Detoxification of linseed-sunflower meal co-extrudate: Process prediction

Abstract

For many years, linseed has been attracted a great attention in animal nutrition because of its exceptionally favourable fatty acid composition and high content of essential α-linolenic acid. However, the presence of antinutritive components, cyanogenic glycosides, limits its inclusion in the animal's diet. Several ways of linseed detoxification were observed in literature, emphasizing extrusion as one of the most effective processes. In the presented study, the application of Artificial Neural Network (ANN) has been observed, as a tool for prediction of process influence on the deterioration of cyanogenic glycosides during the extrusion process of linseed-sunflower meal co-extrudate. The content of hydrogen cyanide (HCN) was determined according to the AOAC method as an indicator of cyanogenic glycosides in the produced co-extrudate. Extrusion of the material was performed on a laboratory single screw extruder. The performance of ANN model was compared with experimental data in order to develop rapid and accurate method for prediction of HCN content in co-extrudate. According to the experimental results, the highest HCN content (126 mg/kg) was determined at the lowest moisture content (7%) and the lowest screw speed (240 rpm). With the increase of moisture content and temperature during extrusion, the content of HCN drastically decreased. The ANN model showed high prediction accuracy (r 2 > 0.999), which indicates that the model could be easily and reliably applied in practice.

Nutritional quality analysis of high-moisture extrudates containing mixed proteins from soy and surimi

“…At a certain extrusion temperature (125–145 °C), the EPA and DHA contents of the extrudates decreased dramatically as the moisture content increased from 65% to 75%. Čolović et al 50 also found that increasing the moisture content could lead to less fatty acid contents during the high-moisture extrusion processing because of the inactivated lipase. However, when the moisture content was at 70%, as the extrusion temperature increased from 125 °C to 145 °C, the EPA and DHA contents increased significantly.…”

“…It might be caused by lipid oxidation and thermal decomposition according to a study. 50 Wang et al 52 also reported that fatty acids were broken down due to the action of high temperature, high pressure and high shear. It is generally believed that fatty acids can form complexes with carbohydrates and proteins in the extrusion process.…”