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