Studies on the Physico-Chemical Properties and Development of Noodles from Enriched Cassava Flours of Cassava Mosaic Disease (CMD) Resistant Varieties

Ugo Chijioke, Philippa Chinyere Ojimelukwe, Doris Akachukwu
  • Focusing on Modern Food Industry, January 2017, Science and Engineering Publishing Company
  • DOI: 10.14355/fmfi.2017.06.001

Some enriched cassava flours may be used to develop noodles

What is it about?

We investigated the rheological properties of several varieties of cassava after processing them into flour. We determined the physico-chemical properties of the flours and used the appropriate ones to develop noodles

Why is it important?

Use of enriched cassava flours for ready to use foods will enhance the nutrient value of this staple food ffor use in convenience food preparations.


Professor Philippa C OJIMELUKWE
Michael Okpara University of Agriculture Umudike, Abia state, Nigeria

Food and nutrition security can be greatly enhanced if cassava which is low in protein is complemented with legumes and used to formulate noodles. The varities suitable for noodle manufacture have to be identified before legume complementation

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The following have contributed to this page: Professor Philippa C OJIMELUKWE