Characterization of Flour of Some Rice Varieties in Nigeria and Noodles Manufactured from their Corn Blends
The physico-chemical properties of Thai Jasmine rice (ThR), Federal Agriculture Research Oryza (FARO) 44 or F44 and FARO 46 or F46 flours and the quality attributes of noodles prepared using their blends with yellow corn (C) were studied. There was significant difference in the amylose content (AC) and solubility (S) of ThR, F44, and F46; but no significant difference in the crude protein content of F44 and F46, fat content of the three rice varieties, and swelling power and volume of ThR and F44 flours. There was significant difference in the stickiness of C:ThR, C:F44, and C:F46 blended flour noodles; but no significant difference in the appearance of C:ThR and C:F44, flavour of C:ThR and C:F46, hardness of C:F44 and C:F46, and overall acceptability of C:F44 and C:F46 noodles. The amylose, crude protein, and fat contents of the flours were strongly and positively correlated with the cooking loss of the noodles. The F44 and F46 flours with significantly higher protein contents (p < 0.05) than ThR were found suitable for industrial noodle making when blended with 33% yellow corn flour. Taste panelists liked the flavour and hardness of C:ThR, C:F46 and C:F44 noodles.