Abstract
The functional, chemical and sensory properties of pasta produced from two varieties of cassava NR8082 flours and TMS 419 enriched with African yam bean was studied. The soybean flour was mixed with cassava flour for pasta production in the following ratio for the two varieties: 20:80, 40:60, 50:50 and 0:100.Variety TMS 419 gave a higher water absorption capacity. The emulsion capacity, foam capacity, pH, absorption capacity, swelling index, wettability, percentage carbohydrate, fat and protein of the two cassava flours were significantly (p 0.05) differences in their gelation capacity, bulk density, Percentage ash, fibre, moisture content, and starch yield of the varieties. The amylose content of the flour from NR8082 variety was significantly (p0.05) in the flour from TMS 419 variety. The noodle from the blend of 20:80 ratio of soybean/cassava flour was most acceptable compared to the others. A greater percentage (59-73%) of the flour sample had particle size of < 30µ. The two cassava varieties and blends of cassava and African yam bean flours were found to be good raw materials for pasta production.
OJIMELUKWE, P., , A , , C & Chizuru, D (2018). Production of Pasta from Two Varieties of Cassava Flour Enriched with African Yam Bean. Afribary. Retrieved from https://tracking.afribary.com/works/production-of-pasta-from-two-varieties-of-cassava-flour-enriched-with-african-yam-bean
OJIMELUKWE, PHILIPPA, et. al. "Production of Pasta from Two Varieties of Cassava Flour Enriched with African Yam Bean" Afribary. Afribary, 23 Nov. 2018, https://tracking.afribary.com/works/production-of-pasta-from-two-varieties-of-cassava-flour-enriched-with-african-yam-bean. Accessed 22 Nov. 2024.
OJIMELUKWE, PHILIPPA, Akachukwu , C and Doris; Chizuru . "Production of Pasta from Two Varieties of Cassava Flour Enriched with African Yam Bean". Afribary, Afribary, 23 Nov. 2018. Web. 22 Nov. 2024. < https://tracking.afribary.com/works/production-of-pasta-from-two-varieties-of-cassava-flour-enriched-with-african-yam-bean >.
OJIMELUKWE, PHILIPPA, Akachukwu , C and Doris; Chizuru . "Production of Pasta from Two Varieties of Cassava Flour Enriched with African Yam Bean" Afribary (2018). Accessed November 22, 2024. https://tracking.afribary.com/works/production-of-pasta-from-two-varieties-of-cassava-flour-enriched-with-african-yam-bean