Evaluation of the suitability of cassava and sweetpotato flours for pasta production
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 (Faa...
| Autores principales: | , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
African Journals Online
2005
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/96577 |
| _version_ | 1855529306947584000 |
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| author | Baah, F.D. Oduro, I. Ellis, W.O. |
| author_browse | Baah, F.D. Ellis, W.O. Oduro, I. |
| author_facet | Baah, F.D. Oduro, I. Ellis, W.O. |
| author_sort | Baah, F.D. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| 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. |
| format | Journal Article |
| id | CGSpace96577 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2005 |
| publishDateRange | 2005 |
| publishDateSort | 2005 |
| publisher | African Journals Online |
| publisherStr | African Journals Online |
| record_format | dspace |
| spelling | CGSpace965772023-12-08T19:36:04Z Evaluation of the suitability of cassava and sweetpotato flours for pasta production Baah, F.D. Oduro, I. Ellis, W.O. sweet potatoes flours pasta cassava 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. 2005 2018-08-16T13:22:47Z 2018-08-16T13:22:47Z Journal Article https://hdl.handle.net/10568/96577 en Open Access African Journals Online Baah, F.D., Oduro, I. & Ellis, W.O. (2005). Evaluation of the suitability of cassava and sweetpotato flours for pasta production. Journal of Science and Technology, 25(1), 16-24. |
| spellingShingle | sweet potatoes flours pasta cassava Baah, F.D. Oduro, I. Ellis, W.O. Evaluation of the suitability of cassava and sweetpotato flours for pasta production |
| title | Evaluation of the suitability of cassava and sweetpotato flours for pasta production |
| title_full | Evaluation of the suitability of cassava and sweetpotato flours for pasta production |
| title_fullStr | Evaluation of the suitability of cassava and sweetpotato flours for pasta production |
| title_full_unstemmed | Evaluation of the suitability of cassava and sweetpotato flours for pasta production |
| title_short | Evaluation of the suitability of cassava and sweetpotato flours for pasta production |
| title_sort | evaluation of the suitability of cassava and sweetpotato flours for pasta production |
| topic | sweet potatoes flours pasta cassava |
| url | https://hdl.handle.net/10568/96577 |
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