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Noodle Extrusion from Whole Cassava Mosaic Disease- Resistant Flour Varieties: A Principal Component Analysis
Abstract
One hundred percent cassava flours processed from eight cassava mosaic disease (CMD) resistant varieties (92b/00061, 95/0289, 92/0057, 96/1632, 98/0505, 97/2205, TME419 and 92/0326) were cold-extruded into noodles adapting a locally fabricated single-screw extruder. The cassava flours were evaluated for proximate and hydrogen
cyanide composition while their noodles were cooked and subjected to sensory analysis. Principal component analysis of the parameters was adopted using the correlation matrix with the objective of reducing data in order to select key factors contributing to the total variation of a given parameter. The proximate composition showed that mean
protein value ranged from 1.93% (98/0505) to 2.60% (96/1632) and fat ranged from 0.46% (92/0326 and 95/0289) to 0.95% (96/1632) while the hydrogen cyanide concentration ranged from 8.20mg/kg (92/0057) to 11.14mg/kg (96/1632). The principal component analysis of the cassava flours explained up to 90.90% of the total
variation in the proximate composition with ash and carbohydrate as the key variables. Three principal components with eigenvalues of 3.6348, 1.6173 and 1.2545, respectively explained about 81.30% of the total variation in the functional properties of the cassava flours. Oil absorption capacity with scoring coefficient . 0.5 contributed most
positively to the total variation. The eigenanalysis of data on noodles extruded from whole cassava produced 2 principal components which accounted for 85.80% of the variations in their sensory evaluation. Colour, texture, taste and general acceptability were the key sensory attributes of the noodles contributing significantly to the variations based on their loadings (. 0.5). The results of this research indicate that
whole cassava mosaic disease-resistant varieties could produce acceptable noodles extruded with a locally fabricated single screw extruder. This can serve as a good substitute to wheat flour in noodle production and utilization.
cyanide composition while their noodles were cooked and subjected to sensory analysis. Principal component analysis of the parameters was adopted using the correlation matrix with the objective of reducing data in order to select key factors contributing to the total variation of a given parameter. The proximate composition showed that mean
protein value ranged from 1.93% (98/0505) to 2.60% (96/1632) and fat ranged from 0.46% (92/0326 and 95/0289) to 0.95% (96/1632) while the hydrogen cyanide concentration ranged from 8.20mg/kg (92/0057) to 11.14mg/kg (96/1632). The principal component analysis of the cassava flours explained up to 90.90% of the total
variation in the proximate composition with ash and carbohydrate as the key variables. Three principal components with eigenvalues of 3.6348, 1.6173 and 1.2545, respectively explained about 81.30% of the total variation in the functional properties of the cassava flours. Oil absorption capacity with scoring coefficient . 0.5 contributed most
positively to the total variation. The eigenanalysis of data on noodles extruded from whole cassava produced 2 principal components which accounted for 85.80% of the variations in their sensory evaluation. Colour, texture, taste and general acceptability were the key sensory attributes of the noodles contributing significantly to the variations based on their loadings (. 0.5). The results of this research indicate that
whole cassava mosaic disease-resistant varieties could produce acceptable noodles extruded with a locally fabricated single screw extruder. This can serve as a good substitute to wheat flour in noodle production and utilization.
