Optimization Of Process Variable Conditions For Cold Extrusion Of Cassava Noodles: Functional Properties And Expansion Ratio Of Extrudates

ABSTRACT

The potentiality of cold extruded noodle of cassava flour blend was studied using only one improved variety 98/0505, with variable conditions such as particle size, dia-diameter, and water addition. The operation such as peeling, washing, grating, dewatering, pulverizing, drying, sieving, milling, were carried out. The cassava flour was blended using different particle sizes, dia-diameter and water addition. Analysis revealed the regression on functional properties of cassava noodle, cassava flour, regression on expansion ratio of noodle and their level of significant. From the tables only the significant ones were plotted on the response surface graph. But the variables that are linear and quadratic was not plotted even if they are significint. In the table for the expansion ratio of Raw noodles only dia-diameter and water addition was plotted, for the boiled there is no level of significant (P<0.05) among the boiled noodle and i:s variables except between dia-diameter and water addition, for te functional properties of flour. For the regression of functional properties of cassava noodle on gelatinization temperature, there was no significant differences (P>0.05) as well as in water absorption capacity, emulsion capacity, bulk density, Oil Absorption capacity and swelling index. However, there were significant differences in geatimization capacity and in wettability. From this result they show that cassava flour of this variety (9.8/0505) will serve as a good substitute to wheat flour in noodle making.