score of Musa spp-wheat composite flour instant noodle Products Taste Colour Flavor Texture Overall acceptability 0%NOD 6.15a±0.77 6.15a±0.72 5.58a±0.49 6.23a±0.69 5.96a±0.71 5%NOD 5.73b±0.59 2.38b±0.49 5.15b±0.53 5.42b±0.68 4.69b±0.77 10%NOD 5.31c±0.67 2.42b±0.49 5.42ab±0.68 5.27b±0.81 4.39b±0.49 15%NOD 4.23d±0.57 1.62c±0.48 3.50c±0.50 3.96c±0.71 2.08c±0.73 20%NOD 3.19e±0.62 1.50c±0.50 3.39c±0.49 3.62c±0.56 1.58d±0.49 25%NOD 2.42f±0.49 1.19d±0.39 1.73d±0.59 3.77c±0.42 1.15e±0.36 Values are mean ± standard deviation of triplicate, Values followed by the same letter in the same column are not significantly different (p< 0.05), 0%NOD = 100% wheat flour instant noodle; 5%NOD = 5% Musa spp flour + 95% wheat flour instant noodle; 10%NOD = 10% Musa spp flour + 90% wheat flour instant noodle; 15%NOD = 15% Musa spp flour + 85% wheat flour instant noodle; 20%NOD = 20% Musa spp flour + 80% wheat flour instant noodle; 25%NOD = 25% Musa spp flour + 75% wheat flour instant noodle Mechanical Properties of Musa spp-Wheat Instant Noodle The force – deformation characteristics exhibited by Musa spp-wheat instant noodles at different levels of substitution under compressive loading is presented in Figure 2.	cache/azojete-122.pdf	txt/azojete-122.txt