3rd Africa Rice Congress Theme 3: Rice processing and marketing Mini symposium: Adding value to Africa’s rice: rice-derived products Author: Awudi

1. PHYSICOCHEMICAL, SENSORY
AND COOKING QUALITIES OF
NOODLES PRODUCED FROM FIVE
GHANAIAN RICE VARIETIES
Presenter
DORIS AWUDI

2. INTRODUCTION
 In Ghana, rice is the second most important cereal
after maize which is cultivated in all the regions of
the country.
 Though local rice production has been increasing,
inefficient post-harvest practices have not allowed
local producers to take advantage for the
increased demand for rice.
 Typically, a sizable proportion of locally produced
rice in Ghana has a high percentage of broken
grains.

3. INTRODUCTION (contd)
 Therefore exploring other use of broken local rice grains
will lead to;
 diversification in rice utilization which will significantly
increase the livelihoods of rice actors in the industry.
 development of new rice-based products would add
value to rice through extension of shelf life and satisfy
the drive and demand for convenience foods.
 reduction in both post-harvest losses and importation
of noodle products

4. MATERIALS AND METHODS
 Source of sample
 Rice varieties from farmers located in Ashaiman, Afife
and Kpong on rice irrigation projects through the
facilitation of the Ghana Rice Inter-Professional Body
(GRIB)
 Five (5) varieties used :
•
•
•
•
•
Marshall
Ex-Hohoe
Jasmine 85
Jet 3
Viwonor

5. Production of Noodle Samples
Composite flour of
rice and wheat
Egg, Salt, Xanthan
gum, Water
Mixing of ingredients
Resting of dough (20 min)
Extrusion of dough
Cutting into stands
Drying of strands
Raw noodle
Fig 1: Process flow for noodle production

6. Table 1: Flour and other ingredient combinations
for noodle formulation
Variety
Flour composition
Other ingredients
Rice flour
(%)
Wheat
flour (%)
Egg
(g)
Salt (g)
Xanthan
gum (g)
Water (ml)
Marshall
60
40
15
2
2
38
Ex-Hohoe
60
40
15
2
2
38
Jasmine
85
60
40
15
2
2
38
Jet 3
60
40
15
2
2
38
Viwonor
70
30
15
2
2
38

7. Preliminary formulations
50:50
60:40
100:0
100:0
60:40
Values in red represent % rice flour and values in black
represent % wheat flour used

8. Methods for determining cooking
quality, chemical and sensory properties
1) Cooking qualities
 Optimum cooking time - (Li et al., 2011)
 Weight increase - (Li et al., 2011)
 Cooking loss - (Jayaena et al., 2010)
2) Proximate composition- (AOAC, 2000)
 moisture, protein, ash, fat, fibre,
 carbohydrate, energy calculation
3) Sensory properties – colour, smoothness, taste, aroma, mouth feel,
firmness, elasticity, stickiness of both cooked and uncooked noodle
samples
 Descriptive test – 9 trained panelists with score sheets
 Acceptability test – 37 untrained panelists using 7-point hedonic
scale

9. RESULTS
1. Table 2: Cooking qualities of rice noodles
Variety
a, b, c ,d, e.
8±0.00
3.40±0.11 a
6.35±0.66 b
100
8±0.00
3.40±0.12 a
6.35±0.66 b
9±0.00
3.41±0.12 a
6.35±0.66 b
100
8±0.00
3.34±0.24 a
7.04±0.07 b
9±0.00
3.34±0.24 a
7.04±0.07 b
100
8±0.00
3.34±0.24 a
7.04±0.07 b
9±0.00
3.34±0.24 a
7.04±0.07 b
100
7±0.00
3.33±0.17 a
6.86±0.10 b
150
Viwonor
6.35±0.66 b
150
Jet 3
3.39±0.12 a
150
Jasmine 85
Cooking loss
(%)
150
Ex-Hohoe
Weight
increase (g)
100
Optimum
cooking time
(min)
7±0.00
150
Marshall
Particle size
(µm)
8±0.00
3.33±0.17 a
6.86±0.10 b
Varieties with the same superscript in a column are not significantly different at p≤0.05

10. 2. Table 3: Proximate composition of rice noodles
Variety
Moisture
Fat
Fibre
Ash
Carbohy
Energy
(g/100g)
(g/100g)
(g/100g)
(g/100g)
(g/100g)
drate
(Kcal/10
(g/100g)
Marshall
Protein
0g)
7.37±
11.84±
1.34±
0.73±
2.28±
76.45±
365.20±
0.08 a
0.02b
0.08 c
0.14 d
0.00e
0.16 a
1.30 b
Ex-
9.70±
11.76±
1.72±
0.04±
2.67±
74.12±
358.97±
Hohoe
0.10 b
0.01b
0.05 b
0.01 c
0.01d
0.10 b
0.79 c
Jasmine
7.04±
11.70±
1.46±
0.55±
2.40±
76.86±
367.35±
85
0.00 c
0.25b
0.06 c
0.36 d
0.02c
0.04 a, d
1.65 b
Jet 3
7.81±
10.99±
1.44±
0.09±
3.09±
76.59±
363.27±
0.05 d
0.21a
0.00 c
0.56b, c
0.01b
0.32 a, d
0.48 b
5.06±
10.99±
3.17±
0.09±
3.08±
77.31±
381.72±
0.05 e
0.21a
0.08 a
0.56b, c
0.01b
0.26 c
0.56 d
Viwonor
a, b, c ,d, e.
p≤0.05
Varieties with the same superscript in a column are not significantly different at

11. 3. Sensory evaluation of uncooked rice noodles
Colour
10
9
8
7
6
5
4
3
Marshall
2
Ex-hohoe
1
Jasmine 85
0
Jet 3
Viwonor
Control
Aroma
Smoothness
Fig 2: Intensity rating of sensory attributes of uncooked rice noodles by trained panelists

12. 3. Sensory evaluation of cooked rice noodles
Colour
9
8
Elasticity
7
6
Smoothness
5
4
3
marshall
2
Ex-hohoe
1
Stickiness
Aroma
0
Jasmine 85
Jet 3
viwonor
control
Firmness
Taste
Mouthfeel
Fig 8: Intensity rating of sensory attributes of cooked rice noodles by trained
panelists

13. 3. Table 4: Sensory characteristics of rice noodles- consumer
preference test
Variety
Colour
Smoothness
Taste
Aroma
Mouth-feel
Overall
acceptability
Marshall
2.38±0.92 a
4.16±0.76 b
2.51±0.80 c
2.97±0.9
2.68±0.63 d
2.76±1.07 a
3.41±0.73 c
3.08±0.80 a
2.92±0.72 d
2.78±1.16 a
2.92±0.98 d
2.03±0.76 b
3.03±1.04 d, c
4.78±0.75 c
0a
Ex-hohoe
2.24±0.90 a
4.22±0.79 b
2.54±0.80 c
3.14±0.9
2a
Jasmine 85 2.19±0.97 a
4.30±0.70 b
2.49±0.99 c
3.03±0.9
3a
Jet 3
2.22±0.67 a
4.16±0.76 b
3.41±0.86 b
3.24±0.9
0a
Viwonor
5.08±1.28 b
a, b, c. d: Rice
3.73±0.73 c
2.65±0.72 c
3.97±0.8
0b
noodles with the same superscript in a column are not significantly different at
p≤0.05 Scale: 1-like extremely, 2-like slightly, 3-like, 4-neither like nor dislike, 5-dislike, 6dislike slightly, 7-dislike extremely

14. CONCLUSIONS
 Noodles developed from the composite flours of rice and wheat were
acceptable by panellists even though an imported commercial noodle
(used as control) was rated higher with reference to key desirable
sensory attributes like elasticity, smoothness and stickiness
 Though noodle formulated with Viwonor used the least amount of
wheat flour which will have been the most preferred for commercial
use, unfortunately some of the panellists were put off with the
brown/red colour of the products.
 The cooking qualities including percent cooking loss, optimum
cooking time and weight increase of the rice noodles were
acceptable. Values obtained were within the reference points or limits.
 This study showed the potential for commercial production of noodles
from some rice varieties produced in Ghana.

15. DORIS AWUDI (from Ghana)
Thank You
I AM LOOKING FOR A JOB!