Effect of Incorporating Taro (Colocasia esculenta), Rice (Oryza sativa), and Pigeon Pea (Cajanus cajan) Flour Blends on Noodle Properties

Noodles were produced by blending varying proportions (20, 30, 40, 50, and 60% levels) of taro flour with remaining equal proportions of rice and pigeon pea flour, which were evaluated for anti-nutritional, cooking, textural, and sensory properties and possible correlations between various noodles' properties were established using principal component analysis. Anti-nutritional evaluation of noodles revealed a decrease in phytic acid content, as the percentage of taro flour in the noodles increased. Pasting properties of the blends were also measured, which differed significantly (P < 0.05). Taro flour addition produced noodles with decreased gumminess, adhesiveness, b* value, and increased a* value as compared to the control sample (100% wheat flour). Significant correlations among various noodle properties were established using principal component analysis. Texture and color can be adopted as distinguished parameters for analyzing the noodle samples using a principal component analysis loading plot. Noodles containing 50% taro flour, with remaining equal proportions of rice and pigeon pea flour, resulted in the highest scores for color, taste, firmness, and overall acceptability.