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October 10, 2025Asian Journal of Advanced Research and ReportsOpen Access

Nutritional, Culinary, and Sensory Characteristics of Noodles Made from Composite Flours of Wheat (Triticum aestivum), African Yam Bean (Sphenostylis stenocarpa), and Jackfruit Seed (Artocarpus heterophyllus)

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Authors

JOJ. I. OkoyeMOM. M. OpokePUP. C. Uke

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Overview

Analysis reveals that composite flour noodles enhance nutritional qualities, indicating potential benefits for urban consumers.

Key Points

  • Noodles made from composite flours have higher nutrient content, significantly improving dietary quality.
  • The nutritional analysis showed increased protein, vitamins, and minerals with more African yam bean and jackfruit seed flours.
  • Sensory evaluations indicated that 100% wheat flour noodles were preferred for taste and texture over composites.
  • Cooking properties demonstrated that composite flour noodles adjusted cooking time and volume, affecting culinary use.

Cite This Study

Okoye et al. (2025) studied this question.

synapsesocial.com/papers/68e861b07ef2f04ca37e49f5https://doi.org/10.9734/ajarr/2025/v19i101180
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Development of composite cereal flour noodles and their technological, antioxidant and sensory characterization during storage2024 · 5 citations
  2. 2Assessing the Quality and Potential of Fried Noodles: An Analysis of Wheat and Afzelia africana Flour Blends in Chemical, Functional, Physical, and Sensory Dimensions2024 · 1 citations
  3. 3Nutritional and Techno-Functional Properties of Noodles with Orange Fleshed Sweet Potatoes and Bio-fortified Beans2024 · 1 citations
  4. 4Characterization of Physico-Functional, Nutritional, and Antioxidant Properties of Jackfruit By-Product Flour and Assess its Potential Use in the Development of Pasta2024 · 3 citations
  5. 5Functional and Cooking Properties of Pasta Fortified with Jackfruit Seed Flour2025