Quality evaluation of noodles produced from wheat (triticum spp) and almond seed flour blends

In this study, the qualify evaluation of noodles produced from wheat and almond seed composite flour was studied. A preliminary carried out to ascertain optimum acceptable level in noodle processing using 0-50%w/w, samples were subjected sensory most chosen. Hence, main varied within 5, 10, 15 20% w/w inclusion giving rise four samples. Functional properties, anti-nutrient content, proximate composition, essential amino acid profile, selected mineral textural cooking analyses done standard methods. The bulk densities blend ranged 0.801 0.884 g/ml, WAC, 2.20g/g 3.60g/g swelling index 6.27 2.27 as proportion increased 0-20 %. values phytate, oxalate, tannin range 0.12 0.75g/100g, 0.03 0.92g/100g 0.08 1.23g/100g respectively. An increase (9.99 % - 14.55 %) protein content observed blends with addition flour, there significant difference (P<0.05) mean Lysine value 3.44 5.09%, Valine 3.71 5.01% leucine 7.06 7.24% increases 0 blends. Potassium (412.40 mg/100g), magnesium (167.00mg/100g) calcium (66.55mg/100g) predominant minerals formulated while Iron sodium found low concentration. B1, B2 , B3 ,B6 B9, C, D E 1.95 2.12mg/100g, 0.45 1.12 mg/100g, 0.72 0.68mg/100g, 1.25 12.09 22.02mg/100g, 19.55 22.12 0.21 2.12 mg/100g respectively used preparation. results for length, porosity apparent density weight sample (control) 3.34cm, 0.52mm, 0.87 1.94 g corresponding 95% 5% 3.25cm, 0.50mm, 0.89 1.93g . Cooking time lose on percent rehydration reduced quantity Blend formulation 80:20 W : mostly acceptable. This study therefore has presented a way increasing consumption utilization high nutritional yet are underutilized food security, providing more affordable local available sources further converts waste wealth.