QUALITY ATTRIBUTES OF PASTA PRODUCED FROM CASSAVA STARCH, EGG POWDER AND SPICED WITH GINGER FLOUR

Protein malnutrition stands out as the most serious nutrition deficiency problem in infants and young children in developing countries. This study investigated the quality attributes of pasta produced from a blend of cassava starch, egg powder, and ginger flour. D-optimal mixture design approach was used for the formulation of the flour blends, resulting into fourteen experimental runs. Pasta was manufactured from this blend via cold extrusion process and was analyzed for proximate composition, colour, antioxidant, cooking and sensory properties using standard methods. The crude protein and total carbohydrate contents of the pasta ranged from 4.15-8.40% and 81.29-86.28%, respectively. Significant differences (p<0.05) were observed, from a statistical viewpoint, in the colour and antioxidant properties. The cooking properties ranged from 8.45-20.07min, 2.88-20.00%, 1.06-8.47% and 86.50-468.74% for cooking time, cooking loss, expansion ratio and water absorption capacity, respectively. However, pasta produced from cassava starch, egg powder and ginger flour were all preferred by the panelists in terms of aroma, colour, texture and appearance, but pasta from the control sample had the highest overall acceptability. The study showed that pasta from cassava starch, egg powder and ginger flour could be useful to combat malnutrition and nutritional deficiencies in developing countries.