Nitrogen solubility index and amino acid profile of extruded African breadfruit (&lt;i&gt;T. africana&lt;/i&gt;) blends

Nwabueze, Titus U.

doi:10.4314/nifoj.v25i1.33651

Cited by 18 publications

(18 citation statements)

References 4 publications

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“…The results indicated that extrusion cooking reduced the amino acid values of AYB extrudates. The results are in agreement with the report of Iwe et al (2001), Nwabueze (2004) and Nwabueze (2007). Lysine serves as indicator of protein damage during processing (Colonna et al, 1989, Iwe et al, 2001, Nwabueze, 2004.…”

Section: Resultssupporting

confidence: 92%

Amino acid profile of raw and extruded blends of African yam bean (Sphenostylis stenocarpa) and cassava flour

Omeire¹

2012

AJFN

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The main purpose of this work is to improve the low protein content of cassava based products. African yam bean (AYB) (Sphenostylis stenocarpa) seeds and cassava (Manihot exculenta, c) tubers were processed into flours. Extrusion runs were conducted using different ratios of feed blends in a single screw extruder (0.54:99.46; 20:80; 50:50; 80:20; 99.46:0.54) cassava flour/AYB flour. The raw and extruded products were subjected to amino acid analysis. All the amino acids in the raw samples appeared in the extruded products and were proportionally increased as the percentage of AYB increased. The results of the amino acid profile of cassava flour were generally lower except for arginine and glutamic acid, the highest level of loss for AYB was obtained in lysine (62.4%), followed by glycine (47.43%) and aspartic acid (44.96%). Leucine had the lowest percentage loss of 14.14%. The results indicated that extrusion cooking altered the amino acid profile of the extrudates and that blending increased the nutritional value of the products.

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Section: Resultssupporting

confidence: 92%

Amino acid profile of raw and extruded blends of African yam bean (Sphenostylis stenocarpa) and cassava flour

Omeire¹

2012

AJFN

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“…Organic matter, carbohydrates, protein, lipids, ash, and fiber were determined according to AOAC [24,26]. The energy value was calculated using the water factor method (ð9 × fatÞ + ð4 × carbohydrateÞ + ð4 × proteinÞ) [27].…”

Section: Chemicalmentioning

confidence: 99%

Green Synthesis of Nanofertilizers and Their Application as a Foliar forCucurbita pepoL

Shebl

Hassan

Salama

et al. 2019

Journal of Nanomaterials

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The implementation of nanofertilizers in agriculture is the purpose in specific to decrease mineral losses in fertilizing and raises the yield during mineral management as well as supporting agriculture development. Hence, this experiment was conducted in Shebin El-Kom, El-Monifia governorate, Egypt, during two seasons 2017 and 2018 to study the effect of micronutrient oxide nanoparticles of zinc, iron, and manganese, as well as combination between these oxides as a foliar application on the growth, yield, and quality of squash plants. The obtained results showed that the spraying of manganese oxide nanoparticles on the plants led to the best vegetative growth characteristics, also, the characteristics of the fruits, yield, and the content of photosynthetic pigments. On the contrary, the content of organic matter, protein, lipids, and energy gave the highest value in squash fruits that have been sprayed with iron oxide nanoparticles.

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“…Response surface methodology (RSM) and central composite design are mathematical techniques used for optimizing process conditions where multiple independent variables influence the response value. In food processing, the main objective of using this DOE is to locate more precise combinations of the process variables that will have the highest probability of producing food products of desired quality and also to describe interrelations between the independent variables and product quality (Colonna, 1989;Nwabueze, 2007) for sustainable quality as-surance.…”

Section: Introductionmentioning

confidence: 99%

Use of response surface methodology (RSM) for composite blends of low grade broken rice fractions and full-fat soybean flour by a twin-screw extrusion cooking process

2019

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In this study, seventeen (17) composite blends of broken rice fractions and full-fat soybean, formulated using response surface methodology and central composite design within a range of barrel temperatures (100-140 °C), initial feed moisture content (15-25%) and soybean composition (8-24%), were extruded with a twin-screw extruder and the expansion and color indices were optimized. The results indicated a significant (p<0.05) effect of extrusion conditions on the responses. Fitted predictive models had coefficients of 88.9%, 95.7%, 97.3%, 95.4% and 95.2%, respectively, for expansion index, bulk density, lightness, redness and yellowness. The p-value and lack-of-fit tests of the models could well explain the observed variability and therefore could be used to establish production setting for the twin-screw extruder. The optimum extrusion conditions were found to be 130 °C (barrel temperature), 20% (feed moisture level) and 23% feed soybean composition and optimum responses in terms of bulk density, expansion index, lightness, redness and yellowness chroma indices were 0.21 g cm-3, 128.9%, 17.1, 3.13 and 24.5 respectively. This indicates that optimum conditions can be established in twin-screw extrusion cooking of broken rice fractions and full-fat soybean composite blends that can result in product of low bulk and maximum expansion with a satisfactory light yellow product color that can be used to produce products that valorize broken rice and reduce qualitative postharvest loss.

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Nitrogen solubility index and amino acid profile of extruded African breadfruit (<i>T. africana</i>) blends

Cited by 18 publications

References 4 publications

Amino acid profile of raw and extruded blends of African yam bean (Sphenostylis stenocarpa) and cassava flour

Amino acid profile of raw and extruded blends of African yam bean (Sphenostylis stenocarpa) and cassava flour

Green Synthesis of Nanofertilizers and Their Application as a Foliar forCucurbita pepoL

Use of response surface methodology (RSM) for composite blends of low grade broken rice fractions and full-fat soybean flour by a twin-screw extrusion cooking process

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