Evaluation of Flour and Extruded Noodles from Eight Cassava Mosaic Disease (CMD)-Resistant Varieties

Abstract

Flours processed from eight cassava roots were selected from recently developed Cassava Mosaic Disease resistant varieties (92b/00061, 95/0289, 92/0057, 96/1632, 98/0505, 97/2205, TME419 and 92/0326). They were evaluated for proximate composition, hydrogen cyanide, vitamin A and functional properties. They were also processed into noodles adapting a locally fabricated cold extruder as a single-screw extruder. The extruded cassava noodles were cooked and subjected to sensory analysis. Principal component and cluster analyses of the parameters were adopted using the correlation matrix with the objective of grouping the varieties into functional groups. The proximate composition showed that mean protein value ranged from 1.93% (98/0505) to 2.60% (96/1632) and fat ranged from 0.46% (92/0326 and 95/0289) to 0.95% (96/1632). The principal component analysis showed that PC 1 , PC 2 and PC 3 were key components contributing 90.90% of the variables. Vitamin A determined as carotenoid ranged from 1.94 (92/0057) to 2.40 µg/g (TME419) while hydrogen cyanide concentration ranged from 8.20 (92/0057) to 11.14 mg/kg (96/1632). Noodles made from 95/0289 CMD variety had the least acceptable sensory properties while those made from 98/ 0505 were most generally acceptable. No significant (P≥0.05) differences were noticed in taste, colour and general acceptability of all the samples. The sensory evaluation of noodles made from the eight cassava varieties (colour, taste, flavour, texture and general acceptability) produced two principal components which accounted for 85.80% while the functional properties explained 81.30% of the variations. The key sensory properties with significant eigenvalues based on their loadings (≥0.5) were colour, taste, texture and general acceptability. Compared to raw samples, dried noodles were about 1.98 times, while cooked noodles were up to three times greater in diameter, respectively. The result showed that cassava flour could serve as a good substitute to wheat flour in noodle production and utilisation.

Evaluating the Impacts of Selected Packaging Materials on the Quality Attributes of Cassava Flour (cvs. TME 419 and UMUCASS 36)

“…Highest carbohydrate (CHO) content was observed in flour packed in paper bag for both cultivars (83.9 ± 0.14 for “TME 419ˮ and 86.4 ± 0.14% for “UMUCASS 36ˮ) at 23°C and 60% RH storage condition. The percentage CHO contents were within the range (84.1 ± 0.06% to 85.4 ± 0.07%) reported for cassava flour cultivars (92b/00061, 95/0289, 92/0057, 96/1632, 98/0505, 97/2205, TME 419, and 92/0326) by Nwabueze and Anoruoh (). A slight increase in dry matter content was observed for “UMUCASS 36,ˮ while “TME 419ˮ was unchanged at the end of the 12 wk storage period in all the packaging materials.…”

“…High quality cassava flour (HQCF) is a potential product for composite flour in baking of bread. Studies have shown that cassava flour is a good substitute for wheat flour in food processing (Nwabueze and Anoruoh ). This is attributed to its high energy value, gluten free nature, low cost of production and availability (Gyedu‐Akoto and Laryea ).…”

Influence of Whey Protein Addition and Feed Moisture Content on Chosen Physicochemical Properties of Directly Expanded Corn Extrudates

“…Contrary to regular food products, basic ingredients in extruded food may be derived from various sources, which can be combined to contain all necessary micronutrients, flavours and colours. (Nwabueze and Anoruouh 2009). Snack foods are one of the fastest-growing branches of food industry.…”

Postharvest Handling and Storage of Fresh Cassava Root and Products: a Review

“…Cassava root produces excellent flour quality and therefore has been promoted as composite flour for use in the food industries (Shittu et al 2008;Nwabueze and Anoruoh 2009). Cassava flour is highly recommended in the diet of celiac patients with strict adherence to gluten-free food products (Briani et al 2008;Niewinski 2008).…”