Chemical Composition, Anti-Nutritional Factors and Pasting Properties of Cassava-African Yam Bean Flour Blends for Noodle Preparation

Abstract

Noodle consumption has been increasing in Nigeria as a result of rapid urbanization, increase in population growth, and desire for convenience food. Noodles are produced from wheat flour which is not grown in Nigeria. In order to reduce wheat imports and improve utilization of local crops, various options have been developed to replace wheat flour partially or wholly in noodle production. This study was aimed at optimizing the level of major ingredients to obtain the best flour blend for noodle preparation with optimum nutritional quality. Pro-vitamin A cassava roots ( Manihot esculenta  Crantz ) and African yam bean seeds (AYB) ( Sphenostylis stenocarpa ) were processed into flours. The ranges of these flours, based on preliminary findings, were computed into a central composite design of Response Surface Methodology (RSM) to obtain 13 flour blends with five central points. The chemical compositions, anti-nutritional factors, and pasting properties of these flour blends were analyzed and measured. By maximizing total β- carotene, protein content, and minimizing fat content, the predicted model indicated the optimum blend of 70.52% cassava flour to 29.48% AYB flour. The best flour blend sample of 69.23% cassava flour to 30.77% AYB flour gave the actual value of total β -carotene 6.76 μg /g, with proximate analysis composition of protein 6.17%, fat 0.82%, moisture 8.95%, ash 1.77%, crude fiber 5.09%, and carbohydrate 82.30%. The anti-nutritional factors of the best blend were 8.21 mg HCN eqv /kg, 1.69 mg phytate/g and 0.37 mg tannin/g.