Cassava Utilization for Noodles Production: A Mini Review

Abstract

The increasing cost of wheat flour in countries where it is not grown leads to researching alternatives to local flour. Cassava (Manihot esculenta Crantz) is an affordable crop for most people in Asian and African countries due to its abundance. Starch and flour made from cassava are used as replacements for wheat as they can be incorporated into diverse food products to enhance their properties. Cassava noodles contribute to food security and address the celiac needs who suffer from adverse health reactions due to the presence of gluten in conventional wheat pasta and noodles. This review addresses specifically the production of cassava noodles. Since cassava flour and starch lack gluten, many challenges occur in the noodles manufacturing process. Original papers, review papers and data related to the topic were searched on Web of Science and Google Scholar. Thus, in the light of the available research, strategies to obtain good quality cassava noodles are described in this paper to enhance the sensory properties, cooking properties and nutritional values. Finally, the contribution of cassava noodles to economic development is assessed.