Proximate, Mineral Composition and Sensory Acceptability of Home Made Noodles from Stinging Nettle ( Urtica simensis ) Leaves and Wheat Flour Blends

Abstract

The objective of this study was to assess the effect of blending proportion of dried nettle (Urtica simensis) leaves flour on the proximate composition, mineral contents (Fe, Ca and Zn) and sensory qualities of wheat based noodles. Standard methods were used to analyze the proximate composition and mineral contents of sample noodles. Five point hedonic scales were used for sensory acceptability test of the noodles using 15 panelists with duplicate. Protein, ash, fiber, Ca, Fe and Zn contents of nettle supplemented noodles were significantly (p < 0.05) higher than that of wheat noodles (control). The sensory acceptability test revealed that, nettle supplemented (5-15%) noodles were accepted above the average in all sensory attributes, but the highest acceptability was exhibited in wheat noodles (control). Nutritious and acceptable noodle can be prepared by supplementing wheat with dried nettle (Urtica simensis) leaves flour up to 15%w/w.