Effect of Extrusion Conditions on Nutrient Status of Ready-to-Eat Breakfast Cereals from Sorghum-Cowpea Extrudates
Journal Title: Journal of Food Processing & Beverages - Year 2016, Vol 4, Issue 1
Abstract
Sorghum and cowpea flour mixes (90:10, 80:20 and 70:30 ratios respectively) were extruded at 20%, 22.5% and 25% moisture levels and 120 °C, 140 °C and 160 °C barrel temperatures using a singlescrew extruder. A central composite face-centered design was used to study the effects of feed composition, feed moisture and extrusion temperature on the proximate composition and essential aminoacids of the extrudates. Results obtained showed that the energy, carbohydrate, protein, moisture, fat, ash and crude fibre content of the extrudates increased from 363.63 to 379.15 kcal, 70.19 to 77.55%, 13.20% to 17.80, 5.50 to 7.90%, 1.55 to 1.75% and 1.60 to 2.80% and 2.10 to 2.72% respectively. Lysine content of the extrudates increased from 5.46 to 7.27 g/100 g, while methionine ranged from 1.05 to 1.85 g/100 g. There was significant (p≤0.01) increase in the protein and amino acid contents of the extrudates due to supplementation with cowpea flour. Both the protein content and all the essential amino acids of extrudate samples were in sufficient amounts to meet the requirements for adults and children of 10 to 12 years of age. The coefficients of determination (R2) were 0.91, 0.96, 0.99, 0.87, 0.85, 0.84 and 0.99 for the energy, carbohydrate, protein, moisture, fat, ash and crude fibre content of the extrudates respectively. There was nonsignificant lack of fit. The R2 values ranged from 0.83 to 0.96 for essential amino acids. Feed composition had the most effect on the various responses followed by barrel temperature. The model equations could be used to predict the proximate composition and essential amino acid profile of the extrudates.
Authors and Affiliations
David Iordehiin Gbeny
Keywords
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- EP ID EP245589
- DOI 10.13188/2332-4104.1000015
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