Process optimization of extrusion variables and its effect on properties of extruded cocoyam (Xanthosoma sagittifolium) noodles.

Sunday Samuel Sobowale,Temitope Saratallahi Abidoye,Oluwafemi Ayodeji Adebo,Yusuf Olamide Kewuyemi,Antoine Floribert Mulaba‐Bafubiandi,Oluwatoyin Habibat Animashaun

doi:10.1002/fsn3.786

Sunday Samuel Sobowale, Temitope Saratallahi Abidoye + Show 4 more

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https://doi.org/10.1002/fsn3.786

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Abstract

The current industrial demand for starchy foods has been dominated by other roots and tubers, while cocoyam, despite being rich in fiber, minerals, and vitamins has remained under exploited. In this study, the effect of feed moisture content (FMC), screw speed (SS) and barrel temperature (BT) on the quality characteristics of cocoyam noodles (proximate, thermo‐physical, physicochemical, texture, color, extrudate properties, and sensory characteristics) were investigated using central composite design (CCD) of response surface methodology (RSM). Flour was produced from fresh tubers of cocoyam (Xanthosoma sagittifolium) and subsequently processed into noodles using a twin screw extruder. Results showed that the proximate compositions, thermo‐physical, physicochemical properties, and color of the cocoyam noodles were significantly (p < 0.05) influenced by the extrusion process variables. The texture and extrudate properties of cocoyam noodles were equally significantly (p < 0.05) different. The experimental data obtained and predicted values of the response models were comparable, with statistical indices [absolute average deviation (AAD, 0–0.23), bias factor (B f, 1–1.08), and accuracy factor (A f, 1–1.23)] indicating the validity of the derived models. The optimal extrusion processing conditions for quality cocoyam noodles were FMC, SS, and BT of 47.5%, 700 rpm and 50°C, respectively, as cocoyam noodles obtained at these conditions had comparable properties and were most preferred and accepted by the sensory panelists.

Highlights

Cocoyam (Xanthosoma sagittifolium) is an important staple food grown extensively in the Southern belt of Nigeria, and the country was the world’s largest producer as at 2014 (FAOSTAT, 2016)
Noodles produced from feed moisture content (FMC) of 47.5%, screw speed (SS) of 800 rpm and barrel temperature (BT) of 55°C had the highest moisture content, while those obtained at same conditions but slightly lower SS of 700 rpm had the lowest
There were significance differences (p < 0.05) in the fat content of the cocoyam noodles with samples from FMC of 52.5%, SS of 800 rpm, and BT of 45°C having the highest fat content, while samples obtained from FMC of 42.5%, SS of 700 rpm, and BT of 55°C gave the lowest

Summary

Introduction

Cocoyam (Xanthosoma sagittifolium) is an important staple food grown extensively in the Southern belt of Nigeria, and the country was the world’s largest producer as at 2014 (FAOSTAT, 2016). Extrusion further leads to the reduction in anti-nutritional factors, increase in product microbiological safety, and much better consumer acceptability (Korkerd, Wanlapa, Puttanlek, Uttapap, & Rungsardthong, 2016; Sumathy, Ushakumari, & Malleshi, 2007). This versatile processing technique has been applied to the development of various inexpensive food products such as instant beverages, snacks, pasta, baby foods, noodles, and remains potentially promising for the processing of cocoyam

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