Influence of Extrusion Variables on Proximate Composition Some Nutrient and Antinutrient Contents of Dakuwa Extrudates Produced from Blends of Sorghum (Sorghum bicolour L) Groundnut (Arachis hypogea L) and Tigernut (Cyperus esculentus)

Yusuf, M.; Halilu, M.; Filli, K. B.

doi:10.9734/cjast/2018/40037

Cited by 10 publications

(4 citation statements)

References 7 publications

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“…This observed effect correspond to the literature reported by Yusuf et al [15] that extrusion increased the water absorption index, water solubility index, water hydration capacity and a decrease in viscosity of the extrudates. Another finding by Yusuf et al [16] reveals that extrusion improaves the amino acid profile of dakuwa extruded. Also it was found that the protein of dakuwa extrudate were improved as a result of extrusion Yusuf et al [17].…”

Section: Extrusionmentioning

confidence: 94%

The Effect of Extrusion Variables on the Colour of Dakuwa Extrudates Produced from Blends of Sorghum (Sorghum bicolour L) Groundnut (Arachis hypogea L) and Tigernut (Cyperus esculentus L)

Yusuf

2018

JERR

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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.

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Section: Extrusionmentioning

confidence: 94%

The Effect of Extrusion Variables on the Colour of Dakuwa Extrudates Produced from Blends of Sorghum (Sorghum bicolour L) Groundnut (Arachis hypogea L) and Tigernut (Cyperus esculentus L)

Yusuf

2018

JERR

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“…It was observed that an increase in temperature and die diameter leads to increase in the crude fibre. Reports on the influence of extrusion variables on proximate composition of some nutrient and antinutrient contents of dakuwa extrudates produced from blends of sorghum stated that barrel temperature affect the crude fibre content of the extrudates, as the barrel temperature increased (Yusuf et al, 2018). Omohimi et al, (2013) supported this trend.…”

Section: Influence Of Process Parameters On the Crude Fiber Of Maize-soybean Extrudatesmentioning

confidence: 96%

“…Omohimi et al, (2013) findings on extrusion of mucuna flour reported that an increase in temperature and speed reduced the moisture content of the extrudates. Moisture content was also reported to decrease from 6.09 to 5.84% as barrel temperature increases from 90ºC to 110ºC (Yusuf et al, 2018). The trend could be as a result of the structural changes in the food protein which is induced by temperature and screw speed, therefore leading to shrinkage that causes pressure driven flow of water out of the extrudates resulting in reduction in water holding capacity.…”

Section: Influence Of Process Parameters On the Moisture Content Of Maize-soybean Extrudatesmentioning

confidence: 98%

Optimization of processing parameters on the proximate properties of maize and soybean extrudates

Adekunle

Awonorin

Sobukola

et al. 2021

Hrvat. čas. prehrambenu tehnol. biotehnol. nutr. (Online)

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Maize (TZSR-W-1 NARZO-20) and soybean (TGX1448) flours were used for the development of extruded products. The flour formulations were maize (46-52%), soybean (21-32%), and moisture content (16-26%). Central Composite Design (CCD) in Response Surface Methodology consisting five factors (maize to soybean-water weight ratio -X1, soybean to water weight ratio -X2, barrel temperature (120, 160 and 200oC) -X3, die diameter (6, 8 and 10mm) -X4 and screw speed (120, 160 and 200rpm) -X5 at three levels was used to determine the optimum process condition for the proximate properties of the extruded products. The process parameters significantly influenced the dependent variables at p<0.05. The coefficients of regression (R2) for the response equations ranged between 0.967 and 0.999 which is an indication that the variables were adequately fitted to the regression equation and could predict the proximate values of the extrudates. The optimum process condition at desirability index of 1 were X1 (0.99), X2 (1.10), X3 (190oC), X4 (124rpm) and X5 (10mm).

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“…Raw materials can also be subjected to different conventional pre-treatments such as soaking, sprouting, thermal treatment, enzyme application, irradiation, fermentation and preconditioning before milling into flour (Sharmila and Athmaselvi, 2017) [46] . The flour is sieved separately by passing through a desired sieve such as 0.05mm, 0.15mm, 0.88mm and 2.5mm sieves (M. Yusuf et al, 2018;Filli et al, 2010;Geetha et al, 2016; Dayakar et al, 2018) [55,23,24,9] and the underflow is used for further research work. The grounded flour can be fried at predestined timeand-temperature and allowed to cool at ambient (Deshpande and Poshadri, 2011) [18] .…”

Section: Processing Of Raw Feed Materialsmentioning

confidence: 99%

Effect of extrusion on physical and functional properties of millet based extrudates: A review

Nagaraju¹,

Tiwari²,

Sharma³

2020

J Pharmacogn Phytochem

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The aim of this review is to highlight the effect of extrusion on physical and functional properties of millet based extrudates. Extrusion is a combined thermo-mechanical process which causes gelatinization, breakdowns complex starch and protein structure of the food in short span of time. Merely changing the process conditions of the feed composition and moisture content, the cooking temperature along the extruder and the die and screw speed gives a variety of desired product. Various researchers have formulated different millet-based extruded snacks using pearl millet, finger millet, foxtail millet, kodo millet and sorghum and/or supplementation of major cereals and pulses. The studies shows the significant effect of machine and material parameters on physical and functional properties of extrudates including, expansion ratio, bulk density, water solubility index, water absorption index and specific length.

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Influence of Extrusion Variables on Proximate Composition Some Nutrient and Antinutrient Contents of Dakuwa Extrudates Produced from Blends of Sorghum (Sorghum bicolour L) Groundnut (Arachis hypogea L) and Tigernut (Cyperus esculentus)

Cited by 10 publications

References 7 publications

The Effect of Extrusion Variables on the Colour of Dakuwa Extrudates Produced from Blends of Sorghum (Sorghum bicolour L) Groundnut (Arachis hypogea L) and Tigernut (Cyperus esculentus L)

The Effect of Extrusion Variables on the Colour of Dakuwa Extrudates Produced from Blends of Sorghum (Sorghum bicolour L) Groundnut (Arachis hypogea L) and Tigernut (Cyperus esculentus L)

Optimization of processing parameters on the proximate properties of maize and soybean extrudates

Effect of extrusion on physical and functional properties of millet based extrudates: A review

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