Process optimization of extrusion variables and its effect on properties of extruded cocoyam (Xanthosoma sagittifolium) noodles

Abstract

The current industrial demand for starchy foods has been dominated by other roots and tubers, while cocoyam, despite being rich in fiber, minerals, and vitamins has remained under exploited. In this study, the effect of feed moisture content (FMC), screw speed (SS) and barrel temperature (BT) on the quality characteristics of cocoyam noodles (proximate, thermo‐physical, physicochemical, texture, color, extrudate properties, and sensory characteristics) were investigated using central composite design (CCD) of response surface methodology (RSM). Flour was produced from fresh tubers of cocoyam (Xanthosoma sagittifolium) and subsequently processed into noodles using a twin screw extruder. Results showed that the proximate compositions, thermo‐physical, physicochemical properties, and color of the cocoyam noodles were significantly (p < 0.05) influenced by the extrusion process variables. The texture and extrudate properties of cocoyam noodles were equally significantly (p < 0.05) different. The experimental data obtained and predicted values of the response models were comparable, with statistical indices [absolute average deviation (AAD, 0–0.23), bias factor (B f, 1–1.08), and accuracy factor (A f, 1–1.23)] indicating the validity of the derived models. The optimal extrusion processing conditions for quality cocoyam noodles were FMC, SS, and BT of 47.5%, 700 rpm and 50°C, respectively, as cocoyam noodles obtained at these conditions had comparable properties and were most preferred and accepted by the sensory panelists.

Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology

“…Observation drawn from the coefficient of regression model indicates positive quadratic effect on frying temperature and time, while there was no significant effect ( p > .05) on the cooking time in all the samples studied. Previous studies have affirmed that a good fit of empirical model and experimental data are depicted by R 2 > 0.9 (Odunmbaku et al, ; Sobowale et al, , ). Apart from high R 2 values which indicated validity of the model, other measures including bias factor ( B f ) and accuracy factor ( A f ) judged by closeness to unity (1) and not excluding average absolute deviation (AAD) (values close to zero).…”

“…Observation drawn from the coefficient of regression model indicates positive quadratic effect on frying temperature and time, while there was no significant effect (p > .05) on the cooking time in all the samples studied. Previous studies have affirmed that a good fit of empirical model and experimental data are depicted by R 2 > 0.9 (Odunmbaku et al, 2018;Sobowale et al, 2017Sobowale et al, , 2018.…”

“…The textural properties (hardness or force @peak, deflection @peak, energy to peak, adhesiveness, chewiness, cohesiveness, fracturability, gumminess, springiness, stringiness, force @break, and energy to break) of the fried goat meat sausages are presented in Tables and . Texture is an important and desirable attribute of food products (Sobowale et al, ). Processing conditions and ingredient formulations have a direct impact on the textural behavior of food products (Pandey, Harilali, & Radhakrishna, ).…”

Influence of traditional and back‐slopping steeping methods on some quality attributes of lima bean‐sorghum composite flour and its bread making potential

“…Numerical scores were assigned on a 9‐point hedonic scale ranging from 9 (like extremely) to 1 (dislike extremely) (Sobowale et al. (2018); Stone & Sidel, 2004).…”

“…The panelists were subsequently briefed about the product and asked to evaluate the bread samples by ticking the expression based on degree of likeness using the questionnaire provided for crumb, crust, aroma, taste, texture, and overall acceptability. Numerical scores were assigned on a 9-point hedonic scale ranging from 9 (like extremely) to 1 (dislike extremely) (Sobowale et al (2018); Stone & Sidel, 2004).…”