Optimization of Extrusion Process for Preparation of Ready-to-Eat Product from Maize-Rice-Anola

Abstract

A blend of maize flour, rice flour and Anola in the ratio 80:10:10 was used as the ingredients for extrusion that would provide a vitamin C enriched ready-to-eat food product. Central composite design was used to evaluate the effects of independent variables, namely, barrel temperature (383-4030 K), screw speed (300-400 rpm) and feed moisture content (22-28.2% d.b) on product responses (bulk density, hardness, colour, expansion ratio and vitamin C). Sensory analysis was carried out using the 9-point hedonic scale for selected extruded product for colour, texture (hardness) and overall acceptability. The regression model developed was significant with R2 greater than 0.78. Barrel temperature and screw speed significantly influenced (P < 0.10) the expansion ratio, bulk density, and vitamin C. The barrel temperature and moisture content for colour and hardness of the product were significantly different (P< 0.05). On the basis of organoleptic evaluation, the product extruded at 3930 K barrel temperature, 350 rpm screw speed and 25% (d.b) feed moisture content was of the most acceptable quality.