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The Addition of Fluted Pumpkin (Telfairia Occidentalis) Leaf Powder Improves the Techno-Functional Properties of Cassava Pasta
35 Pages Posted: 10 Jul 2021 Last revised: 29 Nov 2021 Publication Status: Published
Abstract
Highlights • Pioneer study to fortify cassava pasta with Telfairia occidentalis leaf powder. • Leaf powder addition decreased the water holding capacity and hardness of pasta. • Yellow cassava pasta was better accepted among the consumers than white. • Low pasting temperature of cassava-vegetable pasta can reduce cooking energy costs. • Leaf powder addition improves cooking quality better in cassava pasta than wheat.
Keywords: cassava, "ugwu", pasta, pasting, Functional
Suggested Citation: Suggested Citation
Lawal, Oluranti and Sanni, Oluwatofunmi and Matthew, Oluwamukomi and Fogliano, Vincenzo and Linnemann, Anita R., The Addition of Fluted Pumpkin (Telfairia Occidentalis) Leaf Powder Improves the Techno-Functional Properties of Cassava Pasta. Available at SSRN: https://ssrn.com/abstract=3883860
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