Abstract
<p>Blends of sorghum and Bambara groundnut flour at 90:10, 80:20 and 70:30 ratios respectively, were extruded at 20%, 22.5% and 25% moisture levels and 120<sup>o</sup>C, 140<sup>o</sup>C and 160<sup>o</sup>C barrel temperatures using a single-screw extruder. Response surface methodology with central composite face-centered (CCF) design was used to model the viscosity, water absorption index (WAI) water solubility index (WSI), sectional expansion index (SEI), bulk density (BD), apparent specific volume (ASV) and mass flow rate of the extrudates. The viscosity, WAI, WSI, SEI, BD, ASV and MFR of extrudates varied from 8.38 to 18.78 Nsm-<sup>2</sup>, 5.30 to 6.21 g/g water, 10.5 to 21%, 2.55 to 5.1, 0.223 to 0.499 g/cm<sup>3</sup>, 4.15 to 6.55 cm<sup>3</sup>, and 1.19 to 2.3 g/s respectively. The R<sup>2</sup> values were 0.83, 0.71, 0.55, 0.61, 0.66, 0.77 and 0.61 respectively with a non-significant lack of fit; except for viscosity. Plots of residuals against fitted values showed that residuals were randomly scattered in all cases, thus validating the empirical models for the responses. The optimum amount of Bambara groundnut flour, feed moisture and extrusion temperature were established for viscosity, WAI, SEI, BD, ASV and MFR of the extrudates. Feed moisture had the most effect on extrudates functional and physical properties followed by extrusion temperature.<strong></strong></p>
Highlights
Sorghum is one of the staple crops for human consumption in large areas of the world
Feed moisture had the most effect on extrudates functional and physical properties followed by extrusion temperature
The highest water absorption index was from the sample with 10% Bambara groundnut flour, 20% feed moisture, extruded at 120oC
Summary
Sorghum is one of the staple crops for human consumption in large areas of the world. Sorghum is composed of 84.0% carbohydrates, 11% protein, 2.5% fat, 2.2% crude fibre, and 1.6% ash (Shobha et al, 2008). It is underutilized in modern food processing technologies in Nigeria. The food is compressed and worked to form a semi-solid mass. This is forced through a restricted opening (the die) at the discharge end of the screw. The main purpose of extrusion is to increase variety of foods in the diet by producing a range of products with different shapes, textures, colours, and flavours from basic ingredients (Lewis, 1987)
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