Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends

Olufunmilola O. Oladunmoye; Ogugua C. Aworh; Bussie Maziya‐Dixon; Ochuko L. Erukainure; Gloria N. Elemo

doi:10.1002/fsn3.83

Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends

Food Science & Nutrition ◽

10.1002/fsn3.83 ◽

2014 ◽

Vol 2 (2) ◽

pp. 132-138 ◽

Cited By ~ 32

Author(s):

Olufunmilola O. Oladunmoye ◽

Ogugua C. Aworh ◽

Bussie Maziya‐Dixon ◽

Ochuko L. Erukainure ◽

Gloria N. Elemo

Keyword(s):

Durum Wheat ◽

Functional Properties ◽

Cassava Starch ◽

Durum Wheat Semolina

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Impact of the agglomeration process on structure and functional properties of the agglomerates based on the durum wheat semolina

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2014.08.005 ◽

2015 ◽

Vol 145 ◽

pp. 25-36 ◽

Cited By ~ 9

Author(s):

I. Hafsa ◽

S. Mandato ◽

T. Ruiz ◽

P. Schuck ◽

R. Jeantet ◽

...

Keyword(s):

Durum Wheat ◽

Functional Properties ◽

Agglomeration Process ◽

Durum Wheat Semolina

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Substitution of wheat with cassava starch

Nutrition & Food Science ◽

10.1108/nfs-10-2015-0130 ◽

2017 ◽

Vol 47 (1) ◽

pp. 108-121 ◽

Cited By ~ 2

Author(s):

Olufunmilola Olaitan Oladunmoye ◽

Ogugua Charles Aworh ◽

Beatrice Ade-Omowaye ◽

Gloria Elemo

Keyword(s):

Durum Wheat ◽

Amylose Content ◽

Cassava Starch ◽

Household Food Security ◽

Content Type ◽

Substitution Level ◽

Household Food ◽

Rural And Urban ◽

Durum Wheat Semolina ◽

Practical Implications

Purpose This paper aims to examine the effects of substituting durum wheat semolina (DWS) with high-quality cassava starch (HQCS) in macaroni noodle production. Design/methodology/approach The effect of substituting semolina with cassava starch in macaroni production at six levels, namely, 0, 20, 30, 50, 70, 100 per cent, and variation in hydration levels of 45, 50 and 55 per cent and their interaction were studied. Findings As substitution of DWS with HQCS increased from 0 to 50 per cent at 45 per cent hydration, amylose content increased from 15.91 to 22.79 per cent. However, beyond 50 per cent substitution level, the amylose content dropped significantly to 20.10 per cent. Yet, this reduction did not affect the extrusion ability of the doughs. Analysis of variance revealed that changes observed in the dough properties were not significant (p > 0.05). Research limitations/implications Trial productions of cassava macaroni noodles under factory processing conditions need to be explored. Also, cooking trials and consumer acceptability studies need to be conducted to pave the way for adoption by manufacturers. Practical implications Dried noodle products enjoy widespread popularity because of their shelf life, lower glycaemic indices, simplicity of preparation and moderate costs. This study showed the potential of substituting DWS with HQCS with no adverse effect on the dough and macaroni noodle characteristics. Social implications The adoption of the process described in this study would result in increased utilization of cassava, broaden existing food base and provide household food security for both rural and urban population. Originality/value This paper has shown the suitability of substituting DWS obtained from imported durum wheat, with HQCS: indigenous to Africa, for the economic benefit of macaroni manufacturers.

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Technological and nutritional aspects of gluten-free pasta based on chickpea flour and tiger nut flour

Proceedings of 21th International Drying Symposium ◽

10.4995/ids2018.2018.7760 ◽

2018 ◽

Author(s):

A. Albors ◽

M. E. Martín-Esparza ◽

G. B. Bressi ◽

A. Raga

Keyword(s):

Oleic Acid ◽

Durum Wheat ◽

Protein Content ◽

Functional Properties ◽

Proximate Composition ◽

Gluten Free ◽

Cooking Properties ◽

Chickpea Flour ◽

Durum Wheat Semolina ◽

Insoluble Fibre

Gluten-free (GF) dry egg pappardelle was prepared with tigernut flour (50%), chickpea flour (50%) and pregelatinized TNF (0, 5, 10%), and compared to plain pasta (100% durum wheat semolina). The GF pasta may have a significant higher content of insoluble fibre, minerals and fat rich in oleic acid and a similar protein content. It was not found any clear relationship between the flour functional properties and its proximate composition. The use of PG did not imply an improvement on the firmness but did provide some continuity to the pasta structure. Keywords: Gluten-free pasta, tigernut flour, chickpea flour, texture, cooking properties.

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