Several root crops can be processed into pasta. Specifically, ubi or yam (Dioscorea alata), gabi or taro (Colocasia esculenta), and carrot (Daucus carota L.) can be processed into pasta or noodles. Researchers M.P. Guanzon et.al. of the Sultan Kudarat Polytechnic State College, Sultan Kudarat, Philippines, found that noodles made from root crops could be stored for 4-5 months.

Processing into Noodles

The steps in processing root crops into noodles are as follows:

1. Wash the different kinds of root crops in tap water to remove the dirt.
2. Boil the roots.
3. Peel the cooked roots and cut them into thin slices.
4. Blend each kind of root separately to make a puree.
5. Mix 250 g of each puree and 750 g wheat flour in a mixing bowl.
6. Slowly add small amounts of water to dampen the mixture in a Hobart mixer. Knead thoroughly.
7. Pass the kneaded dough through a noodle machine.
8. Place 65 g in the frying pan for deep frying.
9. Let the noodles cool, pack them in polyethylene bags, then seal.
10. Repeat these steps separately for each kind of root crop.

The Finished Product

Gabi noodles are whitish in color, while noodles made of ubi are pale purple. Strands of these noodles are long, firm and tender, and are acceptable in general appearance and characteristics. Carrot noodles have an attractive yellow color, and the strands are just right in size, length, firmness and tenderness. They were found acceptable in terms of flavor and smell. Returns on investment were 78% for ubi, 74% for gabi and 68% for carrot.

News source: The Philippine Council for Agriculture, Forestry and Natural Resources Research and Development (PCARRD), Fax: (63) (49) 536-0016.
For further information: PCARRD Highlights 2000, 2001-03-01
http://www.agnet.org/library/rh/2001010b/