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Characterization of starches from some selected white and yellow cassava roots for dry starch noodle production

dc.contributor.authorAkinde, H.A.
dc.contributor.authorSanni, L.
dc.contributor.authorShittu, T.
dc.contributor.authorAdegunwa, M.
dc.contributor.authorAbass, A.
dc.contributor.authorAwoyale, W.
dc.date.accessioned2023-03-30T10:19:31Z
dc.date.available2023-03-30T10:19:31Z
dc.date.issued2022-07-11
dc.identifier.citationAkinde, H.A., Sanni, L., Shittu, T., Adegunwa, M., Abass, A. & Awoyale, W. (2022). Characterization of starches from some selected white and yellow cassava roots for dry starch noodle production. Journal of Culinary Science & Technology, 1-19.
dc.identifier.issn1542-8052
dc.identifier.urihttps://hdl.handle.net/20.500.12478/8113
dc.description.abstractStarch noodle, originally produced from mung bean starch, is now patronized in many parts of the world. Although cassava is one of the most abundant sources of starch in Nigeria, previous works determining its applicability for noodle production are scarce in literature. This study therefore determined the chemical properties of starches from selected white and yellow cassava for dry starch noodle production. Descriptive attributes and sensory acceptability of the starch noodle produced were also determined using commercial starch noodle as reference sample. Data obtained were subjected to analysis of variance using SPSS (version 21). Chemical properties of cassava starches varied significantly (p < .05). Using clustering and discriminant function analyses, two product clusters were identified with their distinct physical and sensory properties. This study showed that the most acceptable cassava starch noodles were obtained from TMS 01/1206 followed by TMS 01/1368, the least acceptable noodle was obtained from TME 419.
dc.format.extent1-19
dc.language.isoen
dc.subjectCassava
dc.subjectStarch
dc.subjectRoots
dc.subjectProcessing
dc.subjectBy-Products
dc.subjectNoodles
dc.titleCharacterization of starches from some selected white and yellow cassava roots for dry starch noodle production
dc.typeJournal Article
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationFederal University of Agriculture Abeokuta
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationKwara State University
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.coverage.hubHeadquarters and Western Africa Hub
cg.researchthemeSocial Science and Agribusiness
cg.identifier.bibtexciteidAKINDE:2022
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectAgronomy
cg.iitasubjectCassava
cg.iitasubjectFood Security
cg.iitasubjectPost-Harvesting Technology
cg.iitasubjectValue Chains
cg.journalJournal of Culinary Science & Technology
cg.notesPublished online: 11 Jul 2022
cg.accessibilitystatusLimited Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCopyrighted; all rights reserved
cg.targetaudienceScientists
cg.identifier.doihttps://doi.org/10.1080/15428052.2022.2091072
cg.iitaauthor.identifierAdebayo Abass: 0000-0003-1376-3608
cg.futureupdate.descriptionUploading of PDF
cg.futureupdate.requiredYes
cg.futureupdate.duration1 Month


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