Effect of processing on the qualities of noodles produced from corn grit and cassava flour

The effect of supplementing ‘noodles’ with cassava flour and corn grit on physicochemical properties of the products was studied. Cassava flour and corn grit were supplemented at 33% level and mixed with 67% wheat flour. Consumer acceptability of supplemented ‘noodles’ with corn grit was high compared to cassava supplemented noodles. Fibre content increased to 1.50% for cassava supplemented noodles and 3.8% for corn grit noodles. Colour and texture of supplemented noodles were more attractive compare to that from cassava. Noodles supplemented with cassava flour showed a high swelling power with a higher degree of gelatinization than corn grit supplemented noodles; this might quite not be unconnected with the low level of amylase and high amylopectin content. It can also be concluded that noodles supplemented with corn grit or a mixture of these flours may be attractive as health food or as an economical high protein source food.