Abstract
Pasta products were produced from partially gelatinized blends of wheat, cassava and bambaranut nut flours. The three flours from wheat, cassava and bambaranut nut were blended in the following ratios: 100% wheat flour, 64:10:26, 60:12:28, 56:14:30, 52:16:32 and 48:18:34 flour blends, representing samples A, B, C, D, E and F, respectively. 180 ml of water and 65 ml of vegetable oil were added to each blend and thoroughly mixed to form a dough. The dough from each blend was steamed for 20 min to partially gelatinize it and pressed manually through home pasta making machine. Pasta made from these blends were subjected to proximate analyses, sensory evaluation, mineral determination and physical properties evaluation. The result of the proximate composition showed significant (p 0.05) in deformation strength. The sensory properties of the pasta products were significantly (p < 0.05) different from each other. However, pasta with high ratio of bambaranut flour received less sensory acceptability. Pasta with the least amount of bambaranut and cassava flour in this study compared favourably with the control. Key words: pasta, wheat, bambaranut, cassava, functional
Highlights
Pasta is a type of food made from durum wheat flour and shaped into forms such as macaroni, noodles, ravioli and spaghetti (David and Bender, 2006)
Materials Used for the Study Refined wheat flour, cassava flour, bambaranut flour and vegetable oil were purchased from Kure Ultramodern Market Minna, Nigeria
Statistical Analysis Data obtained were subjected to analysis of variance (ANOVA) and separation of the mean values was carried out using Duncan multiple range test and significant difference between any two means was accepted at p < 0.05
Summary
Pasta is a type of food made from durum wheat flour and shaped into forms such as macaroni, noodles, ravioli and spaghetti (David and Bender, 2006). It is one of the most common sources of carbohydrate in a diet. Cold temperature extrusion involves extruding the flour blends without cooking or distortion of the food material into different pasta products (Fellows, 2000). Supplementing wheat flour with cheap and readily available legume flour such as bambara nut which is a good source of lysine and tryptophan, minerals, vitamins and phytochemicals would improve the nutrient content of the flour blend giving it a superior quality extrudates. Addition of cassava flour would improve the binding properties of the extrudates
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