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2013 | 27 | 1 |

Tytuł artykułu

Physicochemical properties of extrudates from white yam and bambara nut blends

Treść / Zawartość

Warianty tytułu

Języki publikacji

EN

Abstrakty

EN
This study was conducted to investigate effects of extrusion conditions on physicochemical properties of blend of yam and bambara nut flours. A blend of white yam grit (750 jim) and Bambara nut flour (500 (tm) in a ratio of 4:1, respectively was extrusion cooked at varying screw speeds 50-70 r.p.m., feed moisture 12.5-17.5% (dry basis) and barrel temperatures 130-150°C. The extrusion variables employed included barrel temperature, screw speed, and feed moisture content, while the physicochemical properties of the extrudates investigated were the expansion ratio, bulk density, and trypsin inhibition activity. The results revealed that all the extrusion variables had significant effects (p<0.05) on the product properties considered in this study. The expansion ratio values ranged 1.55-2.06, bulk density values ranged 0.76- 0.94 g cm"3, while trypsin inhibition activities were 1.01-8.08 mg 100 g"1 sample.

Słowa kluczowe

Wydawca

-

Rocznik

Tom

27

Numer

1

Opis fizyczny

p.69-74,fig.,ref.

Twórcy

  • Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria
  • Department of Food Technology, University of Ibadan, Ibadan, Oyo State, Nigeria
  • Department of Food Science and Technology, University of Agriculture, Abeokuta, Ogun State, Nigeria
  • Department of Food Science and Technology, University of Agriculture, Abeokuta, Ogun State, Nigeria

Bibliografia

  • Abu-Salam F.M. and Abou-Arab A.A., 2011. Effect of supplementation of bambara groundnut (Vigna subterranean L.) flour on the quality of biscuits. African J. Food Sci., 5(7), 376-383.
  • Anuonye J.C., Badifu G.I.O., and Inyang C.U., 2007. Protein digestibility index and trypsin inhibitor activity of extruded blends of acha/soybean: A response surface analysis. Am. J. Food Tech., 2(6), 502-511.
  • AOAC, 1995. Official methods of analysis. Association of Official Analytical Chemists, Washington, DC, USA.
  • Budi N. and Jenshinn L., 2009. Effect of process variables on the physical properties of taro extrudate. World J. Dairy Food Sci., 4(2), 154-159.
  • Eltayeb A.S.M., Ali A.O., Abuo-Arab A.A., and Abu-Salam F.M., 2011. Chemical composition and functional properties of flour and protein isolate extracted from bambara groundnut (Vigna subterranean). African J. Food Sci., 5(2), 82-90.
  • Iwe M.O., 1998. Effect of extrusion cooking on functional properties of mixtures of full fat soy and sweet potato. Plant Foods Human Nutr., 53(1), 37-46.
  • Iwe M.O. and Ngoddy P.O., 2000. Effect of extrusion on trypsin inhibitor contents of soy-sweet potato. J. Food Proc. Pres., 24, 453-463.
  • Jisha S., Sheriff J.T., and Padmaja G., 2010. Nutritional, functional and physical properties of extrudates from blends of cassava flour with cereal and legume flours. Int. J. Food Prop., 13(5), 1002-1011.
  • Kakade M.L., Rackis J.J., Mcghee J.E., and Puski G., 1974. Determination of trypsin inhibitor activity of soy products: A collaborative analysis of an improved procedure. Cereal Chem., 51, 376-382.
  • Marcos J.F., Antonion G.S., Murillo F.J., Dejani L.A., and Jos L.R.A., 2008. Effect of extrusion cooking in total carotenoid content on cream and orange flesh sweet potato cultivars. Hort. Bricultura Brasileira, http://dx.doi.org/10.1590/S0102- 05362008000100022
  • Njoki P. and Faller J.F., 2001. Development of an extruded plantain/corn/soy weaning food. Int. J. Food Sci. Tech., 36(4), 415- 423.
  • Nwabueze T.U., 2008. Growth performance of rats fed with raw and extruded African breadfruit based complementary diet. A response surface analysis. J. Sci. Food Agric., 88(3), 522-528.
  • Nwabueze T.U., Iwe M.O., and Akobundu E.N.T., 2007. Unit operations and analyses for African breadfruit based spaghettitype products at extreme process combinations. J. Food Tech., 5(1), 87-94.
  • Oluwole O.B. and Olapade A.A., 2011. Effect of extrusion cooking of white yam and bambara-nut blend on some selected extrudate parameters. Food Nutr. Sci., 2(6), 599-605.
  • Osundahunsi O.F., 2006. Functional properties of extruded soybean with plantain flour blends. J. Food, Agric. Envir., 4(1), 57-60.
  • Sobota A. and Rzedzicki Z., 2009. Effect of the extrusion process of corn semolina and pea hulls blends on chemical composition and selected physical properties of the extrudate. Int. Agrophysics, 23, 67-79.
  • Suknark K., Phillips R.D., and Huag Y.-W., 1999. Tapioca-fish and tapioca-peanut snacks by twin screw extruder and deep fat frying. J. Food Sci., 64(2), 303-308.
  • Thymi S., Krokida M.K., Pappa A., and Maroulis Z.B., 2005. Structural properties of extruded corn starch. J. Food Eng., 68, 519-526.
  • Ugwu F.M., 2009. The potentials of roots and tubers as weaning foods. Pakistan J. Nut., 8(10), 1701-1705.
  • Wanasundara J.P.D. and Ravindran G., 1992. Effect of cooking on the nutrient and anti nutrient content of yam tubers (Dioscorea alata and Dioscorea esculenta). Food Chem., 45, 247-250.
  • Wolfe J.A. (Ed.), 1992. Sweet potato: An Untapped Food Resource. Cambridge University Press, Cambridge, UK.
  • Zarzycki P., Rzedzicki Z., and Blaszczak W., 2010. Application of oat whole-meal and protein components as modifiers of extrudates microstructure. Int. Agrophys., 24, 397-406.

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Bibliografia

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