Optimization and characterization of rice–pigeon pea flour blend using extrusion cooking process

Abstract

This study was carried out to formulate rice and pigeon pea flour blend with the aim of providing nutrient‐enriched and inexpensive food for developing countries where the raw materials are found in abundance. Three factors (screw speed, feed moisture content and feed blend composition) affecting the extrusion cooking process were subjected to face‐centred central composite design (FCCCD), and physical properties were used as the response. Analysis of variance showed that the developed quadratic model was significant with coefficient of determinations (R2) of 0.96 for expansion index, 0.93 for bulk density and 0.88 for water absorption index. Validation experiments were carried out where four rice–pigeon pea flour blends were subjected to physical, mineral and amino acid analyses. Formulation 3 set at screw speed, feed moisture content and feed blend composition of 220 rpm, 30% and 25%, respectively, led to maximum expansion index of 9.98 ± 0.15, bulk density of 0.12 ± 0.01 g/mL and water absorption index of 6.41 ± 0.07. There was significant (p < 0.05) increase in essential amino acids in all the developed rice–pigeon pea flour blends, and Formulation 3 was found to be two‐ and fivefold higher in terms of methionine and lysine contents, respectively, than the control (extruded rice). Similarly, calcium (3.41 ± 0.07 mg/100 g), iron (12.64 ± 0.03 mg/100 g) and zinc (9.33 ± 0.02 g/100 g) contents in Formulation 3 were significantly (p < 0.05) higher than the values of 1.19 ± 0.13, 5.89 ± 0.10 and 2.67 ± 0.05 mg/100 g recorded, respectively, for the extruded rice (control). In conclusion, the extruded rice–pigeon pea flour blend showed better physical properties and nutritional quality than the extruded rice.

Mung bean flour‐added extruded snack production: Evaluation of the pasting properties of flour blends and the physicochemical, morphological, and functional properties of the product

“…AD is an important physical property that determines the quality of the extrudates (Banki et al, 2021), and high ER and low AD are desired as the criteria for good quality (Table 2). Results show that FM, BT, and MBF content all significantly influenced ( p < 0.05) AD (Table 4; Figures 1b and 2c,d).…”

“…Results show that FM, BT, and MBF content all significantly influenced ( p < 0.05) AD (Table 4; Figures 1b and 2c,d). Increasing FM increases AD by decreasing elasticity and gelatinization (Banki et al, 2021). Extrudate AD increased substantially with increased MBF.…”

“…The introduction of protein into the starchy extrudates caused a decrease in product expansion by limiting the extensibility of the starch polymer as it expanded upon exiting the die (Korkerd et al, 2016). The insoluble fiber in MBF reduces the dough's AD is an important physical property that determines the quality of the extrudates (Banki et al, 2021), and high ER and low AD are desired as the criteria for good quality (…”

“…Results show that FM, BT, and MBF content all significantly influenced ( p < 0.05) AD (Table4; Figures1b and 2c,d). Increasing FM increases AD by decreasing elasticity and gelatinization(Banki et al, 2021). Extrudate T A B L E 2 Abbreviations: AD, apparent density; CR, crispiness; ER, expansion ratio; H, hardness; OA, overall acceptability; PC, protein content; WAI, water absorption index; WSI, water solubility index; X c , degree of crystallinity.…”

Strategies to promote the dietary use of pigeon pea (Cajanus cajan L.) for human nutrition and health

“…During extrusion, pigeon pea went upon high pressure and shearing, which resulted in a puffing effect with a light texture. This helped in the development of pigeon pea snacks (Banki et al., 2021; Okpala, 2018; Ozioma et al., 2023). Noteworthy, in the extrusion process, pigeon pea was usually mixed with other foods or food ingredients.…”