Physio-chemical and sensory analysis of noodles fortified with cowpea and pomegranate peel powder

Abstract

Noodles gain popularity due to its low glycemic index (GI) and ready to eat convenience. Effects of fortification on noodles with the combination of dehulled cowpea flour and pomegranate peel powder were studied. Nutritional, cooking and sensory qualities of noodles were analyzed. The fortification of whole wheat flour noodles was done by the combinations of cowpea flour and pomegranate peel powder (5% and 10%) and (5% and 7%) respectively. The results showed that, increase in whole wheat flour proportion increases cooking loss. The resultant product is found to be highly nutritious because of its fibers, phenolic compounds, antioxidants and proteins. Sensory and cooking quality results showed that, noodles containing 10% dehulled cowpea flour and 7% pomegranate peel powder was more acceptable.