Quality Assessment and Evaluation of Amino Acid Profile of Black Wheat Supplemented Noodles

Functional foods are a topic of ongoing industrial use and research. Black colored wheat among the colored wheat grains is being prioritized more in research since it is a source of neutraceutical chemicals such as anthocyanins and rich in essential amino acid content having the potential to offer extra health advantages over those that standard wheat cultivars typically offer. The present study aimed to evaluate the amino acid profile and effect of processing on loss of amino acids in black wheat supplemented noodles.

During this investigation the noodles were prepared by replacing Netravati wheat flour with black wheat flour in 10 to 100 per cent proportion. On the basis of sensory evaluation the sample BN₆ (noodles containing 60% black wheat flour and 40% whole Netravati wheat flour) was further utilized for analysis of amino acid profile in comparison with control sample. HPLC was used for the quantification of amino acids in flours and noodles prepared by cold extrusion .

Black wheat flour and Black wheat supplemented noodles samples had higher all the essential amino acid content and % EAA score than standards indicating completeness of protein. Minimum losses in amino acid content were observed in black wheat supplemented noodles. The sample BN₆ as selected on the basis of sensory evaluation having 60 per cent incorporated black wheat flour contained highest concentration of Leucine (3.01 g/100 g) followed by Lysine (2.21 g/100 g) and Isoleucine (1.59 g/100 g) of noodles and Threonine (1.52 g/100 g) and Valine (1.46 g/100 g) in notable concentration.