Abstract
There is increase in the use of cocoyam tubers for flour production which can be use for food and industrial purposes in Nigeria. Cocoyam (Xanthosoma sagittifolium) flour was cooked and extruded in a single screw extruder. A second order central composite response surface design was used in designing the experiment which generated 20 runs on selected process parameters including feed moisture (22, 24 and 26%), screw speed (60, 70 and 80rpm) and barrel temperature (200, 220 and 240°C) on the functional and physical properties (density, expansion, water absorption index (WAI), water solubility index (WSI) and hardness) of the extrudates. Furthermore, the nutritional compositions of the snacks were also determined. Increase in feed moisture content results in higher density, lower expansion, higher WAI, lower WSI and higher hardness in the extrudates while increase in barrel temperature decreases the density, WAI and hardness but led to increase in expansion and WSI in the extrudates. The nutrient value for the extruded snacks were protein (3.76%), fibre (6.41%), carbohydrate (79.50%), energy (343.03 kj/100 g), Ca (238.50 mg/100 g), Mg (113.71 mg/100 g), K (283.77 mg/100 g), Na (97.66 mg/100 g), P(161.23 mg/100 g), vitamin C (1.03 mg/100 g) and niacin (0.78 mg/100 g). This study has established that a nutritious and acceptable snack can be produced from cocoyam flour using extrusion cooking. Key words: Cocoyam flour, single screw extrusion, functional, physical properties, nutritional composition.
Highlights
Cocoyam, a member of the Araceae family is an ancient crop and is one of the minor staple root crops commonly grown in the forest zone of Nigeria and Ghana (Ekanem and Osuji, 2006)
220 240 was to determine the effect of extrusion parameters on the physical, functional and nutritional composition of snacks developed from cocoyam flour
It was observed that increase in feed moisture leads to increase in extrudates density at all temperature levels
Summary
A member of the Araceae family is an ancient crop and is one of the minor staple root crops commonly grown in the forest zone of Nigeria and Ghana (Ekanem and Osuji, 2006). 220 240 was to determine the effect of extrusion parameters on the physical, functional and nutritional composition of snacks developed from cocoyam flour. Most processing methods are known to reduce the level of oxalate in cocoyam such as boiling, roasting, frying in oil, milling and conversion into ‘fufu’, soup thickeners, flour for baking, chips, beverage powder, porridge and specialty food for gastro-intestinal disorders Response surface methodology (RSM) is a statistical method for determining and simultaneously solving multivariate equation. It uses an experimental design such as central composite rotatable design (CCRD) to fit a first or second order polynomial by least significant techniques.
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