Effect of Brewers Spent Grain Addition and Extrusion Parameters on Some Properties of Extruded Yam Starch-Based Pasta

Abstract

The effect of brewers spent grain (BSG) addition (5–15% level), barrel temperature (100–110C) and screw speed (100–140 rpm) on proximate composition and functional properties of extruded yam starch‐based pasta were studied. A laboratory scale single‐screw extruder was used to obtain the extrudates. Data obtained were subjected to statistical analysis using RSM based on Box–Behnken design to optimize process variables. Seventeen combinations including five replicates of the central point were performed in random order as configured for three factors. The responses are significantly affected by the process parameters with the effect of temperature more pronounced. Based on the desirability concept, the optimum conditions for processing of extrudates were found to be a barrel temperature of 110C, screw speed of 121.47 rpm and BSG level of 9.58%. PRACTICAL APPLICATION In this work, we have demonstrated practically the use of brewers spent grain (BSG) regarded as a problematic waste product in the brewing industry in the development of a yam starch‐based pasta product. The BSG at different levels was used as a source of dietary fiber in combination with variation of extrusion parameters. The extrusion process was observed to be highly effective with the aforementioned processing conditions applicable for the production of pasta products with acceptable proximate and functional properties. This is a practical way of utilizing this major problematic waste in many brewing industry and can be an addition source of revenue for the food industry.

Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food

“…The expansion at higher barrel temperature can be attributed to the starch gelatinization and strengthening of structure (Ali et al 1996;Ainsworth et al 2007). Many researchers reciprocated similar findings while developing yam based extruded products (Kpodo and Plahar 1990;Sobukola et al 2012).…”

“…Lawton and Handerson (1972) explained that, at higher moisture content, viscosity of starch would be low, allowing the starch molecules to move freely and thereby enhancing the penetration of heat as a result greater gelatinization. However, Sobukola et al (2012) interpreted that lower moisture content imparts more shearing action in the barrel causing more mechanical damage to starch, thus low WAI.…”

“…Chiu et al (2012) found increased effect of yam flour level from 10 to 30 % on WAI; however, the effect was not significant at p ≤ 0.05. Many researchers (Anderson 1982;Chakraborty et al 2011;Sobukola et al 2012) demonstrated strong relationship of barrel temperature on WAI. In the present study, an increase in WAI was observed with increased temperature and moisture content (Fig.…”

Process optimization of extrusion variables and its effect on properties of extruded cocoyam (Xanthosoma sagittifolium) noodles

“…The noodles were produced using the modified method of Sobukola, Babajide, and Ogunsade (2013) in a laboratory scale twin screw extruder. The fabricated extruder had a barrel diameter, nominal screw length, restriction die and power of 65.2 mm, 1898 mm, 2 mm, and 5 hp, respectively (Sobowale, Ayodeji, & Adebiyi, 2017).…”

Effects of process parameters on the properties of barley containing snacks enriched with brewer’s spent grain

“…In those studies extrudates made of BSG were usually hard and not well expanded. More successfully BSG has been used in cookies (Kissell and Prentice 1979), in bread (Steinmacher et al 2012) and in pasta (Sobukola et al 2013) in order to increase the dietary fiber content of the products.…”