International Journal of Food Research
ISSN: 2056-9734
Vol. 8(1), pp. 1-10, March 2021
doi.org/10.33500/ijfr.2021.08.001



Quality attributes of pro-vitamin A cassava-African yam bean noodles using response surface methodology

Ajibola, Ghaniyah O.* and Olapade, Abiodun A.

Department of Food Technology, Faculty of Technology, University of Ibadan, Ibadan-200284, Nigeria.

*To whom correspondence should be addressed. E-mail: ajibolaghaniyah@yahoo.com.

Received 07 December, 2020; Received in revised form 11 February, 2021; Accepted 22 February, 2021.

Abstract


Keywords:
Cassava noodles, Indigenous crops, Optimization, Processing parameters, Protein enrichment.


Noodles are globally recognised wheat-based food due to its universal acceptability. There is massive dependence on imported wheat for fast foods in non-wheat producing nations like Nigeria. Indigenous crops like pro-vitamin A cassava (PVAC) and African yam bean (AYB) could replace wheat in noodle production. Utilization of PVAC and AYB flour blend for preparation of noodles is sparse. This study was designed to optimize the quality attributes of noodles prepared from PVAC and AYB flour blend. The chemical composition of the blend was investigated using standard methods. The noodles were prepared from desirable blend and optimized using response surface methodology (RSM) to investigate the impact of processing parameters on noodle quality. Experimental data were sufficiently fitted into polynomial models with both high coefficient of determination (R2) and adjusted R2, and non-significant lack of fits. Thus, an optimum condition of a noodle with a hydration level of 50% and a steaming time of 1 min (50:1) was achieved.

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