Production and Assessment of The Physicochemical Properties of Pasta Using Agra Bankye Flour

Purpose: This aimed to assess the physicochemical properties of agra bankye for pasta production. The main objective was to determine the formulation ratio and physicochemical properties of agra bankye pasta. Design/Methodology/Approach: Through experimental research design, agra bankye flour was produced using oven-drying. The product was peeled, grated, arranged onto baking sheets and dried at a temperature of 80⁰С for 2 hours, then milled to produce the flour. The pasta dough was prepared using a series of experiments to develop a standard recipe using a combination of cassava flour, salt, water, and egg. Findings: Eleven proximate and mineral components in agra bankye pasta were fat, protein, crude fibre, carbohydrate, starch, energy, calcium, iron, manganese, moisture and ash, affirming the product as healthy for human consumption. Agra bankye flour has more starch and less fibre, making it stable for pasta production. Research Limitation: Only the pasta’s physicochemical properties were assessed so that the results could be used to convince consumers of the healthy intake of agra bankye pasta. Practical Implication: Agra bankye pasta is very nutritious, especially because, it has high calcium and less crude fibre. The high starch granules in agra bankye flour enable the product to be stretchy, unlike other cassava, while less moisture influences the shelf life. Since it is highly nutritious, more usage of agra bankye pasta for food production with diverse nutritional fortification should be encouraged and marketed. Social Implication: This study had immense academic benefits, bridging the knowledge gap regarding the available literature needed to support the use of agra bankye for pasta production. The study also created awareness of the different cassava varieties and the type(s) suitable for pasta production. Originality/Value: This has brought to the fore an innovation where a recipe is available for pasta production using cassava flour and not blending it with other cereals.