Effect of extrusion on nutritional quality of maize and Lima bean flour blends

Abstract

Maize flour (Zea mays) (M), Lima bean flour (Phaseolus lunatus) (B) and blends of these in proportions of 75M/25B, 50M/50B and 25M/75B (w/w) were extruded and their nutritional quality evaluated. Extrusion was done with a single screw extruder at 160 • C, 100 rpm and 15.5% moisture. In vitro protein digestibility (87%) was higher in the extruded products. Available lysine and resistant starch were highest in 50M/50B raw flour (59.5 g kg −1 protein, 67.9 g kg −1 , respectively) but decreased after extrusion (45.5 g kg −1 protein, 16.6 g kg −1 , respectively). The same treatment had the lowest available starch (561.6 g kg −1 flour, 507.9 g kg −1 extrudate). Total dietary fiber in the 50M/50B raw flour blend was 144 g kg −1 versus 176 g kg −1 in its extrudate. This was most noticeable for soluble dietary fiber, which increased from 10.6 g kg −1 to 79.4 g kg −1 after processing. Extrusion of blends is feasible up to a 50% bean inclusion level, which improves the nutritional value of the expanded product.

Optimization of barrel temperature and kidney bean flour percentage based on various physical properties of extruded snacks

“…3). High fibre and protein content in KBF was responsible for low expansion ratio, fibre prevents air bubbles from expanding to their maximum size (Perez-Navarrete et al 2006). Barrel temperature influence RER in a positive direction, maximum RER of 2.1 was shown by 11.72 % KBF incorporated snack prepared at 150°C.…”

“…In recent years, the demand for snacks with improved nutritional and functional properties has increased. Several authors worked on improving nutritional profile of extruded cereals or starches have been reported (Perez-Navarrete et al 2006;Liu et al 2000;Onwulata et al 2001;Rampersad et al 2003;Bhattacharya and Prakash 1990). In the present experiment Red Kidney beans (Phaseolus vulgaris L.) was taken to improve nutritional profile of rice based extruded snack.…”

Twin screw extrusion of kodo millet-chickpea blend: process parameter optimization, physico-chemical and functional properties

“…Generally maize (Zea mays) and rice (Oryza sativa) are widely used to formulate expanded products (Anton et al 2009;Ding et al 2006;Perez et al 2006;Fletcher 1985). Kodo millet is a potential raw material, owing to its starch content; which is also cost effective (hardy crop demanding less resource), moreover, it is nutritionally superior compared to major cereals.…”

Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks

“…Transformations have an enormous effect on the physical properties of the endproduct (WLODARCZYK-STASIAK;JAMROZ, 2008;PÉREZ-NAVARRETE et al, 2008).…”