Development of a Cassava (Manihot esculenta) Starch Flour based Noodle
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Date
2013
Journal Title
Journal ISSN
Volume Title
Publisher
Uva Wellassa University of Sri Lanka
Abstract
Wheat flour is used as the major gluten source for manufacturing of noodles. But, it is quite
expensive and contains less nutritional value. It is important to reduce the dependency on
imported wheat flour as a food raw material. Therefore, Sri Lankan food industry must focus on
substitution of wheat flour with locally available food raw materials for commercial food
manufacturing. Cassava (Manihotesculenta) is locally available root crop which gives higher
yield during the period of harvesting. Cassava flour can be proposed as a substitute for wheat
flour due to closely similar nutritional composition of cassava flour and wheat flour, relatively
easy cultivation and high productivity of cassava which results lower price for cassava. This
research is an attempt to develop a cassava starch flour based noodles while addressing the
specific objectives of determination of the best ration of cassava flour to wheat flour to obtain preferred organoleptic characteristics of the final product, to determine the most suitable time period to steam the selected sample and to determine the chemical composition and to determine the shelf life of the products. Methodology
The research was designed in three experiments in each according to complete randomized
design. In the first experiment, the cassava flour based noodles product was developed after
determination of the best ration of cassava and wheat flour from the five different treatments
tested. Treatments were prepared incorporating cassava flour in levels 60% (A), 50% (B), 40%
(C), 30% (D) and 20% (E) with wheat flour. The best ratio was determined by a sensory
evaluation. The organoleptic properties of flavor, odor, texture, color and overall acceptability
were evaluated in each treatment based on a five point hedonic scale.
In the second experiment, the selected sample was dipped in 100 C boiling water for 1, 2, 3, 4
and 5min to determine the best time period to steam the selected noodles product using a
sensory evaluation by thirty semi-trained panelists based on a five point hedonic scale. Same
sensory properties were evaluated as in the first experiment. Then, the sensory properties of the
selected noodle were compared with control sample prepared only using wheat flour.
In the third experiment, nutrient composition, microbial quality and shelf life analysis were
done in the cassava flour based noodles developed according to the findings of the above
experiments. Moisture, crude protein, crude fat, crude fiber, total carbohydrate and total ash
contents were determined in proximate analysis and gruel content was measured to analyze the
chemical composition of the final product. Total plate count was calculated and shelf life
analysis was done.
Results and Discussion
Analyzed statistical data of the first experiment revealed that Treatment D (incorporated with
30% cassava flour (D) occupies the outermost boundary for all the sensory attributes tested
other than odor (Figure 1). There were significant differences (P<0.05) in the sensory attributes.
Best selected noodle (30% cassava flour) has the higher preference than control in all the
attributes other than texture
Description
Keywords
Agriculture, Export Agriculture, Food Science, Food Technology, Crop Production