2014 Annual Meeting Abstract - Characteristics of cassava fortified instant noodles by o. onigbogi<sup> 1 </sup>and g .hou<sup>1</sup> 1. Wheat marketing centre, inc. portland, oregon or 97209 usa.

Poster Presentation
Pasta & Noodles

95-P

Characteristics of cassava fortified instant noodles by o. onigbogi¹and g .hou¹ 1. Wheat marketing centre, inc. portland, oregon or 97209 usa.
I. o. Onigbogi (1), i. o. ONIGBOGI (2)
(1) Moshood Abiola Poltechnic, Abeokuta, Ogun State, OR, Nigeria; (2) Moshood Abiola Polytechnic, abeokuta, OR, Nigeria

Because the Nigerian Government had decided to introduce a policy to substitute 20% of wheat flour being consumed in the country with cassava flour with effect from 2012, a detailed research work conducted on cassava flour investigated the effect of partial replacement of hard wheat flour with between 5 and 20% cassava flour and cassava starch (separately) on the physicho-chemical and pasting properties of raw composite flours and the end product quality such as fat absorption and texture characteristics of Chinese- type instant fried ramen noodles. The results revealed that values of the protein, ash were reduced with increase in levels of replacement of wheat flour with cassava flour or starch. Farinograph values showed gradual increase in water absorption and tolerance index as the level of replacement increased. Pasting values indicated that peak viscosity, trough, breakdown, final viscosity and setback showed increased values with decrease in peak time with increase in level of substitution. L* and b*values of ground. Noodle powder reduced as the replacement level increased but a* increased. Proximate analysis of the noodles cakes indicated a lowering of protein content, slight increase in ash content and a significant increase in fat content. Textural properties showed decrease in hardness, cohesiveness and chewiness with a non-significant change in resilience value. sensory evaluation showed that after 10% replacement of wheat flour by cassava flour, the color was no more acceptable while all the levels of cassava starch replacements were acceptable to consumers. Energy to break the uncooked noodles are highlighted in the work. The result seem to indicate that despite the fact that cassava flour is a good material to replace wheat flour, its processing needs to be improved upon to reduce bran % and bran specs.