Physical properties of extruded snacks enriched with soybean and moringa leaf powder

Abstract

This study was conducted to investigate the application of extrusion cooking in the production of snacks containing soybean (SB) and Moringa oleifera (MO) leaves as inexpensive sources of micronutrients. The specific objectives were to examine effects of barrel temperature, residence time and moisture content of feed on selected physical properties of extruded snacks (extrudates), namely water absorption index (WAI), water solubility index (WSI) and expansion ratio (ER). The extrudates were obtained by blending different levels of input ingredients of maize flour (MF) (55 to 80%), full fat soybean flour (FFSF) (10 to 30%), and Moringa oleifera leaf powder (MOLP) (5 to 15%). Extrusion process variables in a twin-screw extruder were at three levels for temperature (100, 130 and 160°C), feed moisture content (15, 22.5 and 30%), and residence time (60, 75 and 90 s). The performed study revealed that the level of incorporation of both FFSF and MOLP, and feed moisture content have significant effects on the expansion ratio, water solubility index and water absorption index of the extrudates. It was concluded that the role of processing conditions and blending levels have a significant contribution to the quality characteristics of the soy-moringa expanded snacks.

Gluten‐free pasta fortified with moringa leaves: effect of recipe ratios on quality and structural properties

“…It has the therapeutic potential against many diseases such as cancer and diabetes due to its high oxidative stability (Uzoaga et al ., 2020). There were many studies used moringa as a pasta ingredient (Liu et al ., 2011; Sahoo et al ., 2014; Rweyemamu et al ., 2015) and others used rice, corn, or oats as gluten‐free pasta (Giménez et al ., 2013; Bouasla & Wójtowicz, 2021; Jain et al ., 2022), but nobody used the combination of corn, oats, and moringa. As a result, our objective was to produce a unique high‐quality gluten‐free pasta and check the effect of ingredients' proportions on pastas' quality, textural, and structural properties.…”

Phytochemical, proximate, and elemental analysis of chia seed (<i>Salvia hispanica</i> L.) from Dawanau grain market, Kano State, Nigeria

“…The capacity and value of these safe, healthy, and high-quality foods, as well as other alternative sources of rich foods such as plants, are required. Various research studies have been conducted to identify inexpensive and sustainable solutions for supplementing the needed nutrients from different plant sources such as soybeans (SB), Moringa oleifera (Rweyemamu et. al., 2015), and chia seeds (Otondi et.…”

Investigations on the influence of Moringa oleifera on the growth, haematology, immunity and disease resistance in Oreochromis niloticus with special reference to the analysis of antioxidant activities by PAGE electrophoresis

“…Moringa oleifera has a diverse nutritional profile, including protein, calcium, magnesium, potassium and iron. Therefore, M. oleifera is promoted by the World Health Organization (WHO) as a food supplement against hunger and malnutrition in poor communities (Rweyemamu et al, 2015). The different parts of M. oleifera including, the seeds, roots, leaves, flowers and fruits, are rich sources of phytochemicals/secondary metabolites.…”

“…Therefore, M . oleifera is promoted by the World Health Organization (WHO) as a food supplement against hunger and malnutrition in poor communities (Rweyemamu et al, 2015). The different parts of M .…”