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The study was conducted with the aim of producing Dakuwa extrudate from the combination of sorghum (Sorghum bicolour L) groundnut (Arachis hypogeal L) and tiger nut (Cyperus esculentus L) and to ascertain the effect of extrusion on physical properties and acceptability of the extrudate. Three Factor Three Levels Full Factorial Experimental Design (TFTLFFED) was adopted to determine the effect of extrusion on the physical and sensory characteristics of Dakuwa extrudate. With feed moisture content (18, 22 and 26 %) barrel temperature (90, 100, and 110 0 C), feed composition 50:20:30, 50:25:25 50:30:20 using twin screw food extrusion cooker (SLG 65-III Model China). Extrusion increased Expansion ratio from 1.59 at 90 0 C to 1.70 at 110 0 C it increased Specific length from 2.81 cm/g at 90 0 C to 3.46 cm/g at 110 0 C, bulk density increased from 0.20 at 90 0 C to 0.28 g/cm 3 at 110 0 C.the result of sensory evaluation indicate that Product extruded at 90 0 C, 50 % 20 % 30 %, 18 %, was perceived as the most accepted product, as compared to other extrudate.

Dakuwa is a traditional snack produced from blends of sorghum groundnut and tigernut. A three factor three level full factorial experimental design were adapted to determine the effect of extrusion on some functional properties of dakuwa extrudate using twin screw extruder (SLG 65-III Model). The effects of extrusion variables barrel temperature (90 0 C100 0 C 110 0 C) feed composition (50:20:30 50:25:25 50:30:20 ratios of sorghum groundnut to tigernut), feed moisture content (18% 22% 26%) on the water absorption index (WAI); water solubility index (WSI); water hydration capacity (WHC) and viscosity from sorghum groundnut and tigernut raw mixtures and the extruded were studied extrusion significantly increased the water absorption index (WAI) from 2.05 to 2.17; water solubility index WSI from 4.49 to 9.14 and water hydration capacity WHC from 1.05 to 1.54 raw to extrudate while viscosity decreased from 11.60 to 8.33 mpas. The optimum levels of the variables were obtained. The optimal combination of barrel temperature of 90 0 C feed composition of (50:20:30 sorghum groundnut tigernut) and 18% feed moisture resulted in optimal WAI of 2.49g Water perg Sample. The optimal combination of 110 0 C barrel temperature 50:30:20 feed composition for sorghum groundnut and tigernut and 22% feed moisture resulted in optimal WSI of 12.13%. The optimal combination of 100 0 C barrel temperature (50:30:20 feed composition for sorghum groundnut and tigernut) and 26% feed moisture resulted in optimal WHC of 4.95%. The optimal combination of 90 0 C barrel temperature (50:20:30 feed composition sorghum groundnut tigernut) and 18% feed moisture resulted in optimal viscosity of 9.23mpa.

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A three factor three level full factorial experimental design was used to determine the effect of extrusion variables on the colour of the extrudate with (90, 100 and 110°C) barrel temperature (50:20:30, 20:25:25 and 50:30:20) feed composition for ratios of sorghum groundnut and tiger nut respectively at 150rpm screw speed and 3 mm die diameter using a twin screw food extrusion coocker (SLG-65-III Model China). Version 16 of Genstat was used in analysing the result. The result reveal that extrusion significantly (p<0.05) affect the colour of the extrudate. The total colour differences between the extruded samples (ΔE) were determined. The average ΔE values ranged from 7.13 to 38.82. Statistical analysis showed that the barrel temperature feed composition and feed moisture content had an effect on the total colour differences (P<0.05) of Dakuwa extrudates. The highest ΔE was found at 90 oC barrel temperature, 50:25:25 feed composition and 22% feed moisture content.