Nutritional Composition, Browning Index, Color Dynamics, And Cooking Quality Of Noodles From Wheat-Unripe Plantain Flour Blends

Aim: Noodle production in sub-Saharan Africa is determined by the ultra-refined and imported wheat flour. This significantly contributes to foreign exchange expenditure and dietary imbalance. Study Design: This study evaluated the nutritional composition, mineral and vitamin profiles and cooking quality of noodles formulated from composite blends of wheat and unripe plantain (Musa paradisiaca L.). The ratios used were 80:20 (A), 60:40 (B), and 70:30 (C) against a 100% wheat flour control. Methodology: Proximate, mineral and vitamin analyses were conducted using AOAC methods, while cooking yield and cooking loss were determined gravimetrically. Results: The results showed that plantain addition significantly (p<0.05) increased crude fiber (up to 7.44 g/100g), protein (up to 13.95 g/100g), ash (up to 3.34 g/100g) and all the analyzed minerals and B-vitamins relative to the control. Moisture and carbohydrate were the highest in the control (7.89 g/100g and 79.55 g/100g, respectively). Cooking yield was highest in the control (285.55%), while cooking loss was lowest (3.63%). This indicated slight quality trade-offs at higher substitution levels. The 60:40 blend demonstrated the most favorable overall nutritional profile. Conclusion: Findings suggest that unripe plantain flour is a viable, nutritionally superior partial substitute for wheat in noodles production. This is important for food security and metabolic disease management and agro-industrial value chain development in Nigeria.