Studies on the Physico-Chemical Properties and Development of Noodles from Enriched Cassava Flours of Cassava Mosaic Disease (CMD) Resistant Varieties

2017-0

Pages 1-9
Author Ugo ChijiokePhilippa Chinyere OjimelukweDoris Akachukw
Abstract In this study, the physic-chemical properties of twenty- three CMD resistant varieties and their potential for noodle production was investigated. Standard procedures were used to produce high quality cassava flours (HQCF) from the cassava samples . Three varieties that showed good pasting properties were fortified with soybean and used for noodle production. The moisture content of the cassava varieties ranged between 5.17 to 14.02%. The percentage starch was between 63.56 to 85.19%. Percentage sugar ranged between 1.57 to 4.21%. Amylose and amylopectin ranged between 18.91- 20.72% and 79.83-81.24 respectively. Variety 97/2101 had the lowest peak viscosity while 94/0026 had the highest. The trough value was highest for 99/3079 and least for 97/2109. Breakdown viscosity was highest for 97/3200 and least for 95/0505. The final viscosity of 98/0510 was highest while 82/00058 was least. The setback viscosity was highest for 98/0510 but least in 97/2101. The peak time and pasting temperature of the samples differed slightly from each other. The water absorption capacity of the flour from variety 96/0603 was lowest while 97/4779 was the highest. The was no significant (p˃ 0.05) difference between the fortified and unfortified noodles except for variety 96/4767. The moisture and fat content of the fortified noodles were not significantly (p˃ 0.05) different from the unfortified noodles. The ash content of the fortified noodle was higher than the unfortified noodle. The results show that the CMD varieties can be useful industrially for the manufacture of different products.

Focusing on Modern Food Industry

Studies on the Physico-Chemical Properties and Development of Noodles from Enriched Cassava Flours of Cassava Mosaic Disease (CMD) Resistant Varieties