American Journal of Food and Nutrition
ISSN (Print): 2374-1155 ISSN (Online): 2374-1163 Website: http://www.sciepub.com/journal/ajfn Editor-in-chief: Mihalis Panagiotidis
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American Journal of Food and Nutrition. 2020, 8(2), 37-39
DOI: 10.12691/ajfn-8-2-3
Open AccessArticle

Production and Evaluation of Pasta Using Two Varieties of Cassava Flour Enriched with African Yam Bean

Agbaeze Theresa1, Okoronkwo Christopher1, Oganezi Nuria1 and Iwuagwu Mary2,

1Department of Food Science and Technology, Abia State University, Uturu, Nigeria

2Department of Plant Science and Biotechnology, Abia State University, Uturu, Nigeria

Pub. Date: June 27, 2020

Cite this paper:
Agbaeze Theresa, Okoronkwo Christopher, Oganezi Nuria and Iwuagwu Mary. Production and Evaluation of Pasta Using Two Varieties of Cassava Flour Enriched with African Yam Bean. American Journal of Food and Nutrition. 2020; 8(2):37-39. doi: 10.12691/ajfn-8-2-3

Abstract

Composite flour of two varieties of Cassava (TMS 419 and NR 8082) and African yam bean was used to produce pasta. Cassava was processed into flour using the processing methods: Peeling, washing, grading, dewatering, oven drying, fine milling and sieving. TMS 419 had higher emulsion capacity (15.56%), water absorption capacity (2.59%) and higher swelling index (1.54%) than NR 8082. Wettability and foaming capacity of NR8082 was however higher than that of TMS 419. TMS 419 had higher ash and fibre content than NR 8082. There was no significant difference between the two cassava varieties. NR 8082 contained more starch than 419, pasta produced from the flour were all acceptable to the panelist. Cassava has good potentials and would serve as a substitute to wheat flour in pasta production.

Keywords:
pasta cassava flour African yam bean composite flour

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