Evaluation of Noodles from Three Different Malted Cereals; Sorghum (Sorghum Bicolor) Maize (Zea Mays) and Millet (Pennisetum Glaucum)

This study was carried out to produce and evaluate noodles from three different malted cereals; sorghum (Sorghum bicolor), maize (Zea mays) and millet (Pennisetum glaucum).The maize, millet and sorghum grains were separately sorted, washed, steeped in water at 29°C for 4 hours, spread on jute bag and malted for 72 h, oven dried at 70°C for 9 h, winnowed, dried and milled into flour with milling machine.Malted maize, millet and sorghum were coded with samples A, B and C respectively and used in noodles production.The noodles produced were evaluated for proximate composition, mineral constituents and physical properties using standard methods.The results were further analyzed statistically using One Way ANOVA (P>0.05)significant level.The results showed considerable variation in the proximate composition of the samples.Protein content ranged from 4.73 ± 0.25% to 12.51 ± 0.62%, while ash content ranged from 1.05 ± 0.01% to 1.58 ± 0.04%.Moisture content varied between 31.04 ± 0.04% and 44.67 ± 0.06%.Similarly, fiber content ranged from 0.75 ± 0.07% to 1.68 ± 0.07%, fat content from 0.96 ± 0.05% to 2.68 ± 0.04%, and carbohydrate content from 47.85 ± 0.30% to 51.60 ± 0.01%.The mineral analysis also revealed considerable variation among the samples.Phosphorus content ranged from 47.33 ± 0.15 to 89.35 ± 0.79 mg/100 g, while calcium content ranged from 158.00 ± 2.83 to 271.00 ± 1.41 mg/100 g.Similarly, iron content varied from 0.51 ± 0.04 to 0.99 ± 0.03 mg/100g.The result showed that maize noodles (sample A) contained highest ash, protein, carbohydrate, appreciable fat and fiber with lowest moisture, highest calcium and phosphorus making it the best nutritionally; while in physical characteristics, sample A had lowest cooking time, low cooking loss and high breaking strength.Hence, nutritious and acceptable noodles can be produced from maize, millet and sorghum.