Effect of planting distances on yield and quality of cassava cultivars and production of pasta from mixture of cassava flour and soft wheat flour. | ||
| Egyptian Journal of Agronomy | ||
| Volume 47, Issue 2, June 2025, Pages 313-323 PDF (844 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/agro.2025.353622.1616 | ||
| Authors | ||
| Ahmed Mohamed Hussein1; Shimaa Kh.H. Hasan* 2; Neama Mohamed Marzouk3 | ||
| 1Food Technology Department, National Research Centre, Dokki, Cairo, Egypt. | ||
| 2Potato and Vegetatively Propagated Vegetabl Research Department, Agricultural Research Centre, Giza, Egypt. | ||
| 3Vegetable Research Department, National Research Centre, Dokki, Cairo, Egypt. | ||
| Abstract | ||
| The essay targeted to study how planting distances affect quality, yield, and growth of cassava cultivars through 2022/23 and 2023/24 seasons. The data showed that the interplay between varieties and distances, the American variety enhanced the number of stem branches, weight, yield, diameter, dry matter, and starch percentage of tuber roots at a distance of 100 cm. In addition, the Brazilian variety increased the height of the plants, the quantity of leaves, and the main stems at a distance of 100 cm. Lastly, the c.v for Indonesia, The length of the tuber roots increased and the proportion of fiber and hydrocyanic acid in cassava plants reached its maximum value with distance of 75 cm. Another goal of this study is to manufacturing pasta by mixing to three varieties of Cassava flour is mixed with semolina at three different levels (10, 20, and 30%) to make pasta that has a better nutritional value and good sensory qualities. According to the results, pasta's Hunter color parameters (L*, a*, and b*) darkened when the amount of cassava flour added increased. The obtained sensory data, however, supported this conclusion. Pasta prepared with 10–30% cassava flour had higher weight, volume, and cooking loss than the control sample (pasta made entirely of semolina), according to the pasta's cooking quality. Additionally, pasta sensory evaluation revealed that all samples were acceptable; nevertheless, when compared to the control sample, the tenderness and stickiness of pasta fortified with 20% and 30% cassava flour do not differ significantly. | ||
| Keywords | ||
| Cassava; planting distance; cultivars; flour; pasta | ||
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