Indexing
All Issues
Submission
Author Guidelines
Reviewers
Editorial Members
Publication Fee
Vol.3 , No. 1, Publication Date: Mar. 1, 2016, Page: 22-28
 Resistant Varieties and Their Potentials for the Manufacture of Noodles&description=The physicochemical properties of twenty Cassava Mosaic Disease resistant varieties and their potentials for the manufacture of noodles were investigated. The cassava varieties were processed into High Quality Cassava (HQCF) and two varieties with good noodle qualities were selected and fortified with soybean. The moisture, starch, sugar, amylose and amylopectin content differed slightly for different varieties. The peak viscosity was in the range of 165.25-453.33 for all the varieties. The trough period was in the range of 32-156 for the varieties. Variety 4(2) 1425 had the highest solubility while 95/0166 was least soluble. TME419 had the highest swelling power while 96/109A had the least. TME419 had the highest dispersibility of 75.10% while 99/6012 had the least (60.95%). Water absorption capacity was highest in 92B/00068 and least in TME419. Varieties M98/0068 and 94/0026 showed the best qualities for noodle preparation. There was no significant (p > 0.05) difference between the moisture content of the fortified noodles from the two varieties and their control (indomie). However, the protein, ash, fat, pH, and colour of the noodles differed significantly (p < 0.05) from the control. Sensory evaluation of the fortified noodles from the two varieties showed they were acceptable. However, they differed significantly in terms of taste, colour, texture and general acceptability. The physico-chemical properties of the high quality flours from the cassava mosaic disease resistant varieties has revealed that they can be very useful as food and also industrially for the production of noodles. Potentials of twenty Cassava Mosaic Disease resistant varieties for the manufacture of noodles were investigated in this research. The cassava varieties were processed into High Quality Cassava Flour (HQCF) and the physicochemical and rheological properties of the flours were determined. From the basic data, two cassava varieties were identified and used to formulate noodles. The quality characteristics of formulated noodles were compared with that of a commercial sample (Indomie noodles). The moisture, starch, sugar, amylose and amylopectin content of the cassava flours differed slightly for different varieties. The peak viscosity was in the range of 165.25-453.33 for all the varieties. The trough period was in the range of 32-156 for the varieties. Variety 4(2) 1425 had the highest solubility while 95/0166 was least soluble. TME419 had the highest swelling power while 96/109A had the least. TME419 had the highest dispersibility of 75.10% while 99/6012 had the least (60.95%). Water absorption capacity was highest in 92B/00068 and least in TME419. Varieties M98/0068 and 94/0026 showed the best qualities for noodle preparation. The protein, ash, fat, pH, and colour of the noodles differed significantly (p < 0.05) from the control. Sensory evaluation of the fortified noodles from the two varieties showed they were acceptable. However, they differed significantly (p < 0.05) from the unfortified noodles in terms of taste, colour, texture and general acceptability.&picture=http://www.aascit.org/aascit/decorators/img/journal/903.jpg)
| [1] | Ugo Chijioke, Department of Food Science and Technology, Michael Okpara University of Technology, Umudike, Abia State, Nigeria. |
| [2] | Philippa Chinyere Ojimelukwe, Department of Food Science and Technology, Michael Okpara University of Technology, Umudike, Abia State, Nigeria. |
| [3] | Doris Akachukwu, Department of Biochemistry, Michael Okpara University of Technology, Umudike, Abia State, Nigeria. |
The physicochemical properties of twenty Cassava Mosaic Disease resistant varieties and their potentials for the manufacture of noodles were investigated. The cassava varieties were processed into High Quality Cassava (HQCF) and two varieties with good noodle qualities were selected and fortified with soybean. The moisture, starch, sugar, amylose and amylopectin content differed slightly for different varieties. The peak viscosity was in the range of 165.25-453.33 for all the varieties. The trough period was in the range of 32-156 for the varieties. Variety 4(2) 1425 had the highest solubility while 95/0166 was least soluble. TME419 had the highest swelling power while 96/109A had the least. TME419 had the highest dispersibility of 75.10% while 99/6012 had the least (60.95%). Water absorption capacity was highest in 92B/00068 and least in TME419. Varieties M98/0068 and 94/0026 showed the best qualities for noodle preparation. There was no significant (p > 0.05) difference between the moisture content of the fortified noodles from the two varieties and their control (indomie). However, the protein, ash, fat, pH, and colour of the noodles differed significantly (p < 0.05) from the control. Sensory evaluation of the fortified noodles from the two varieties showed they were acceptable. However, they differed significantly in terms of taste, colour, texture and general acceptability. The physico-chemical properties of the high quality flours from the cassava mosaic disease resistant varieties has revealed that they can be very useful as food and also industrially for the production of noodles. Potentials of twenty Cassava Mosaic Disease resistant varieties for the manufacture of noodles were investigated in this research. The cassava varieties were processed into High Quality Cassava Flour (HQCF) and the physicochemical and rheological properties of the flours were determined. From the basic data, two cassava varieties were identified and used to formulate noodles. The quality characteristics of formulated noodles were compared with that of a commercial sample (Indomie noodles). The moisture, starch, sugar, amylose and amylopectin content of the cassava flours differed slightly for different varieties. The peak viscosity was in the range of 165.25-453.33 for all the varieties. The trough period was in the range of 32-156 for the varieties. Variety 4(2) 1425 had the highest solubility while 95/0166 was least soluble. TME419 had the highest swelling power while 96/109A had the least. TME419 had the highest dispersibility of 75.10% while 99/6012 had the least (60.95%). Water absorption capacity was highest in 92B/00068 and least in TME419. Varieties M98/0068 and 94/0026 showed the best qualities for noodle preparation. The protein, ash, fat, pH, and colour of the noodles differed significantly (p < 0.05) from the control. Sensory evaluation of the fortified noodles from the two varieties showed they were acceptable. However, they differed significantly (p < 0.05) from the unfortified noodles in terms of taste, colour, texture and general acceptability.
Keywords
Physico-Chemical, Cassava Mosaic Disease, High Quality Cassava Flour, Noodle, Fortified
Reference
| [01] | Ecocrop, 2011. Ecocrop database. FAO, Rome. |
| [02] | FAO, 2013. Food and Agriculture Organization of the United Nations. Statistical Database _ FAOSTAT, http://faostat.fao.org [Accessed 14 July 2013]. |
| [03] | IITA, 2012. An annual report on cassava production. 4-6. |
| [04] | Onwueme I. C., Charles W. B., 1994. Tropical root and tuber crops. Production, perspectives and future prospects. FAO Plant Production and Protection paper. 126, 9-15. |
| [05] | N assar N. M., 2002. Apomixis and cassava. Genet. Mol. Res. 1, 147-152. |
| [06] | Beyene T. M., 2012. Production, Storage and Post-Harvest Utilization System of Cassava: Postharvest Physiology, Handling and Utilization of Cassava. Lambert Acadamic Publishing, Saarbrucken, Germany, 68. |
| [07] | Cassava Master Plan., 2006. A strategic action plan for the development of the Nigeria assava industry. UNIDO. 42-50. |
| [08] | AOAC., 1990. Methods of the Association of Official Analysis Chemists. Official Methods of Analysis (15th edn). Virginia Association of Official Analytical Chemists, USA, 1141. |
| [09] | Juliano B. O., 1971. A simplified assay for milled rice amylose. Cereal Sci. Today 16, 334-340. |
| [10] | Hoover R., Ratnayake W. S., 2002. Starch characteristics of black bean, chick pea, lentil, navy bean and pinto bean cultivars grown in Canada. Food Chem. 78, 489-498. |
| [11] | Adebowale A. A., Sanni L. O., Onitilo M. O., 2008. Chemical composition and pasting properties of tapioca grits from different cassava varieties and roasting methods. Afr. J. Food Sci. 2, 77-82. |
| [12] | Moorthy S. N., Rickard J., Blanshard J. M. V., 1996. Influence of gelatinization characteristics of cassava starch and flour on the textural properties of some food products Chapter 18 in Cassava flour and starch: Progress in research and development. Dufour, O’Brien, Best, Colombia. CIAT Publications No 271. |
| [13] | Sanni L. O., Maziya-Dixon, B., Akanya, J. N., Okoro, C. I., Alaya, Y., Egwuonwu, C. V., Okechukwu, R. U., Ezedinma, C., Akoroda, M., Lemchi, J., Ogbe, F., Okoro, E., Tarawali, G., Mkumbira, M., Patino, M., Ssemakunla, G., Dixon, A., 2005. Standard for cassava products and guidelines for export. International Institute of Tropical Agriculture (IITA). Standard Organization of Nigeria. |
| [14] | Tukomane T., Leerapangnun P., Shobsngob S., Varavinit S., 2007. Preparation and characterization of Annealed- Enzymatically hydrolyzed tapioca starch and the utilization in tableting. Starch/Starke, 59, 33-45. |
| [15] | Novelo-Cen L., Betancur-Ancova D., 2005. Chemical and functional properties of Phaseolus LInutus and Manihot esculenta starch blends. Starch/Starke, 57:431-441. |
| [16] | Shittu T. A., Raji A. O., Sanni A. O., 2007. Effect of baking time and temperature on some physicalo properties of bread loaf. Food Research International, 40(2) 280-290. |
| [17] | Sanni L., Maziya-Dixon B., Onabolu A. O., Arowosafe B. E., Okoruwa A. E., Okechukwu R. U., Dixon A. G. O., Waziri A. D. I., Ilona P., Ezedinma C., Ssemakunla G., Lemchi J., Akoroda M., Ogbe F., Tarawali G., Okoro E., Geteloma C., 2006. Cassava recipes for household food security. International Institute of Tropical Agric ulture (IITA) Integrated Cassava Project, Ibadan, Nigeria. |
| [18] | Sanni S. A., Adebowale A. R. A., Olayiwola I. O., Maziya-Dixon B., 2008. Chemical composition and pasting properties of iron fortified maize flour. J. Food, Agric. Environ., 6, 172-175. |
| [19] | Adebowale A. R. A., Sanni S. A., Oladapo F. O., 2008b. Chemical, functional and sensory properties of instant yam-breadfruit flour. Niger. Food J., 26, 2-12. |
| [20] | Baafi O., Safo-Kantanka O., 2008. Agronomy and processing attributes of some cassava (Manihot esculenta, Crantz) genotypes as affected by location and age at harvest in Ghana. Int. J. Agric. Res., 3, 211-218. |
| [21] | Kulkarni, K. D., D. N. Kulkarni and U. M. Ingle, 1991. Sorghum Malted and soya bean weaning food formulations: Preparation, functional properties and nutritive value. Food Nutr. Bull., 13: 322-327. |
| [22] | Piyachomkwan K., Klanrong S., Chinsamran K., Laohaphattanalert K., Oates C., 2004. Development of a standard protocol for the processing of high quality sweetpotato starch for noodle making. In Fuglie K and Hermann M (Eds). Sweetpotato post-harvest research and development in China Proceedings of an International workshop held in Chengdu, Sichuan, PR China, CIP, 140-165. |
| [23] | Jayasena D. D., Jung S., Kim H. J., Bae Y. S., Yong H. I., Lee J. H., Kim J. G., Jo CR., 2013. Comparison of quality traits of meat from Korean native chickens and broiler used in two different traditional Korean cuisines. Asian Australas J Anim Sci.; 26, 1038–1046. |
| [24] | Olufunmilola O. O Ogugua C. A., Maziya-Dixon B., Ochuko L. E and. Elemo G. N 2014. Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends. Food Sci Nutr 2 (2) 132-138. |
| [25] | Iwe MO, Okereke G. O and Agiriga A. N. 2014. Production and Evaluation of Bread Made from Modified Cassava Starch and Wheat Flour Blends. Agrotechnology 4:133-136. |
