QUALITY EVALUATION OF INSTANT NOODLES FROM FLOUR BLENDS OF WHEAT (TRITICUM AESTIVUM), PLANTAIN (MUSA PARADISIACA) AND PIGEON PEA (CAJANUS CAJAN)

A study quality evaluation of instant noodles from flour blends of wheat, plantain and pigeon pea was conducted to ascertain the suitability of the composite flour in noodle production. Wheat flour, plantain flour and pigeon pea flour, mung bean flour were blended to obtain six ratios as follows: WPP1 (95% wheat flour: 0% plantain flour: 5% pigeon pea flour), WPP2 (85% wheat flour: 5% plantain flour: 10% pigeon pea flour), WPP3 (75% wheat flour: 10% plantain flour: 15% pigeon pea flour), WPP4 (65% wheat flour: 15% plantain flour: 20% pigeon pea flour), WPP5 (55% wheat flour: 20% plantain flour: 25% pigeon pea flour) while WF100 (100% wheat flour: 0% plantain flour: 0% pigeon pea flour), served as control for the experiment. The proximate composition, functional properties, anti-nutrient content, cooking properties and sensory attributes of the noodles were determined using standard analytical methods. The results for proximate composition showed an increase in moisture (5.73 – 7.92%), crude fibre (0.71-2.06%), ash (1.11 - 2.51%), fat (17.27 - 19.61%) and protein (10.80 – 13.09%) as the level of plantain and pigeon pea flour increased while a decrease in carbohydrate content (64.29 – 54.28%) was observed. The results for functional properties also revealed a significant (p