ABSTRACT

The potentiality of cold extruded noodles of wheat/cassava flour blend was studied using five improved cassava varieties (TMS 4(2), NR 8082, NR 8083, TMS 30995, TMS 30572). The operation such as peeling, washing, grating, dewatering, oven drying, fine milling and sieving were carried out. The composite flour was blended at different ratios ci 100:0 (wheat) which is the control, 95:5, 90:10, 85:1E, 80.20, 75:25. Analysis revealed the proximate analysis, functional properties, sensory evaluation, cyanide content of cassava and their level of significance. Noodles prepared from composites were all accepted to the panelists, there was no significant difference -4 (P>0.05) in overall acceptability by the panelists with the control (100% wheat) except noodles prepared from 10% (NR 8082), 10% (TMS 4(2), and 5% (TMS 30995). The hydrogen cyanide content (HCN) was generally low (10mg/kg). The crude fibre was low in the flours produced from the cassava varies where muslin cloth was used to obtain fine powder while wheat flour was highly significant among the samples in protein content. There was no significant difference in bulk density and gelatinization temperature, from the result it showed that cassava flour could servo a a good shutout to wheat flour in noodle making.