Authors : O. Sanni Lateef , A. Bamgbose Christiana and A. Sanni Silifat
Abstract: Cassava flour from cassava (Manihot esculenta crantz), wheat flour from wheat (Triticum aeshuum) and soybean flour from soybean (Glycine max L merri) were used in different formulation of 90:7.5:2.5; 80:15:5; 70:27.5:7.5, 60:30:10; 100:0:0; and 0:100:0 to produce instant cassava–wheat–soybean noodles. Chemical (proximate, free fatty acid, peroxide value) and sensory properties of the instant cassava-wheat-soybean samples were analyzed. The result obtained from the proximate analysis showed that increase in percentage of cassava in the noodle sample gave an increase in the carbohydrate, ash and fibre content respectively. There were significant differences (P<0.05) in the sensory attributes (color, aroma, appearance, flavor, taste and texture) of the instant cassava-wheat-soybean samples. Statistically (p<0.05), noodles produced from 100% wheat flour was the most acceptable by the panelists, closely followed by noodle samples made from 60% cassava -30% wheat-10% soybean and 70% cassava-27.5% wheat-7.5% soybean respectively.
O. Sanni Lateef , A. Bamgbose Christiana and A. Sanni Silifat , 2004. Production of Instant Cassava Noodles . Journal of Food Technology, 2: 83-89.