ARID ZONE JOURNAL OF ENGINEERING, TECHNOLOGY & ENVIRONMENT
AZOJETE - CIGR Section VI Special Issue:

Innovation & Technologies for Sustainable Agricultural Production & Food Sufficiency
AZOJETE, December, 2018. Vol. 14(SP.i4): 74-85

Published by the Faculty of Engineering, University of Maidiguri, Maidiguri, Nigeria.

Print ISSN: 1596-2490, Electronic ISSN: 2545-5818
www.azojete.com.ng

*Corresponding Author Email: babsina@oauife.edu.ng 74

ORIGINAL RESEARCH ARTICLE
SENSORY, TEXTURAL AND COOKING QUALITY OF INSTANT NOODLES PRODUCED

FROM MUSA SPP - WHEAT COMPOSITE FLOURS

W. A. Adebayo1, B. S. Ogunsina2* and K. A. Taiwo1
1Dept. of Food Science and Technology, Obafemi Awolowo University, Ile Ife, Nigeria.

2Dept. of Agricultural and Environmental Engineering, Obafemi Awolowo University, Ile Ife, Nigeria.

ARTICLE INFORMATION

Received: October, 2018
Accepted: December, 2018

Keywords:
Instant noddles
Musa spp
Cooking
Quality characteristic

ABSTRACT
Enormous post-harvest losses (35 - 60%) associated with banana and
plantain products in Nigeria and other producing countries in the tropics
culminate in great losses for farmers. In Nigeria, unripe plantain is
normally processed into flour with limited consumption only as
reconstituted dough in local food systems. Previous studies established
that Nigerians have acquired taste for noodles and it is widely consumed
across all strata of the economic divide. Information regarding the
production of instant noodles from Musa spp. is rarely found in
literature; hence in this study the quality characteristics of instant
noodles produced from Musa spp – wheat composite flours was
investigated. Musa spp – wheat composite flours in the ratios 0:100; 5:95;
10:90; 15:85; 20:80 and 25:75 were processed into instant noodles. The
proximate composition, sensory, textural and cooking quality of the
instant noodles were determined following standard procedures. The
results showed a corresponding increase in the crude fat, ash and fibre
contents of instant noodles as the percentage substitution with Musa
spp flour in the instant noodle formulation increased. Significant
differences (p<0.05) were observed in the taste, colour, flavor, texture
and overall acceptability of the products. It was observed that cooking
time and cooking loss decreased from 4.38 – 3.40 min and 7.61 – 5.51%
as percentage substitution increased, respectively; whereas cooking gain,
moisture and fat uptake increased as substitution level increased. The
force–deformation curve of Musa spp - wheat instant noodle obeyed the
Hooke’s law showing a decrease in the strength characteristics of
noodles as percentage substitution with Musa spp flour increased. The
production of instant noodles from banana and plantain offers means of
promoting and extending its utilization, thereby boosting the income
obtainable from its production.

© 2018 Faculty of Engineering, University of Maiduguri, Nigeria. All rights reserved.
1.0 Introduction
Instant noodle has increasingly become an important food item globally, with annual
production of 101,420 million packs in 2012, and a steady increase of 3% annually since 2010
(World Instant Noodle Association, 2013). Most instant noodles are made of wheat as the base
material, thus instant noodle consumption led to dependency on massive importation of wheat
in non-wheat producing countries Nigeria inclusive. Apart from high cost of wheat importation,
excessive consumption of wheat has been associated with allergy, asthma, autoimmune
response, or gluten sensitivity (Rosell et al., 2013) in some parts of the world. Several works
have been done on gluten-free noodle using different types of flour, although rice flour (Inglett
et al., 2005; Yadav et al., 2011; Heo et al., 2013) seems to be the best replacement for its small

http://www.azojete.com.ng
mailto:babsina@oauife.edu.ng


Arid Zone Journal of Engineering, Technology and Environment, December, 2018; Vol. 14(sp.i4): 74-85.
ISSN 1596-2490; e-ISSN 2545-5818; www.azojete.com.ng

75

granule sizes to benefit noodle textural characteristics. Some other raw materials for gluten-
free noodle include sorghum (Liu et al., 2012), and corn starch (Yuan et al., 2008; Yousif et al.,
2012) or corn flour (Padalino et al., 2013). Lately, sweet potato starch (Silva et al., 2013),
pseudo-cereal such as amaranth flour in combination with cassava starch (Fiorda et al., 2013)
have also been used for the making of gluten-free pasta.

The absence of gluten in non-wheat noodle composition often adversely affects noodle quality;
hence non-gluten noodle requires treatment to improve its textural quality. Several techniques
commonly used for starch textural improvement are annealing, hydrothermal treatment
(Hormdok and Noomhorm, 2007), gelatinization (Yousif et al., 2012) and fermentation (Yuan et
al., 2008). In addition, the use of hydrocolloids such as carboxymethylcellulose (Choy et al.,
2012), konjac glucomannan (Zhou et al., 2013), β-glucan (Inglett et al., 2005; Heo et al., 2013a),
transglutaminase (Gan et al., 2009; Kim et al., 2014), and acetylated starch (Choy et al., 2012)
have also been reported. However, in this work, the sensory, textural and cooking quality of
instant noodles produced from Musa spp and wheat flours is investigated with the view to
providing baseline information on the production of instant noodles from Musa spp fruits.

2.0 Materials
Source of material: Freshly harvested bunches of Musa spp fruits (Plate 1) were obtained from
Obafemi Awolowo University Teaching and Research Farm, Ile-Ife. The extent of maturity was
based on the stage one colour classification documented (Ahenkora et al., 1997 and Dadzie and
Orchard, 1997). Other materials such as white wheat flour (Dangote brand), iodized table salt
(Dangote brand), potato starch, guar gum, potassium carbonate (food grade), sodium
carbonate (food grade) and sodium tripolyphosphate (STTP, food grade) were bought from a
local market in Ile-Ife, Osun State. The chemicals used for analysis were of analytical grade.

Preparation of Musa spp flour: About 10 kg of freshly harvested debunched Musa spp fruits
were immersed in a plastic bowl containing potable water on individual variety basis for 5 min.
The fruits were removed from the bowl and peeled with the aid of a stainless kitchen knife. The
pulp was sliced into cylindrical discs with thickness of about 5 mm and dipped in citric acid (CIT)
(1% w/v) for 1 min to prevent enzymatic browning reaction (Adeyemi and Oladigi, 2009).
Accumulation of moisture on the sliced surface as a result of the pretreatment was drained with
a cheese cloth before samples were transferred to dryer set at 70 °C (Adeniji et al., 2010). The
citric acid treated Musa spp fruit slices were dried in a convective air-oven at +70°C (±1°C) air
velocity of 2.2 m/s (Adeyemi and Oladigi, 2009; Adeniji et al., 2010). Prior to loading of the fruit
slices, the dryer was run for 30 min to reach drying air temperature conditions. The sliced fruits
were dried in thin layer for 48 h to constant weight at which the chips were considered to have
attained its equilibrium moisture content. The chips were milled using laboratory milling
machine (sieve size 500 µm aperture) and stored in an air tight bottle until the time of use.
Figure 1 shows the flow chart for the production of pretreated Musa spp flour samples.

file:///C:/Users/user/Downloads/azojete143/www.azojete.com.ng


Adebayo, et al: Sensory, textural and cooking quality of instant noodles produced from musa spp - wheat composite
flours, AZOJETE, 14(sp.i4): 74-85. ISSN 1596-2490; e-ISSN 2545-5818, www.azojete.com.ng

76

Plate 1: A freshly harvested matured plantain (agbagba) Musa spp fruits

Blend formulation of Musa spp-wheat composite flour: The processed Musa spp flour was
blended with wheat flour at 0, 5, 10, 15 20 and 25% replacement (Arshad et al., 2010) using a
Kenwood food processor (Model 49074, Kenwood Ltd, Hants, UK) operated at full speed for 10
mins. The blends were stored in high density polyethylene bags (0.77 mm thick) prior to use.

Figure 1: A flow chart showing production of Musa spp flours
Source: Adeniji et al. (2010)

Musa spp - wheat instant noodle production: A laboratory model rotating single screw
extruder was used to produce extrudate. The barrel diameter and length-diameter (L/D) ratio
were 37 mm and 27:1, respectively with screw configuration standardized for processing flour-
based products. The screw profile comprises self-wiping elements to improve mixing and apply
shear to the material being extruded, while restricting flow and building up pressure. The exit
diameter of the circular die is 1 mm. The extrusion of Musa spp-wheat flour composite dough
was conducted at barrel temperature, 100 °C and screw speed, 85 rpm. The formulations and
flow chart for the instant noodle production are shown in Table 1 and Figure 2, respectively;
while Plate 2 shows samples of the instant noodles.

http://www.azojete.com.ng


Arid Zone Journal of Engineering, Technology and Environment, December, 2018; Vol. 14(sp.i4): 74-85.
ISSN 1596-2490; e-ISSN 2545-5818; www.azojete.com.ng

77

3.0 Methods
Proximate analysis: The proximate composition of instant noodles samples was determined
according to AOAC (2002) method. The parameters investigated are: moisture content, crude
protein, crude fat, ash, crude fibre and carbohydrate. All reagents used are of analytical grade
(BDH Chemicals, Poole, UK).

Determination of optimum cooking time: The optimum cooking time was determined
following the method of Widjaya et al. (2008). About 10 g of instant noodle was boiled in 1000
ml of boiling water and after each minute of cooking for the first 2 min, noddle was removed
and squeezed between clear glass slides. This procedure was then repeated by removing the
noodles every 15 s until the white core becomes unnoticeable. Therefore, the time taken for the
white core to disappear when the noodle strand was boiled in the distilled water is taken as the
optimum cooking time.

Determination of cooking weight and cooking loss: Cooking weight and cooking loss were
determined by methods of Oh et al. (1985) and AACC International (2000) Approved Method
66 – 50, respectively. Ten grams (10 g) of instant noodle was cooked in 300 ml of distilled water
in a beaker to their optimum cooking time, rinsed with distilled water, drained and left to cool
for 5 min at room temperature. The noodles were weighed and % increase in weight was
obtained by gravimetry. Residual water was removed by drying in the oven at 100 °C until there
was no trace of water in the beaker. The samples were cooled and weighed

Table 1: Formulation of instant noodle from Musa spp-wheat composite flour
Formulations

Ingredients 0%NOD 5%NOD 10%NOD 15%NOD 20%NOD 25%NOD

Wheat flour, g 100 95 90 85 80 75

Musa spp flour, g 0 5 10 15 20 25

Water, ml 34 34 34 34 34 34

Salt, g 1.6 1.6 1.6 1.6 1.6 1.6

Potato starch, g 12 12 12 12 12 12

Guar gum, g 0.2 0.2 0.2 0.2 0.2 0.2

Potassium carbonate, g 0.12 0.12 0.12 0.12 0.12 0.12

Sodium carbonate, g 0.8 0.8 0.8 0.8 0.8 0.8

STTP, g 0.1 0.1 0.1 0.1 0.1 0.1

0%NOD (Control) =100% wheat flour; 5%NOD = 95% wheat+ 5% Musa spp flour; 10%NOD = 90% wheat+ 10%
Musa spp flour; 15%NOD = 85% wheat+ 15% Musa spp flour; 20%NOD = 80% wheat+ 20% Musa spp flour and
25%NOD = 75% wheat+ 25% Musa spp flour (Hou et al., 1997)

file:///C:/Users/user/Downloads/azojete143/www.azojete.com.ng


Adebayo, et al: Sensory, textural and cooking quality of instant noodles produced from musa spp - wheat composite
flours, AZOJETE, 14(sp.i4): 74-85. ISSN 1596-2490; e-ISSN 2545-5818, www.azojete.com.ng

78

Figure 2: A schematic diagram showing production of fried instant noodle

Plate 2: Fried instant noodles produced from Musa spp-wheat flours

(a)100% wheat flour instant noodle; (b) 5% Musa spp flour + 95% wheat flour instant noodle; (c) 10%
Musa spp flour + 90% wheat flour instant noodle; (d) 15% Musa spp flour + 85% wheat flour instant
noodle; (e) 20% Musa spp flour + 80% wheat flour instant noodle; (f) 25% Musa spp flour + 75% wheat
flour instant noodle again.

The percentage weight loss during cooking was obtained by gravimetric method. Values
reported are average of five replications.

100



D

DC
w W

WW
C (1)

Where: CW = Cooking weight (%); WC = Weight of cooked instant noodle, g and WD = Weight
of dried instant noodle, g.

100
D

L
L W

WC (2)

http://www.azojete.com.ng


Arid Zone Journal of Engineering, Technology and Environment, December, 2018; Vol. 14(sp.i4): 74-85.
ISSN 1596-2490; e-ISSN 2545-5818; www.azojete.com.ng

79

Where: CL = Cooking loss, %; WL = Weight of loss solid, g

Determination of crude fat: Ground instant noodle (3 g) was subjected to soxhlet extraction
with n-hexane for about 6 h. The was desolventized by flash evaporation and further drying in a
hot-air oven at 100 °C for 30 min. to remove residual organic solvent and moisture. The oil was
allowed to cool in a dessicator and weighed. The quantity of oil obtained was expressed as
percentage of the original sample weight used.

100% 
sample

oil

W
W

CF (3)

Where: CF = Crude fat content ,%; Woil = Weight of extracted oil, g;
Wsample = Weight of sample, g

Sensory Evaluation of Produced Instant Noodle: A semi-trained twenty-six panelist was used
from the Department of Agricultural and Environmental Engineering of Obafemi Awolowo
University, Ile-Ife, South-Western Nigeria (McWatter et al., 2008). Criteria for selection are that
panelists are 18 and above years of age; regular consumers of noodles; and not allergic to any
food. The panelists filled a consent form approved by the University Institutional Review Board
and received instructions on how to use the sensory booth signal lights to communicate with
the server. They were instructed to evaluate appearance and colour first and taste each sample
afterwards to evaluate flavour, texture and overall liking. A rating scale of l – 7 points (1 =
dislike very much; 7 = like very much) was used (McWatter et al., 2008). The formulated
products were evaluated 3 h after production. Water and unsalted crackers were provided to
panelists to cleanse their palates between samples and covered expectoration cups if they did
not wish to swallow the samples. Samples were identified with 3 - digit code numbers and
presented in a random sequence. Panelists were also asked if they would buy the product if it
were commercially available and how much they would be willing to pay (lower, same, or
higher price) compared with similar commercial products. They were also asked to comment
freely on the samples. Evaluation was conducted in a climate-controlled sensory evaluation
laboratory equipped with individual partitioned booths without special lighting

Determination of textural quality: Compression test was conducted using a Universal Testing
Machine (Instron Electromechanical Testing Systems, Model 3369, 50 kN, Instron Corporation,
USA) at Centre for Energy Research Development, Obafemi Awolowo University, Ile Ife. The
samples were discreetly loaded at the rate of 10 mm/min. The test results and graphs were
automatically generated. The data obtained included compressive load at yield, compressive
strain at yield, compressive stress at yield and energy at yield. The experiment was replicated
fifteen times.

4.0 Results and Discussion
The proximate composition values of Musa spp-wheat instant noodle were expressed on dry
basis (Table 2). The carbohydrate content of the Musa spp-wheat instant noodle samples
ranged from 73.67 – 76.32 % with samples 25%NOD and 0%NOD having the minimum and
maximum values, respectively. There is significant difference (p< 0.05) in the carbohydrate
content of all the noodle samples, with all the instant noodle samples being of high calorie
values. The carbohydrate content of Musa spp-wheat instant noodle compared favourably with
64.6 – 79.1%; 70.39- 73.80% and 68.30% reported for cassava instant noodle (Sanni et al., 2004),
sweet potato-wheat instant noodle (Taneya et al., 2014) and corn-tapioca-wheat instant noodle

file:///C:/Users/user/Downloads/azojete143/www.azojete.com.ng


Adebayo, et al: Sensory, textural and cooking quality of instant noodles produced from musa spp - wheat composite
flours, AZOJETE, 14(sp.i4): 74-85. ISSN 1596-2490; e-ISSN 2545-5818, www.azojete.com.ng

80

(Pakhare et al., 2016). The crude protein content values of Musa spp-wheat instant noodle
samples ranged from 9.46 to 11.86% with samples 25%NOD and 0%NOD having minimum and
maximum values, respectively, indicating significant differences at p<0.05. This implies that
substitution of wheat flour with Musa spp flour reduced the crude protein content of the
instant noodles. The crude protein values compared favourably with 5.8 – 12.4% and 11.66 –
12.51% reported for cassava-wheat instant noodle (Sanni et al., 2004) and sweet potato-wheat
instant noodles (Taneya et al., 2014), but lower than 14.29% and 14.9% reported by Pakhare et
al. (2016) for defatted rice bran-soybean-wheat noodle, respectively. The crude fat, crude fibre
and ash values of Musa spp-wheat instant noodles ranged from 10.35 – 14.74%; 0.40 – 0.88%
and 1.09 – 1.17%, respectively.

Increased addition of Musa spp flour as replacement for wheat in instant noodle production
affected the crude fat, fibre and ash contents of the products significantly (p< 0.05). The
improved crude fat content may be as a result of the absorption of fat during frying. The crude
fat results compared favourably with 11.1 – 18.4% documented by Sanni et al. (2004) for
cassava-wheat instant noodle but higher compared with 5.3 – 6.25% and 4.98% documented by
Taneya et al. (2014) for sweet potato-wheat instant noodle and Pakhare et al. (2016) for corn-
tapioca-wheat instant noodle. In addition, the crude fiber results compared favourably with 0.2
- 0.8% and 0.54 – 0.58% documented by Sanni et al. (2004) for cassava-wheat instant noodle
and Taneya et al. (2014) for sweet potato-wheat instant noodle, respectively; although, Pakhare
et al. (2016) reported a higher crude fibre value (4.02) for corn-tapioca-wheat instant noodle.
The ash content also compared favourably with 0.6 – 1.2% and 1.54% documented by Sanni et
al. (2004) for cassava-wheat instant noodle and Pakhare et al. (2016) for corn-tapioca-wheat
instant noodle but lower compared with 2.21- 2.44% documented by Taneya et al. (2014) for
sweet potato-wheat instant noodle.

Table 2: Proximate composition of Musa spp-wheat instant noodle
Sample Moisture content,

d.b (%) Crude fat (%) Crude fibre
(%) Ash (%) Crude protein

(%)
Carbohydrate

(%)

0%NOD 3.72a±0.32 10.35f±0.27 0.40f±0.02 1.09c±0.01 11.86a±0.02 76.30a± 0.25

5%NOD 3.78a±0.41 10.79e±0.24 0.44e±0.02 1.09c±0.01 11.37b±0.12 76.32a±0.14

10%NOD 3.88a±0.38 11.13d±0.10 0.55d±0.01 1.12b±0.01 10.81c±0.03 76.20a±0.50

15%NOD 3.95a±0.26 12.82c±0.06 0.70c±0.02 1.13b±0.01 10.43d±0.01 74.92b±0.10

20%NOD 4.02a±0.35 13.97b±0.07 0.83b±0.02 1.15a±0.00 9.96e±0.08 74.08c±0.14

25%NOD 4.05a±0.29 14.74a±0.05 0.88a±0.01 1.17a±0.01 9.46f±0.05 73.67c±0.09

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

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). The values showed that as percentage of substitution of glutten-rich
(wheat) flour with non-gluten (Musa spp) flour, there is reduction in cooking time of the instant

http://www.azojete.com.ng


Arid Zone Journal of Engineering, Technology and Environment, December, 2018; Vol. 14(sp.i4): 74-85.
ISSN 1596-2490; e-ISSN 2545-5818; www.azojete.com.ng

81

noodle. This may be attributed to discontinuity within the gluten matrix, which resulted in weak
dough properties (Manthey et al., 2004; Omeire et al., 2015). There is significant difference (p<
0.05) in the instant noodles cooking time at all levels of substitution. The cooking time values of
Musa spp-wheat instant noodle compared favourably with 3.11 – 4.77 min for breadfruit-
konjac-pumpkin-wheat instant noodle; 4.5 – 8.29 min for plantain-wheat instant noodle and
4.3 – 5.41 min for corn-tapioca-wheat instant noodles (Purwandari et al., 2014; Ojure and
Quadri, 2012; Pato et al., 2016) but lower than 5.6 – 6.6 min reported by Ritika et al. (2016) for
malted and fermented cowpea-wheat instant noodle; 7.33 – 8.67 min for sago starch-wheat
instant noodle (Purwani et al., 2006); 7.30 min for defatted rice bran-soy- wheat instant noodle
(Pakhare et al., 2016) and 7.16 – 9.36 min reported for raw jackfruit-wheat instant noodle
(Kumari and Divakar, 2017). The cooking gain values ranged from 168.11 – 183.55% with
samples 25%NOD and 0%NOD having the minimum and maximum values, respectively. There
is significant difference (p<0.05) among the instant noodles’ cooking gain.

The results obtained compared favourably with 120.7 – 160.3% reported by Ritika et al. (2016)
for malted-fermented cowpea-wheat instant noodle but lower than 252 – 379% and 287 –
362% reported by Purwani et al. (2006) for sago starch-wheat instant noodle and Foo et al.
(2011) for soy protein isolate-wheat instant noodle respectively. Cooking loss values ranged
from 5.51 – 7.65 with samples 0%NOD and 20%NOD having lowest and highest values,
respectively. The optimum solution (cooking loss of 7.03%) is found at barrel temperature of
100 °C and 85 rpm conveying shaft speed. The cooking loss results obtained compared
favourably with 6.39 – 10.40% reported by Ojure and Quadri (2012) for cassava-wheat instant
noodle but higher than 0.93 – 1.63% and 2.01 – 6.19% reported by Ritika et al. (2016) for
malted-fermented cowpea-wheat instant noodle and Purwani et al. (2006) for sago starch-
wheat instant noodle, respectively. Purwandari et al. (2014) reported that cooking loss of instant
noodles from blends of breadfruit, konjac, pumpkin and wheat flours, ranged from 12.45 –
17.04%. These results are in the agreement with the study of Martinez et al. (2007) who
reported that partial or complete substitution of durum wheat semolina with fibre material can
result in negative changes to pasta quality, including increased cooking loss. The high cooking
loss recorded by Musa spp-wheat instant noodle as substitution increases could be due to a
weakening of the protein network by the presence of Musa spp (non-gluten protein) flour
which allows more solids to be leached out from the noodles into the cooking water (Yu and
Ngadi, 2004; Wu et al., 2006). The moisture uptake ranged from 9.79 – 12.01% with samples
0%NOD and 25%NOD having minimum and maximum values, respectively. The fat uptake
values ranged from 9.37 – 12.82% with samples 0%NOD and 25%NOD having lowest and
highest values, respectively.

Table 3: Cooking properties of Musa spp-wheat instant noodle

Sample
Cooking
time, min Cooking gain, % Cooking loss, % Moisture uptake, % Fat uptake, %

0%NOD 4.38±0.01 183.55±2.11 5.51±0.01 9.79±0.55 9.37±0.32

5%NOD 4.17±0.01 173.78±1.78 6.31±0.01 10.27±0.81 9.94±0.51

10%NOD 4.06±0.02 173.68±1.83 6.31±0.01 10.7±1.09 10.01±0.23

15%NOD 4.09±0.01 173.45±1.21 7.19±0.02 11.16±0.95 11.17±0.64

20%NOD 3.48±0.01 169.68±1.56 7.65±0.02 11.59±0.27 12.47±1.02

file:///C:/Users/user/Downloads/azojete143/www.azojete.com.ng


Adebayo, et al: Sensory, textural and cooking quality of instant noodles produced from musa spp - wheat composite
flours, AZOJETE, 14(sp.i4): 74-85. ISSN 1596-2490; e-ISSN 2545-5818, www.azojete.com.ng

82

25%NOD 3.40±0.01 168.11±1.97 7.61±0.01 12.01±1.02 12.82±1.17

Values are mean ± standard deviation of triplicate analysis, 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

Sensory evaluation
The values of sensory attributes of Musa spp-wheat instant noodle are presented in Table 4.
Overall acceptability of the instant noodle products ranged from 1.15 – 5.96% with products
0%NOD and 25%NOD having minimum and maximum values, respectively on a 7-point
hedonic scale. There is decline in overall acceptability of the instant noodle from like
moderately to dislike very much as percentage of substitution of wheat flour was increased in
the formulation. The products 5%NOD and 10%NOD were slightly liked by the panelists but
further decline in wheat flour percentage proportion in the formulation beyond 10% (w/w) led
to dislike of the products by the panelists. The taste, colour and texture values of the Musa spp-
wheat instant noodles ranged from 2.42 – 6.15%, 1.19 – 6.15% and 3.77 – 6.23%, respectively.
The taste values showed that as the proportion of wheat substitution increased, the panelists’
assessment of taste changed from being like moderately to dislike moderately. The panelists
liked the taste of the instant noodle as the proportion of wheat flour replacement is not beyond
10% (w/w). Another important organoleptic property in instant noodle is colour because it
influences purchasing decisions of its consumers. The panelists assessed the colour of the
product 0%NOD as like moderately but as the inclusion of Musa spp flour into the instant
noodle formulation increased, the panelists’ assessment of the instant noodle changed to
dislike very much. This showed that the colour of Musa spp-wheat instant noodle was not
acceptable to the panelists. The instant noodle flavour was liked moderately by the panelists till
10% (w/w) substitution of wheat flour with Musa spp flour. Further increase in percentage
proportion of Musa spp flour in the formulation made the panelists to dislike very much the
instant noodle flavour.

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. For all levels

http://www.azojete.com.ng


Arid Zone Journal of Engineering, Technology and Environment, December, 2018; Vol. 14(sp.i4): 74-85.
ISSN 1596-2490; e-ISSN 2545-5818; www.azojete.com.ng

83

of substitution, the deformation of Musa spp-wheat uncooked instant noodle increased with an
increase in compressive force. Deformation decreased after rupture occurred in the samples
and the compressive at this point was denoted as the bio-yield point or load at break (Gupta
and Das, 2000). The force beyond the bio-yield point represented the force required to crush
the instant noodle after rupture had occurred (Poulsen, 1978; Gupta and Das, 2000). As the
levels of substitution increased, there was a fall in force – deformation characteristics curves of
Musa spp-wheat instant noodles. The fall in force – deformation characteristics curves of the
instant noodle correlate well with its yield stress of Musa spp-wheat dough. The fall in force –
deformation curves of Musa spp- wheat instant noodle may be attributed to the weakening of
the protein network by the presence of Musa spp (non-gluten protein) flour (Yu and Ngadi,
2004; Wu et al., 2006). The texture parameters obtained from the force – deformation curves of
Musa spp-wheat instant noodles thereafter investigated were bio-yield point or load at break,
energy at break, tensile stress at break and maximum tensile stress. Figure 3 showed the texture
parameters of Musa spp-wheat instant noodle. The bio-yield point or load at break ranged
from 0.747 – 4.21 N. The values showed that as percentage of substitution increased, there was
reduction in load at break due to the weakening of the protein network by the presence of
Musa spp (non-gluten protein) flour (Yu and Ngadi, 2004; Wu et al., 2006). The load at break is
an indication of how the instant noodle strands resist breakdown (Seib et al., 2000). It also gives
an indication on how the noodles bind together during cooking reflecting the cooking
tolerance and quality (Bhattacharya et al., 1999). The energy at break of the instant noodle
values ranged from 0.00054 - 0.0068 J. The values followed similar trend as bio-yied point
values. It showed that as percentage of substitution increased, there was reduction in energy at
break of Musa spp-wheat instant noodle. The values showed that as percentage of substitution
increased, less energy would be required by the noodle strands to resist breakdown. This is as a
result of weakening of protein network by the presence of Musa spp flour in the instant noodle
(Seib et al., 2000). The energy at maximum tensile stress values ranged from 0.02 – 1.3 J. The
values also followed energy at break pattern showing that increase in percentage of
substitution reduced the energy at maximum tensile stress of the instant noodles. The tensile
stress at break of the instant noodle values ranged from 0.130 – 1.81 MPa. The values also
followed a similar pattern with bio-yield points and energy at break. The values showed that as
percentage of substitution increased, there was corresponding decrease in tensile stress of the
noodles. The tensile stress of the instant noodle correlated well with cooking loss of the noodle.
The result obtained compared favourably with 0.113 – 0.158 MPa reported by Chen et al. (2002)
for sweet potato-wheat noodles.

Figure 2: The force-deformation curve of
uncooked Musa spp-wheat instant noodles

Figure 3: Mechanical properties of uncooked Musa
spp-wheat instant noodle

file:///C:/Users/user/Downloads/azojete143/www.azojete.com.ng


Adebayo, et al: Sensory, textural and cooking quality of instant noodles produced from musa spp - wheat composite
flours, AZOJETE, 14(sp.i4): 74-85. ISSN 1596-2490; e-ISSN 2545-5818, www.azojete.com.ng

84

5.0 Conclusions
The proximate and cooking properties of Musa spp-wheat instant noodle decreased as
percentage of substitution with Musa spp flour increased. All the sensory attributes of Musa
spp-wheat instant noodle were assessed above average except colour. Colour being one of the
major factor for consumers’ choice affect panelists’ acceptability of the instant noodle. The
optimum percentage of substitution in Musa spp-wheat instant noodle is 10% as further
increase in substitution affected panelist acceptability. The production of a Musa spp based
food product like instant noodle promises value addition to the crop while abating the
associated post harvest losses.

References
Adeniji, TA., Tenkouano, A., Ezurike, JN., Ariyo, CO. and Vroh-Bi, I. 2010. Value adding post-

harvest processing of cooking bananas (Musa spp. AAB and ABB genome groups), African
Journal of Biotechnology, 9 (54): 9135-9141.

Adesina, A. 2015. Agricultural Transformation Agenda: 2014 Report Scorecard, Federal Ministry
of Agriculture and Rural Development, Abuja. Nigeria, pp. 1 – 23.

Adeyemi, OS. and Oladigi, AT. 2009. Compositional changes in banana (Musa spp.) fruits during
ripening. African Journal of Biotechnology, 8: 858 – 859.

Ahenkora, K., Kyei, MA., Marfo, EK. and Banful, B. 1997. Nutritional composition of false horn
Apantu pa plantain during ripening and processing. African Crop Science Journal, 5(2):
243-248 AOAC. 2002. Official Methods of Analysis. Association of Analytical Chemists.
Gaithersburg, Maryland, USA.

Arshad, MU., Anjum, FM. and Zahoor, T. 2007. Nutritional assessment of cookies supplemented
with defatted wheat germ. Food Chemistry, 102: 123-128.

Aurand, WL. 1987. Food composition and analysis of food, Von Nostrand Reinhold, New York,
pp.135-138.

Bhattacharya, M., Zee, SY. and Corke, H. 1999. Physicochemical properties related to quality of
rice noodles. Cereal Chemistry, 76(6): 861-867.

Chen, Z., Legger, A., Hassen, JPH., Schols, HA. and Voragen, AGJ. 2002. Evaluation of starch
noodles made from three typical chinese sweet-potato starches. Journal of Food Science,
67(9): 3342 – 3347.

Choy, AL., Morrison, PD., Hughes, JG., Marriott, PJ. and Small, DM. 2013. Quality and antioxidant
properties of instant noodles enhanced with common buckwheat flour. Journal of Cereal
Science, 57: 281-287.

Fiorda, FA., Soares Jr., MS., da Silva, F., Grosmann, MVE. and Souto, LRF. 2013. Microstructure,
texture and colour of gluten-free pasta made with amaranth flour, cassava starch and
cassva bagasse. LWT-Food Science and Technology, 54: 132-138.

Heo, S., Lee, SM., Shin, JH., Yoo, SH. and Lee, S. 2013. Effect of dry- and wet-milled rice flours on
the quality attributes of gluten-free dough and noodles. Journal of Food Engineering, 118:
213-217.

Hormdok, R. and Noomhorm, A. 2007. Hydrothermal treatments of rice starch for improvement
of rice noodle quality. LWT-Food Science and Technology, 40: 1723-1731.

Liu, L., Herald, TJ., Wang, D., Wilson, JD., Bean, SR. and Aramouni, FM. 2012. characterization
of sorghum grain and evaluation of sorghum flour in a Chinese egg noodle system. Journal
of Cereal Science, 55: 31-36.

Mashayekh, M., Mahmordi, MR. and Entezari, MH. 2008. Effect of fortification of defatted soy
flour on sensory and rheological properties of wheat bread. International Journal Food
Science and Technology, 48: 1693 – 1698.

McWatters, KH., Quedraogo, JB., Resurreccion, VA., Hung, YC. and Phillips, RD. 2008. Physical
and sensory characteristics of sugar cookies containing mixture of wheat, fonio (Digitaria

http://www.azojete.com.ng


Arid Zone Journal of Engineering, Technology and Environment, December, 2018; Vol. 14(sp.i4): 74-85.
ISSN 1596-2490; e-ISSN 2545-5818; www.azojete.com.ng

85

exillus) and cowpea (Vigna unguiculata) flours. International Journal of Food Science and
Technology. 38: 403-410.

Oh, NH., Seib, PA. and Chung, DS. 1985. Noodles: Effects of processing variables on quality
characteristics of dry noodles, Cereal Chemistry, 62(6), 437- 440.

Olomola, AS. 2015. Understanding the Framework for Intergovernmental Interactions in the
Implementation of Nigeria’s Agricultural Transformation Agenda, Nigeria National Strategy
Support Programme II, Working Paper Series, No. 27. International Food Policy Research
Institute (IFPRI). Nigeria, pp. 14 – 36.

Padalino, L., Mastromatteo, M., Lecce, L., Cozzolini, F. and Del Nobile, MA. 2013. Manufacture
and characterization of gluten-free spaghetti enriched with vegetable flour. Journal of
Cereal Science, 57: 333-342.

Pakhare, KN., Dagadkhair, AC., Udachan, IS. and Andhale, RA. 2016. Studies on preparation and
quality of nutritious noodles by incorporation of deffated rice bran and soy flour.
Journal of Food Processing and Technology, 7 (10): 629 – 633.

Prinyanka, K., Aparna, K. and Lakshmi, DN. 2012. Development and evaluation of ready to eat
(RTE) extruded snack using egg albumin powder and cheese powder. Agricultural
Engineering International: CIGR Journal, 14(4): 179-187.

Rosell, CM., Barro, F., Sousa, C. and Mena, MC. 2013. Cereals for developing gluten-free
products and analytical tools for gluten detection. Journal of Cereal Science,
http://dx.doi.org/10.1016/j.jcs.2013.10.001. In press

Sanni, LO., Bamgbose, CA. and Sanni, SA. 2004. Production of Instant cassava noodle from
cassava. Journal of Food Technology, 2(2): 83 – 89.

Seib, PA., Liang, X., Guan, F., Liang, FT. and Yang HC. 2000. Comparison of Asian noodles from
some hard white and hard red wheat flours. Cereal Chemistry, 77(6): 816 - 822.

Taneya, MLJ., Biswas, MMH. and Shams-Ud-Din, M. 2014. The studies on the preparation of
instant noodle from wheat flour supplementing with sweet potato flour. Journal of
Bangladesh Agriculture University, 12(1): 135 – 142.

World Instant Noodle Association. 2013. Expanding market.
instantnoodles.org/noodles/expanding-market.html. Accessed on 11/03/2018.

Wu, J., Aluko, RE. and Corke, H. 2006. Partial least-squares regression study of the effects of
wheat flour composition, protein and starch quality characteristics on oil content of
steamed and fried instant noodles. Journal of Cereal Science, 44: 117 – 126.

Yadav, BS., Yadav, RB. and Kumar, M. 2011. Suitability of pigeoan pea and rice starches and
their blends for noodle making. LWT-Food Science and Technology, 44: 1415 - 1421.

Yousif, EI., Gadallah, MGE. and Sorour, AM. 2012. Physico-chemical and rheological properties
of modified corn starches and its effect on noodle quality. Annals of Agricultural Science,
57 (1): 19-27.

Yu, LJ. and Ngadi, MO. 2004. Textural and other quality properties of instant fried noodles as
affected by some ingredients. Cereal Chemistry, 81(6): 772-776.

Yuan, ML., Lu, ZH., Cheng, YQ. and Li, LT. 2008. Effects of spontaneous fermentation on the
physical properties of corn starch and rheological characteristics of corn starch noodle.
Journal of Food Engineering, 85: 12-17.

http://dx.doi.org/10.1016/j.jcs.2013.10.001
file:///C:/Users/user/Downloads/azojete143/www.azojete.com.ng