Effect Of Okara And Detarium Microcarpum Incorporation On The Quality Of ‘Talia’ Produced From Wheat And Sorghum Flour Blends

ABSTRACT

The effect of Okara and Detarium microcarpum seed flours on the quality of talia noddles

produced from wheat and sorghum flour composites was investigated. Composites of wheat

semolina/sorghum flour blended in ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 were

prepared and evaluated for water absorption capacity, soluble solids and swelling capacity. Cold

extruded talia produced from each flour composites dough was evaluated for cooking time,

cooking losses and total organic matter. The 100:0, 90:10, 80:20 and 70:30 wheat

semolina/sorghum flour composites were selected and blended with different levels (0-20) % of

Okara and Detarium microcarpum flours, evaluated for physico-chemical properties and talia

produced from the flour blends were evaluated for cooking test and sensory qualities. Four best

talia products were selected, stored for six months (30 ± 2oC, 85±5% RH) and evaluated for pH,

moisture content, TBA number and mould count. Presence of sorghum in the composite flour

increased the water absorption capacity from 7.33% to 12.33%, decreased swelling capacity

from 52.0% to 45.4%, while talia made from the composites showed increased cooking loss

(0.14% to 0.82%), total organic matter (1.26 to 2.84) and reduced radial expansion (3.0 to 2.0)

relative to the control. Sorghum addition at 30% level was acceptable for talia production based

on low water absorption capacity and high swelling capacity. Okara addition increased the

protein content (from 10.21% to 13.63%) of the composites and talia. Blends with 10% okara

showed low water absorption capacity (12.75%), low cooking losses (0.73%) and high scores in

all the sensory attributes except in appearance but differed significantly (p < 0.05) from the

control (100% wheat). Detarium microcarpum addition increased the crude fibre (from 1.69% to

3.76%) content of the talia. There was no significant (p > 0.05) difference among samples at 5%

levels of Deterium microcaprum incorporation relative to the control in all the sensory attributes

except in appearance. Low water absorption capacity, cooking loss, and optimal total organic

matter (2.01) were observed in the samples at 5% level of Detarium microcarpum incorporation.

Okara and Detarium microcarpum addition into talia increased the total dietary fibre contents

(from 8.61±0.02% to 9.97±0.01%). The total dietary fibre and mineral contents of samples

differed significantly (p < 0.05) with the control. Moisture contents and TBA number did not

differ (p>0.05) among stored samples but pH and mould count differed (p < 0.05) relative to the

control. Low values of TBA (0.6 to 3.17 mg malonaldehyde/kg sample), mould count (0 to 1.4 x

102 cfu/100g) and moisture contents (10.5% to 14.5%) were recorded during storage.