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Australian Journal of Basic and Applied Sciences, 8(4) Special 2014, Pages: 643-648
AENSI Journals
Australian Journal of Basic and Applied Sciences
ISSN:1991-8178
Journal home page: www.ajbasweb.com
Corresponding Author: N.S.A.Abidin, School of Bioprocess Engineering, Universiti Malaysia Perlis, Jejawi 02600 Arau,
Perlis, MALAYSIA.
Tel: +6013-4404213, E-mail: shazliana@unimap.edu.my
Optimization of Improved Instant Noodle from Bambara Groundnut (Vigna
subterranea) Flour in Terms of Chemical and Texture Characteristics Using Response
Surface Methodology (RSM)
N.S.A.Abidin, M.H.C.Mat, I.H. Rukunudin, M.N.Jaafar
School of Bioprocess Engineering, Universiti Malaysia Perlis, Jejawi 02600 Arau, Perlis, MALAYSIA.
A RT I CL E I NF O
A B ST RA CT
Article history:
Received 20 November 2013
Received in revised form 24
January 2014
Accepted 29 January 2014
Available online 5 April 2014
Key words:
Bambara groundnut, instant noodle,
Response Surface Methodology (RSM),
physicochemical properties and
texture.
Response Surface Methodology (RSM) in conjunction with central composite design
(CCD) was used to analyze effects of the combination water and Bambara groundnut
flour towards the instant Bambara noodle. The experiments were run with different
blends of Bambara groundnut flour (BF) and wheat flour (WF). The ratios for the BF
incorporated with WF were 10%, 20% and 30 % respectively. The 100% Wheat Flour
(WF) noodle was served as control. Selection of the optimal formulation was based on
the hardness of the noodle with the desirability of 1. An optimized formulation was
obtained, at where BF replaced WF for 20% at 48g of water that produced the optimum
value of noodle hardness at 92.24g. Results of chemical analysis for the optimum
selected instant Bambara noodle showed a significant increase in protein (11.2%),
crude fibre (0.5%) and ash contents (3.1%). However, there was a significant decrease
in moisture (2.9%) and carbohydrate contents (78.5%) of the Bambara noodle blends.
Meanwhile, in texture profile analysis, the optimum instant noodle shows increase
values in hardness, springiness, gumminess and chewiness but yet decreased value in
cohesiveness compared to control noodle. Last but not least, the sensory evaluation for
overall acceptance of the instant Bambara noodles by using hedonic scale, scored as the
second highest among the other two samples.
© 2014 AENSI Publisher All rights reserved.
To Cite This Article: N.S.A.Abidin, M.H.C.Mat, I.H. Rukunudin, M.N.Jaafar., Optimization of Improved Instant Noodle from Bambara
Groundnut (Vigna subterranea) Flour in Terms of Chemical and Texture Characteristics Using Response Surface Methodology (RSM). Aust.
J. Basic & Appl. Sci., 8(4): 643-648, 2014
INTRODUCTION
Instant noodles are widely consumed throughout the world and it is a fast growing sector of the noodle
industry (Owen, 2001). This is because instant noodles are convenient, short cooking time, diverse tastes, low
product cost and have a relatively long shelf-life. Flour of hard wheat (Triticum aestivum L.) is the main primary
ingredient (Crosbie et al., 1998) which usually low in fiber and proteins as well in essential amino acids, lysine.
Alkaline salts are usually added into it to help strengthen the structure and hence improve the firmness of the
noodle (Hou et al., 1998). Thus, in order to derive this demand for instant noodles, effort need to be made in
improving the functional quality attributes of existing products and also introducing new products into the market
that satisfy the potential needs of current health-conscious consumers. Bambara groundnut (Vigna subterranea)
has found to have some properties similar to wheat flour and also provide other nutrition properties that beneficial.
Bambara groundnut (BG) is the untraditional seeds, the new cultivated and promising underutilize crop. They
contain 7.2% moisture, 18 to 24% protein, 6.0 to 7.0% fat and 60 to 63% carbohydrates (Okonkwo and Mary,
2010). The seed grain has a good balance of essential amino acids with relatively high proportion of lysine (6.6%)
and 1.3% methionine (Elegbede, 1998). Stephens (2003) noted that BG contains higher amount of an essential
amino acid, methionine than other grain legumes while the oil content is less than half of that found in legume like
peanuts and calories of about 36 to 414 Kcal/ 100 g. As a result of its high nutritive value, this legume has a
potential to influence the nutritional profile of food (Sripriya et al., 1997).Thus, in this study, Bambara groundnut
(Vigna subterranea) was prepared and incorporated into the formulation of instant fried noodles using Response
Surface Methodology (RSM). The effect of BG on the quality attributes of the noodles was investigated in terms
of chemical and textural characteristics.
644 N.S.A. Abidin et al, 2014
Australian Journal of Basic and Applied Sciences, 8(4) Special 2014, Pages: 643-648
Methodology:
A. Preparation of Bambara Groundnut Flour:
Bambara groundnut (Vigna subterranea) was procured at Padang Besar Market near Thailand-Malaysia
Border and kept in polyethylene bags on dry placed until used. Bambara Groundnuts were washed and rinsed in
water at room temperature (25±2°C). The seeds were boiled at a temperature of 100ºC for 20 min, dehulled
manually and sun-dried for 2-3 days. The dried seed were then dry-milled into flour by grinding, passes through a
150 mm mesh sieve. The flour was stored in polythene bags and kept in a refrigerator at 4°C before use (Mbata et
al., 2009).
Cleaning
Soaking (1hr)
Boiling (100ºC for 20min)
Removing the outer skin
Drying (48hr)
Milling
Storage
Fig. 1: Flow process for the production of Bambara Groundnut flour
B. Preparation of Instant Noodle:
The basic ingredients used for making noodles were: wheat flour (100g), water (50g) and sodium chloride
(1.5g). The salt was first dissolved in the water and this solution was added to the flour and then mixed manually
by hands for about 2 minutes. The dough was then rest for 15 minutes. Noodles were prepared in the laboratory
following the procedures of Bui and Small (2007). For making instant noodles, the dough sheet formed was
further pressed through the noodle machine with the roller gap gradually reduced to 1mm. The dimension was
2mm in width and 1mm in thickness for each strand. The resulting noodle strip was placed into the steam pan. The
steam pan was put into the preheated (100°C) steamer, and cooked for 2 min until the noodle strip was in smooth
surface and had become elastic in texture. The next and final step is hot air drying. The steam noodle was dried by
blowing a hot air stream at a temperature of 120° C to 160° C onto the noodle at a stream speed of 30 m/s to 70 m/s
for a period of 3 to 15 minutes in the oven and the noodles are then cooled to room temperature for 2 h and stored
in a plastic bag until further testing. Control dried noodles were prepared from 100% wheat flour. Additional dried
noodle samples were prepared by substituting wheat with 10, 20 and 30% Bambara Groundnut flour. Noodle
samples were cooked by placing nine strands of noodles into 400 ml boiling water in a 500ml beaker.
Dough Sheeting
Cutting
(2mm wide, 150mm length)
Steaming
(100°C for 2 minutes)
Hot-air Drying
(120° C-160° C for 3 to 15 minutes)
Cooking
(Boiling)
Fig. 2: Flow of the process of non-fried Instant Noodle production
C. Response Surface Methodology (RSM) analysis:
An RSM was used to determine the experimental design and the optimal ingredients levels in producing air
dried instant Bambara noodle. A three coded levels; two-factor central composite (face-centered) design was
645 N.S.A. Abidin et al, 2014
Australian Journal of Basic and Applied Sciences, 8(4) Special 2014, Pages: 643-648
constructed using the Design Expert version 8.0.7.1 software as shown in Table 3.2. The two basic ingredients
were incorporated with wheat flour as follows; water (10–30%) and Bambara groundnut flour (10–30%). The
three coded levels of water: −1 (10%), 0 (20%), 1(30%) and Bambara groundnut flour: −1 (10%), 0 (20%),
1(30%) were incorporated into the design and were analyzed in 13 combinations. The central point of the design
was repeated five times to calculate the reproducibility of the method. The effect of these two independent
variables x1 and x2 on the responses (Y) was modeled using the second-order polynomial response surface. The
equation derived using RSM for the prediction of the response variables is as follows:
(1)
where β0 is the value of the fixed response at the central point of the experiment that is the point (0,0); β1and
β2 are the linear, β11 and β22 are the quadratic and β12 are the interactions regression terms.
Table 1: Level of ingredients for central composite design
Factor
Low
High
Water
46g
50g
BG flour
10g
30g
D. Noodle Texture Analysis:
The textural properties of cooked noodles are immediately followed after noodles finished cooked by
instrumental method. The texture analyzer (TA-XT2i) was used to determine the Texture Profile Analysis (TPA)
of the noodle .Three replicates of cooked noodles at each level of Bambara Groundnut flour were prepared.
E. Proximate Analysis:
The noodle sample was blended prior to analysis. The noodles were analyzed for moisture, ash, fat, protein (N
x 6.25) and crude fibre according to AOAC method (2000). Carbohydrate content was estimated by difference.
Caloric value was measured by calculation. The results were triplicated and reported on dry weight basis.
F. Sensory Evaluation:
The sensory evaluations of the noodles are conducted by 30 respondents. The sensory evaluation is conducted
using the nine-point hedonic scale. The three different food samples are prepared in identical sample containers,
coded with 3-digit random numbers and each sample was presented with different number. The randomized order
of the sample was presented once at a time to each respondent. Respondents were asked to evaluate the coded
noodle samples for each sensorial parameter including color, aroma, crunchiness, and overall acceptance based on
their degree of liking (1 = like extremely; 2 = like vey much; 3 = like moderately; 4 = like slightly; 5 = neither like
nor dislike; 6 = dislike slightly; 7 =dislike moderately; 8 =dislike very much; 9 =dislike extremely) (Lazaridou et
al., 2007 and Sabanis et al., 2009).
RESULTS AND DISCUSSION
A. Response Surface Methodology (RSM) Analysis:
Table 2: Analysis of variance (ANOVA) on the response variable (Hardness)
646 N.S.A. Abidin et al, 2014
Australian Journal of Basic and Applied Sciences, 8(4) Special 2014, Pages: 643-648
Table 3: The Selected Results for the Optimization Hardness in BG Flour Noodle
From the Table 3, the total number of starting points is 39 and out of which, 39 solutions have been identified
with the optimized desirability of 1.00. The suggested fourth solution is selected and the results are below.
Fig. 3: 3D surface and contour plot of Bambara flour and water on the hardness of noodle after cooked.
Fig: 3, shows the effects of water and Bambara flour on the hardness of noodle after cooked. Form the 3D
response plotted, the hardness of noodle after cooked increased with increasing Bambara flour and water in the
range of 10-20 in gram and water of 46-48 in gram. However, the conversion rates were reduced for a further
increase in Bambara flour and water after reach the optimum value of 20g in Bambara flour and 48g in water.
Meanwhile, in contour plot, it shows that when the optimum Bambara flour is 20g and water is 48g, optimum
hardness observed is 92.2414. The range color in the above figure indicates the high and low value; blue color as
the lowest value and orange color as the highest value.
B. Validation Analysis:
Table 4: Comparison of experimental and predicted of optimum response
Subsequent experiments were carried out to validate the predicted optimal process values derives from RSM
design. These process parameters such as water and Bambara flour were set to optimal condition with 48g of water
and 20g of Bambara flour. All experiments were performed in triplicates. Under these operating conditions, the
model predicted 92.241 g of hardness as compared to experimental values 93g to 95g of hardness. The percentage
of error between experimental and predicted values fell below 5%. These shows that it is possible to achieve the
predicted response because percent error that fell within 5% indicated that the process of optimization by CCD
was capable and reliable to optimize the process (Ayla, 2009).
647 N.S.A. Abidin et al, 2014
Australian Journal of Basic and Applied Sciences, 8(4) Special 2014, Pages: 643-648
C. Proximate Composition Analysis of BG Flour Instant Noodle:
Table 5: The Chemical Composition of Control Noodle and Optimized BG Flour Noodle
From the above data, the moisture content of control noodle is higher compared to Bambara noodle. The
lowered moisture content in Bambara noodle might be due to water holding capacity of fibers and polysaccharides
in Bambara flour during the dough formation. The lower moisture content is a desirable phenomenon, as it will
enhance the keeping quality of the noodle since water for activity is low.
Besides that, there is increasing of ash content (3.1%) in the noodle once Bambara flour is added into it.
Suryaningrum et al., (2003) reported that when there was an increased on ash content, there was also as well an
increase of sulfate content. This explains that in Bambara noodle, there is a relatively high value of inorganic
material such as minerals compared to control noodle which also due to high-protein of Bambara flours. The high
protein content of the noodles sample relative to control could be attributed to the supplementation effect.
It has been shown that when legume proteins supplement those of cereals, a protein quality equal to or better
than those of animal origin could be obtained (Mensah et al., 2003).
A small increase of fiber in Bambara noodle been traced. This is related to the outer layer of the seed coat,
which is rich in fiber, being removed during the flour refinement. Besides, form the Table 4.4, there is a higher
carbohydrate in control noodle (81.7%) compared to Bambara noodle (78.5%). This is because legumes store less
carbohydrate than cereals as source of energy. It would make the Bambara noodle more desirable as weight
management diet alternative. Finally, there is an increasing value in calories of Bambara noodle (398kcal/100g)
compared to control (392kcal/100g). The higher energy for Bambara groundnut than for control sample was
because legumes store more energy in form of fat than cereals.
D. Textural properties of BG Flour Noodles:
Table 6: Data Texture Profile Analysis (TPA) of Control Noodle and Optimized Bambara Noodle
Hardness is a measure of the firmness of the noodles at the maximum peak of the first compression. From the
result, the hardness value in Bambara noodle is higher compared to the control noodle indicates that the Bambara
noodle is the hardest. The harder the noodles, the stronger protein network in it (Park et al., 2003, Huang and
Morrison, 1988). There was significantly increased (p<0.05) of the noodle after modified with the addition of
Bambara flour. In Bambara noodle, the springiness shows significant different (P<0.005) to control noodle. The
springiness in Bambara noodle is more elastic to control noodle, which means, the Bambara noodle easy to bounce
back to its original position. Gumminess is the energy required to disintegrate a semisolid food to a state ready for
swallowing and is a combination of hardness and cohesiveness (Whistler et al., 1997). The gumminess in
Bambara noodle is pastier than control noodle as there was significant difference between them.
Chewiness is a combination of hardness, cohesiveness, and elasticity. In this study, Bambara noodle is
tougher than control noodle due to the significant existence between the control noodles. The Bambara noodles
need to chew harder compared to control noodle.
648 N.S.A. Abidin et al, 2014
Australian Journal of Basic and Applied Sciences, 8(4) Special 2014, Pages: 643-648
E. Sensory Evaluation Analysis:
Fig. 4: The sensory analysis on the average scores of three different types of noodle in radar chart.
Sensory evaluation indicated that the noodle supplemented with BG flour was acceptable (Figure 4).
of BG flour did not influence the colour of Bg flour noodle (slightly bright). An increased in crunchiness, taste
overall acceptance was noted on the noodle supplemented with BG flour.
Conclusion:
Supplementation of bambara groundnut flour to wheat flour was found to increase the chemical
especially in crude fibre and protein although there was a slightly decreased in moisture. The noodles were
considered acceptable by the sensory panel. Thus, bambara groundnut flour can be added in noodle formulas as
develop high fibre noodle and in order to increase the daily fibre intake.
ACKNOWLEDGMENT
This research has been supported by a Seed Money Grant Scheme (9014-00016)
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