Formulation of Nutritionally Enriched Macaroni with Blends of Durum Wheat, Tef and Chickpea
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Date
2018-06
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Addis Ababa University
Abstract
Pasta is unleavened extruded product which is made from dough of durum wheat semolina or
blends of durum wheat with rice, tef, sorghum, chickpea, lupin etc. In Ethiopia, pasta products
made commonly with only semolina, which has lower quality in some important nutrients such
as protein, fiber and minerals as compared with other cereals and legumes. Also, semolina is in
shortage of supply due to low durum wheat local production. Despite these facts, there is still
lack of research on formulating pasta products from composite flour with other cereals and
legumes of higher nutritional quality and production rate. Therefore, in this study the usage oftef
and chickpea flours to enrich pasta products (specifically macaroni) was investigated by using
Response Surface Methodology (RSM). Macaroni was prepared using composite flours of durum
wheat semolina (60-100%), tef (0-40%) and chickpea (0-15%) using D-optimal mixture design.
For cold press extrusion, pilot scale single screw food extruder was used. Then, first order
polynomial model was applied to describe the influence of semolina, tef and chickpea proportion
on nutritional composition, cooking quality, textural analysis and sensory evaluation of macaroni
products. Throughout the study durum wheat macaroni (100% semolina) was used as a control.
Results indicate that an increasing proportion of tef and chickpea flour significantly improved
the nutritional composition of the blend macaroni (protein, fiber, fat, iron and zinc content).
Incorporation of chickpea flour only up to 15% with semolina produced a macaroni comparable
sensory quality with semolina macaroni. Similarly, though the addition of tef flour considerably
increased the cooking loss and it also considerably improved the water absorption capacity/index
of the macaroni. Protein, fiber, filmness, stickiness, cooking loss and overall acceptability were
deem as common optimum parameter for macaroni formula. The formula containing 73.46%
semolina, 11.55% tef and 15% chickpea was selected as the best formulation to produce a
nutrient rich macaroni product with desirable cooking, texture and sensory quality.
Understanding the impact of the blending ratio to improve macaroni nutritional quality was
considered useful to develop pasta products.
Keywords: Macaroni, tef, chickpea, cooking and textural property, RSM, D-optimal design
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Keywords
Macaroni, tef, chickpea, cooking, textural property, RSM, D-optimal design