Yam: Technological Interventions

Akinoso, Rahman; Abiodun, Olufunmilola Adunni

doi:10.1002/9781118992739.ch12

Cited by 2 publications

(1 citation statement)

References 68 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Extrusion of flours from root and tuber crops has enabled the production of a range of snacks and pre-gelatinized flours, thereby providing an economic means of diversifying the utilization of such crops (Akinoso and Abiodun, 2016). Native starches from these crops have been modified by means of extrusion, leading to improved functionality.…”

Section: Roots and Tubersmentioning

confidence: 99%

Extrusion processing of raw food materials and by-products: A review

Offiah

Kontogiorgos

Falade

2018

Critical Reviews in Food Science and Nutrition

112

View full text Add to dashboard Cite

Extrusion technology has rapidly transformed the food industry with its numerous advantages over other processing methods. It offers a platform for processing different products from various food groups by modifying minor or major ingredients and processing conditions. Although cereals occupy a large portion of the extruded foods market, several other types of raw materials have been used. Extrusion processing of various food groups, including cereals and pseudo cereals, roots and tubers, pulses and oilseeds, fruits and vegetables, and animal products, as well as structural and nutritional changes in these food matrices are reviewed. Value addition by extrusion to food processing wastes and by-products from fruits and vegetables, dairy, meat and seafood, cereals and residues from starch, syrup and alcohol production, and oilseed processing are also discussed. Extrusion presents an economical technology for incorporating food processing residues and by-products back into the food stream. In contemporary scenarios, rising demand for extruded products with functional ingredients, attributed to evolving lifestyles and preferences, have led to innovations in the form, texture, color and content of extruded products. Information presented in this review would be of importance to processors and researchers as they seek to enhance nutritional quality and delivery of extruded products.

show abstract

Section: Roots and Tubersmentioning

confidence: 99%

Extrusion processing of raw food materials and by-products: A review

Offiah

Kontogiorgos

Falade

2018

Critical Reviews in Food Science and Nutrition

112

View full text Add to dashboard Cite

show abstract

Process optimization for yam flour incorporated in expanded extrudates

Rajbanshi

Katuwal³

et al. 2021

International Journal of Food Properties

View full text Add to dashboard Cite

The effects of incorporation of water yam (Dioscorea alata L.), feed moisture content, and extrusion conditions on physical characteristics of expanded extrudate were studied using response surface methodology. The mixture was prepared using maize grit, rice grit, and gram flour. Yam flour was incorporated at 10-20% level in the feed mix, and the moisture content of the feed was varied from 13% to 15%. The extrusion process was run at varied temperature conditions (90-110°C) in a single screw extruder. A numerical multi-response optimization technique was used for optimizing input variables. Lateral expansion (LE) and starch digestibility had significant (p < 0.05) positive effects due to yam incorporation, while density, water absorption index (WAI), and water solubility index (WSI) had a significantly negative effects. Feed moisture had a significant (p < 0.05) effects on product density and WSI positively. Barrel temperature had a significant (p < 0.05) positive effects on LE and starch digestibility where density and WAI had a significant negative effects. Optimum operating conditions for yam flour addition, feed moisture and barrel temperature were 20%, 13.28%, and 108.83°C, respectively. Corresponding to these process variable, predicted values were 144.65% for LE, 0.222g/cm 3 for density, 6.002 g/g for WAI, 7.217% for WSI, and 305.15 µg/g for maltose content with desirability 0.848. The extrusion conditions and response variables reveal the possibility of using yam to produce extruded expanded snacks.

show abstract

Yam: Technological Interventions

Cited by 2 publications

References 68 publications

Extrusion processing of raw food materials and by-products: A review

Extrusion processing of raw food materials and by-products: A review

Process optimization for yam flour incorporated in expanded extrudates

Contact Info

Product

Resources

About