Enrichment of Noodles with Soy Flour and Carrot Powder

ABSTRACTNoodles were produced from four flour blends of whole wheat, wheat-cassava, wheat-cassava-soy flour and wheat-cassava-carrot flour blends respectively. The flours were analyzed for proximate analysis, functional properties and total carotenoid content. The cooking time of all samples was also determined. Results show that there were significant differences (p<0.05) between values obtained for moisture content, protein and total carbohydrates (p<0.05) while values for fat and ash contents of the samples were not significantly different (p>0.05). The functional properties also showed significant differences (p