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    Evaluation of the suitability of cassava and sweetpotato flours for pasta production

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    Date
    2005
    Author
    Baah, F.D.
    Oduro, I.
    Ellis, W.O.
    Type
    Journal Article
    Target Audience
    Scientists
    Metadata
    Show full item record
    Abstract/Description
    The study was carried out to establish the proportions of cassava and sweetpotato flours that would produce good quality pasta, in composite with wheat flour. Up to 50% sweetpotato and cassava flour substitutions were made. Two varieties each of cassava (Abasafitaa and Afisiafi) and sweetpotato (Faara and Sauti) were used. The following parameters were investigated on the flours: starch yield, moisture, ash, fibre, protein, amylose content, water binding capacity, swelling power, solubility, viscosity and pH. Sensory evaluation was conducted to assess the preference of the pasta products. The results showed that water binding capacity, solubility and swelling power affect the overall quality of pasta. Pasta made from sweetpotato composite flour was too brittle and crumbled easily when pressed between the fingers. Pasta made from 50% cassava (Abasafita)/50% hard wheat performed better and showed no significant difference from that made from 100% hard wheat flour.
    https://dx.doi.org/10.4314/just.v25i1.32928
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/4103
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.4314/just.v25i1.32928
    IITA Subjects
    Cassava; Plant Production
    Agrovoc Terms
    Sweet Potatoes; Flours; Pasta; Cassava
    Regions
    Africa; West Africa
    Countries
    Ghana
    Journals
    Journal of Science and Technology
    Collections
    • Journal and Journal Articles4835
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