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IJSTR >> Volume 2- Issue 9, September 2013 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



Quality Evaluation Of Extruded Full Fat Blend Of African Breadfruit-Soybean-Corn Snack

[Full Text]

 

AUTHOR(S)

Samaila James, Titus Ugochukwu Nwabueze

 

KEYWORDS

Index Terms: African breadfruit, Corn, Extrusion cooking, Snack, Soybean, Quality evaluation

 

ABSTRACT

Abstract: Quality evaluation of extrudates/snacks made from full fat blend of African breadfruit-soybean-corn was studied. The raw flour blend was extruded in a single screw extruder at 21% moisture content, 140oC barrel temperature, 140rpm screw speed fitted with 2mm die nozzle diameter. Food extrusion significantly (p<0.05) reduced the moisture and crude protein from 21.00 to 9.70% and from 30.80 to 24.50% respectively. Extrusion cooking did not significantly (p>0.05) affect the fat, crude fibre and energy values of the extrudates. While ash and carbohydrate contents were significantly (p<0.05) increased from 2.85 to 5.15% and from 48.00 to 54.10% respectively upon extrusion. Extrusion cooking did not significantly (p>0.05) affect vitamins B1, C and E of the extrudates; however, vitamin A was significantly (p<0.05) reduced. Extrusion cooking had no significant (p>0.05) effect on histidine, lysine, threonine and phenylalanine contents of the extrudates; while valine, metheonine, leucine, tryptophan, arginine and isoleucine contents of the extrudate was negatively affected. Food extrusion significantly (p>0.05) reduced the antinutrient contents of the extrudates with trypsin inhibitor having the highest reduction (69.77%) and tannin having the lowest reduction (34.78%).

 

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