Using Sorghum Flour as Part Substitute of Wheat Flour in Noodles Making

The study was conducted to evaluate the quality of noodles made from sorghumwheat composite flour with higher percentage of sorghum. The flour samples had 2% food gum (CMC) in them and the blends were in the ratio 100% sorghum (SW1), 80:20 (SW2) 70:30 (SW3); 60:40 (SW4), 50:50 (SW5) and 100% wheat (SW6). The flour samples were used to produce noodles which were subjected to sensory evaluation using nine point hedonic scales. Flour sample SW1 (containing 100% sorghum) had the highest water absorption capacity (WAC), Oil absorption capacity, gelatinization temperature, emulsion and foaming capacity and bulk density. Noodle samples SW4 and SW5 were not significantly different (P>0.05) from each other in all sensory parameters. Noodle sample SW6 had the highest fibre content and fat content of 1.38% and 16.71% respectively. Noodle sample SW2 recorded the highest carbohydrate content 69.32% while the control SWT had the highest protein content, 8.91%. There were significant differences (P<0.05) in all noodle samples as regards to their fibre content. In terms of sensory properties, the noodle samples with higher proportion of sorghum scored low. The results obtained showed general acceptance of the SWT (commercial noodle) samples, followed by samples SW6 and SW5. Sorghum can be substituted in wheat flour from 60% and below, this would improve noodle variety, make noodles more cheap and available and also reduce dependency on wheat importation; in turn conserving our foreign exchange.