Optimization Of Process Variable Conditions For Cold Extrusion Of Cassava Noodle: Nutritional Composition And Sensory Properties

ABSTRACT

Cassava processing provides raw materials that can be used for extruded product (food) to decrease processing waste and increase profit. In this product research, the effect of particle size, die diameter and water addition on the proximate composition (moisture. ash. protein, crude fibre. and carbohydrate) of an extruded eassava iioodles product were investigated I 00 cassava flour of di f'ferent particle sites (75tt1ii. 425tu. 11 80uii. 2000ttm and 2360pni) die (hjaineter (2.08mm. 2.25mm. 2.50nmmn. 2.75mm. 2.)2mni) was made into dough using di iforent levels or volume of water (133.1. 140. 1 50. 1 60 and I 66.8m1 ) amid fi mliv passed through a nianually fobricated extruder. A total of twentyone treatments (extrudates ) acre obtained when the cci Ire point combination was replicated 6 times. Particle size, die diameter, water addition had a significant (12<0.05) influence in texture. appeam nce. colour, taste, overall accLptabilitv of the cassava noodles. On the chemical composition. the protein. carbohydrate. tht, vi taniin A. hydrogen cyanide (1 ICN) were not significantly (P>0.05) i. lected while ash and crude fibre content were