Moisture Sorption Characteristics Research Articles

Moisture Transfer Characteristics and Microbiological Stability of Fermented Pre-gelatinized Plantain and Soybean Based Complementary Food Flours

The effect of gelatinization and fermentation on the moisture sorption characteristics and microbial stability of complementary foods from unripe plantain fruits and soybean seeds was evaluated. The plantain was heated to obtain 10%, 18%, 23%, 33%, 74% and 100% starch gelatinization. The samples were fermented, dried and ground to flour. Plantain and soybean flour were mixed by material balance to produce 16% protein complementary foods. Moisture sorption isotherms wereinvestigated at 10, 20, 30, and 40 ° C using the gravimetric method. The BET equation was fitted to the experimental sorption data, and the Clausius-Clapeyron equation was used to determine the isosteric heat of sorption. The microbial stability of the gruels was evaluated using the microbial challenge test with Staphylococcus aureus. With better results from fully gelatinized samples, gelatinization and fermentation reduced the hygroscopic properties of the dehydrated products, with the gelatinized fermented samples having the least equilibrium moisture contents, monolayer moisture values, surface area of sorbent, and net isosteric heats of sorption, an indication that these samples could be stored at temperatures as high as 40 ° C with extended shelf life. The microbiological stability of foods was enhanced by fermentation, since microbial growth was suppressed in fermented samples, offering perspectives for microbial stability of the products.

Chemical Properties and Moisture Sorption Isotherm of Smoke- Dried Catfish (Clarias gariepinus) and Mackerel (Trachurus trachurus) Produced with a Modified Smoking Kiln: Application of Four Models to Sorption on Data

The effectiveness of a modified smoking kiln, the smoking quality, and the moisture sorption characteristics of smoked dried catfish and mackerel were all investigated in this study. Smoked dried catfish protein, ash, fat and moisture ranged between 73.37 and 73.80 %, 5.00 and 5.40% 10.30 and 11.05% and 8.05 and 8.12% respectively and for smoked dried mackerel 70.58 and 70.67%, 5.00 and 5.94%, 12.99 and13.15%, and 6.14 and 6.37% respectively, while the moisture sorption isotherm confirmed type III BET isotherm with marked hysteresis. Smoke dried catfish and mackerel's type III isotherm is as expected given that food items high in protein have been observed to display type III forms. For the Henderson, BET, GAB, and Oswin models, the values of the root means square ranged from 2.6 to 8.7, 4.6 to 9.1, 5.9 to 12.1, and 4.1 to 13.16, respectively. The coefficients of determination for these models ranged from 0.95 to 0.99, 0.93 to 0.96, 0.83 to 0.94, and 0.91 to 0.94. For catfish and mackerel, the isosteric heats of sorption for the adsorption and desorption pathways, respectively, were 4.55 and 1.22 kJ/mol and 4.07 and 1.10 kJ/mol, respectively. With an increase in temperature from 20 to 40 oC, the apparent sorbate surface area fell for catfish from 99.38 to 85.02 m2/g solid and for mackerel from 76.01 to 66.25 m2/g solid. The smoking kiln performed the basic tasks of smoking and drying the fishes very well, with high-quality nutrients.

Moisture Sorption Characteristics of Wheat-Mango Flake

In this study, the moisture sorption characteristics of wheat-mango flakes in relation to their shelf-life in high-density polyethylene material were studied. A preliminary research work was done to ascertain the optimum acceptable levels of Mango pulp addition to wheat flake production using 0 to 80 % (w/v) of wheat and mango pulp. Sensory evaluation was done and the most accepted flake samples were selected, the main research, the level of mango pulp was the varied ratio of 0 to 50 giving rise to a total of 5 samples. Moisture sorption characteristics of the flakes were studied using standard methods. The goodness of fit of the various models was evaluated using the percentage root mean square of the errors (%RMS) for adsorption and desorption. In the adsorption mode, the RMS ranged from 14.36 to 43.62 (GAB), 13.82 to 67.69(BET), 2.69 to 12.97(OSWIN), 4.10 to 16.35 (HENDERSON) in W: M 100:0 sample. For W:M 90:10, the RMS ranged from 38.12 to 43.76 (GAB) 34.04 to 95.33 (BET), 3.24 to 4.48 (OSWIN), 1.89 to 13.85 (HENDERSON). For W: M 80:20, the RMS ranged from 29.48 to 90.85 (GAB), 18.10 to 68.72 (BET), 1.91 to 4.75 (OSWIN), 4.40 to 15.46 (HENDERSON). For W: M 70:30, the RMS ranged from 35.22 to 47.91 (GAB), 14.51 to 40.56 (BET), 2.81 to 4.20 (OSWIN), 2.32 to 13.78 (HENDERSON). For W:M 60:40, the RMS ranged from 23.59 to 55.91 (GAB), 14.41 to 42.96 (BET), 2.96 to 5.97 (OSWIN), 1.95 to 15.28 (HENDERSON). And for W:M 50:50, the values ranged from 41.20 to 55.10 (GAB),13.85 to 60.53 (BET), 1.78 to 5.65 (OSWIN), 1.25 to 14.35 (HENDERSON) respectively. Wheat-mango flakes sorption isotherm obeys type II curve and Oswin and Henderson model fits better and shelf-life for wheat-mango flake is greater than 12 months in high density polyethylene packaging film used as packaging material. Sensory evaluation revealed that acceptable flakes can be produced from wheat supplemented with mango fruit pulp. Blend formulation wheat: mango at 50:50 was mostly acceptable

Extraction and Physicochemical Characterization of <i>Adansonia digitata L.</i> Mucilage

Background: Adansonia digitata leaves are edible and they contain a significant amount of mucilage that has shown potentials for pharmaceutical application. However, there is paucity of information on this mucilage contained in its leaves.
 Objective: This study aimed to determine a suitable method for extraction of Adansonia digitata mucilage (ADM) as well as to characterize its physicochemical properties.
 Materials and Methods: ADM was extracted from the aqueous dispersion of the dried leaves powder of Adansonia digitata L. in water via precipitation with ethanol. Physicochemical characterization of ADM was based on viscosity, chemical composition, particle size characterization via QICPIC, Scanning Electron Microscopy (SEM), Attenuated Total Reflectance Fourier Transforms Infrared (ATR -FTIR) spectroscopy, Nuclear magnetic resonance (NMR), moisture content and Dynamic vapor sorption (DVS) studies as well as pH and aqueous solubility tests. In addition to this, colour of the mucilage and thermal analysis via DSC were used as criteria for selection of the most suitable method for extraction of ADM.
 Results: Colour and thermal analysis revealed a level of purity in the extraction process. The irregular needle like structures of ADM revealed by SEM was found to be mildly acidic with a high viscosity that is concentration dependent in aqueous medium. Thermal characterization revealed a glass transition (Tg) and melting temperatures (Tm) of 55.61 °C and 179.10 °C respectively. Finger prints of functional groups revealed azo aromatic groups and other chemical constituents of sugars including glucose, galactose, arabinose and rhamnose, and sugar acid form of galacturonic acid were identified by NMR. Moisture sorption provided insight into water sorption mechanism, processing, packaging and storage conditions of the mucilage.
 Conclusion: Extraction of ADM via a heat free method improved its colour and purity based on the technique used. The mucilage was found to be a highly viscous and hydrates rapidly with good gelling properties. In addition its moisture sorption characteristics and glass transition temperature gave insight into its stability, storage and packaging conditions. These properties reveal its potential for many pharmaceutical applications including binding, coating, gelling agents as well as matrix forming.

Moisture sorption, thermal, and caking characteristics of l-lysine-carbonate granules

l-Lysine, an essential amino acid, is often produced in the granular form of l-lysine-monohydrochloride (l-lysine-HCl). To address chemical waste and processing cost concerns associated with the production of l-lysine-HCl granules, an alternative process has been recently developed for the production of l-lysine as granules of l-lysine-carbonate (l-lysine-CO3). In the present study, the moisture sorption, thermal, and caking properties of l-lysine-CO3 granules were investigated in comparison with commercial l-lysine-HCl granules. l-Lysine-CO3 granules showed a popcorn-like surface structure (59.0% crystallinity), while l-lysine-HCl granules exhibited an angular crystalline structure (72.9% crystallinity). l-Lysine-CO3 granules had a less compact structure than l-lysine-HCl granules and showed excellent initial flowability comparable to l-lysine-HCl granules. l-Lysine-CO3 granules were more hygroscopic than l-lysine-HCl granules, probably due to their lower crystallinity and less compact structure. l-Lysine-CO3 granules began to undergo thermal decomposition at 192 °C, probably due to CO2 release, followed by melting at 234 °C and further decomposition, while l-lysine-HCl granules underwent melting at 251 °C, and then began to undergo thermal decomposition at 260 °C. No glass transition was observed for either lysine-CO3 or l-lysine-HCl granules. Storage test under pressurized and accelerated conditions showed that l-lysine-CO3 granules were more prone to caking and formed harder agglomerates than l-lysine-HCl granules. The results showed that l-lysine-CO3 granules were more hygroscopic, less thermally stable, and more prone to caking, compared to commercial l-lysine-HCl granules. However, these properties of l-lysine-CO3 granules were at acceptable levels for commercial use, thus l-lysine-CO3 granules have high potential for commercial development.

Whole wheat flour enriched with nectarine powder - antioxidant activity, microbiological and moisture sorption characteristics

The aims of the current scientific study are to present the initial data research on the flour mixture of whole wheat flour enriched with nectarine powder of Bulgarian origin – intended for sponge cake production - was created. The natural content of the antioxidants was evaluated through the in vitro methods DPPH, ABTS, FRAP, and CUPRAC. The equilibrium moisture content (EMC) and monolayer moisture content (MMC) were investigated at 10°C, 25°C, and 40°C, resembling the diapason of temperature conditions in the storage house. The water activity (from 0.1 to 0.9) is provided through saturated salt solutions of LiCl, CH3COOK, MgCl2, K2CO3, MgNO3, NaBr, NaCl, and KCl. The obtained adsorption and desorption EMC declare the tendency – with its increase, the temperature decrease at the constant value of aw. According to Brunauer’s classification, sorption isotherms are of the second class, showing their characteristic S-shape profile. The modeling of the obtained sorption data includes their mathematical description using one of the three-parametrical models of modified Halsey, Oswin, Chung-Pfost, and Henderson. The Brunauer-Emmett-Teller linearization was presented to the values of the monolayer moisture content – for the adsorption process they are between 5.78% and 8.94%; and for the desorption - between 7.25% and 8.89%.

Comparison of the performance of class-C and class-F fly ash concrete mixtures produced with crushed stone sand

The use of fly ash as partial replacement of cement in the production of environmentally-friendly concrete is now an established fact. This study investigated the effects of class-C and class-F fly ash at 20 wt% replacement of Portland cement (PC) on the strength and durability characteristics of concrete mixtures incorporating crushed stone sand as fine aggregate. Experimental investigations were carried to compare the effects of class-C and class-F fly ash as partial replacement of cement on the rheology, compressive strength, moisture sorption, abrasion resistance, and microstructural characteristics of the resulting concrete mixtures at various concrete ages.Test results showed that the use of class-C fly ash lowers the workability (slump value) by 26% and entrained air by 33% of the fresh concrete, while the class-F fly didn’t not affect these characteristics when compared with that of control mixture. On the other hand, the use of class-C and class-F fly ash enhanced the later age compressive strength of the resulting mixtures by 23% and 35%, respectively in comparison to control concrete mixture. At 56 days of concrete age, 20% and 29% reduction in the 8-day cumulative moisture sorption and 14% and 19% reduction in mass loss due to abrasion of class-C and class-F based concrete mixtures, respectively, was recorded as compared to that of control mixture. Scanning electron microscopic (SEM) analyses showed enhancement in the microstructure of the concrete mixtures as results of the inclusion of fly ash as partial replacement of PC. Test results also showed superior performance of class-F fly ash on the strength and durability characteristics of resulting concrete mixture as compared to class-C fly ash at equivalent replacement level. The outcome of this study provides insight into the comparative performance of class-C and class-F fly ash based concrete mixtures in fresh and hardened states.

Moisture sorption characteristics of Mohanthal, a chickpea flour (besan) basedtraditional dairy product

Moisture sorption characteristics of Mohanthal, a traditional dairy product from Gujarat were investigated at temperature of 5–45 °C and water activities (aw) of 0.11–0.97. The sorption isotherms obtained were sigmoid in nature. Nine different mathematical models were found to effectively describe the moisture sorption data on the basis of regression analyses and goodness of fit. Each model was statistically evaluated by means of percent root mean square and coefficient of determination. The GAB model gave the best fit in the entire range of aw. Temperature dependence of the GAB constants and good fit were determined. Using Caurie’s model, the properties of sorbed water such as monolayer moisture content, number of adsorbed monolayers, density of sorbed water, bound water content and surface area of adsorption which decreased with an increase in temperature, were calculated. The monolayer moisture content ranged from 1.82 to 6.25 g/100 g solids in Mohanthal.

Moisture sorption characteristics and dynamic mechanical thermal analysis of dried petiole and rhizome of red water lily (Nymphaea x rubra)

Moisture sorption characteristics and dynamic mechanical thermal analysis of dried petiole and rhizome of red water lily (Nymphaea x rubra)

Moisture sorption characteristics and quality changes during storage of the dried petals of red water lily ( Nymphaea × rubra )

A petal of red water lily is considered a medicinal plant due to its various health benefits. However, it suffers from a short shelf life due to the high moisture content of its fresh form. So, moisture sorption isotherm is used to design drying and storage conditions for extending its shelf life. Up to now, there is no research on sorption isotherms and factors affecting the quality changes during storage of the dried petal. Therefore, this study aimed to fulfilling this research gap in designing or controlling the drying process and storage condition. The GAB model well-described sorption isotherms data and the monolayer moisture content ranged from 3.60% to 4.57% d.b. The Blahovec–Yanniotis model provided the information on water contribution to adsorption and desorption processes. Storage time and relative humidity were the main factors affecting the quality changes during storage while storage temperature served as a facilitator for these changes. Novelty impact statement The GAB model was the best model to describe the sorption isotherm of the red water lily petal and the contribution of water in both adsorption and desorption processes could be described by the Blahovec–Yanniotis model. The moisture-changing behavior at each relative humidity step could be described using the combination of reaction order kinetic and dynamic vapor sorption data. Storage time and relative humidity played a major role in quality changes (color parameters and antioxidant capacities) during storage and the correlation between color parameters and antioxidant capacities might be used as an alternative tool for a nondestructive analytical technique.

Moisture sorption characteristics of Rasomalai at different temperatures

Moisture sorption characteristics of Rasomalai at different temperatures

Mathematical modelling of water sorption isotherms and thermodynamic properties of wastewater sewage sludge

Abstract This study was aimed at determining wastewater sewage sludge moisture sorption characteristics using a static gravimetric method at 303 K, 313 K and 323 K. Eleven mathematical models were adopted to simulate the experimental data, and the optimal model was analysed. The indexes included the net isosteric heat of adsorption (qst), differential entropy (△S), spreading pressure (π), net integral enthalpy (qin) and net integral entropy (△Sin) to evaluate the thermodynamic properties of the sludge. The isotherm curves exhibited type II behaviour according to the Brunauer--Emmett--Teller classification. The sorption isotherm fitting showed that the Gugghenheim--Anderson--de Boer model was able to reproduce the equilibrium moisture content evolution with water activity for a moisture range varying from 6% to 89% (0.991 < R2 < 0.999). The net isosteric heat of sorption and differential entropy were evaluated through direct use of moisture isotherms via the Clausius–Clapeyron equation and used to investigate the enthalpy–entropy compensation theory. The net isosteric heat and differential entropy obviously decreased as the equilibrium moisture content increased, which satisfied the compensation theory. The spreading pressure of the sludge sorption process decreased as the temperature increased at a given water activity and increased as the water activity increased at a given temperature. When the spreading pressure was at a fixed level, the net integral enthalpy decreased as the equilibrium moisture content increased, whereas the net integral entropy decreased as the equilibrium moisture content increased to a minimum value of −93.17, −98.34 and −93.28 J/(mol.K) at 303 K, 313 K and 323 K, respectively, and then tended to increase.

Moisture Sorption Characteristics as Influenced by Application of Hurdles in Dambu-nama Production

Moisture transfer characteristics of dambu-nama (DN) as influenced by addition of citric acid, salt and sugar as hurdles were investigated. Four products comprising DN with 0.1% citric acid + 2% salt and 2% sugar (DNC0.1); DN+ 0.2% citric + 2% salt + 2% sugar (DNC0.2); DN + 0.3% citric acid +2% salt + 2% sugar (DNC0.3) and a control DN without citric acid , salt or sugar (DNC0) were produced and subjected to moisture sorption studies at different temperatures (30, 40, 50 and 60oC) and relative humidities of(10-96%). Incorporation of the hurdles into dambu-nama resulted in increase in monolayer moisture contents, surface areas, net isoteric heats and entropy of sorption. The isotherms obtained were best described by the Henderson model followed by the GAB and Oswin models. The hurdles also resulted to a J-shaped isotherm instead of the sigmoidal isotherm shape.

Differences in moisture sorption characteristics and browning of lesser mealworm (Alphitobius diaperinus) ingredients

Lesser mealworm (Alphitobius diaperinus) is an insect species that can be reared on an industrial scale for human consumption. In this study, the hydration behavior of processed lesser mealworm food ingredients (whole powder, protein concentrate, textured protein) was analyzed in comparison to whey protein concentrate and tofu. Moisture adsorption isotherms were determined gravimetrically over 0.11–0.96 water activity range at 5 and 20 °C, and seven sorption models were applied to fit the experimental data. The Guggenheim-Anderson-de Boer model performed best on the isotherms of all studied samples. The determined adsorption isotherms were type III according to Brunauer classification. Mealworm protein concentrate presented the strongest hydration capacity at 20 °C, followed by whey protein concentrate and whole mealworm powder. Textured mealworm protein and tofu exhibited similar hydration behavior at 5 °C. Moreover, browning and agglomeration of mealworm protein concentrate powder were observed at water activities of 0.73 and higher, which can be explained by its composition and porous structure and were not typical for whey protein concentrate. The moisture adsorption results are important for the prediction of lesser mealworm ingredients shelf-life or prevention of undesirable quality changes during storage, but more research on microbial growth and sensory quality is needed.

The research of moisture sorption characteristics in mineral wool under the Vietnamese climate conditions

The article discusses the characteristics of the sorption wet steam of mineral wool in laboratory experiments, necessary to determine the change in its mass in conditions of high humidity of the environment, already a country with a tropical climate. The results can be used in new construction and renovation of facades of buildings in Vietnam. A feature of the application of thermal insulation materials in the system of thermal insulation of facades of buildings in different climatic conditions is a factor in the durability of the materials, etc. The climatic conditions of Vietnam have significant features such as high average temperatures, humidity, rainfall, and a long rainy season. These parameters affect the durability and thermal insulation qualities of materials in the thermal insulation system of building facades. The characteristics of moisture resistance of mineral wool, which are used in the systems of ventilated facade construction for thermal protection of buildings in the world in Russia, are considered. In the laboratory evaluation experiments made mineral wool sorption characteristics: extract samples under direct contact with different degrees of relative humidity for a month. This test simulates the effects of a tropical climate in the mineral wool in assembly or during operation, when the protective layer is damaged. The result of the experiment shows the dependence of the degree of sorption of humid vapors of mineral wool on the value of the humidity of the air environment and the time of its direct contact with humid air. According to the results of such experiments can make the choice of building types and technologies insulating materials suitable for the climatic conditions of the Vietnamese during the repair and construction works.

Moisture Sorption Characteristics of Weaning Food

Stickiness and caking are the significant problems for food powders due to moisture migration from the storage environment. This study was conducted to determine the moisture sorption isotherm of weaning food (Nutrilac and Superceral) and to fit the sorption data in different sorption isotherm models. Static gravimetric method was used to determine the equilibrium moisture content (EMC) at 22-89% RH at 30°C. The EMC data obtained were plotted to the models Brunauer Emmet Teller (BET), Guggenheim Anderson and De Boer (GAB). Results indicated that sorption isotherms were of type II isotherm according to Brunauer et al., (1940) classification. BET model was fitted to the sorption data with coefficient of regression 0.985 and 0.986 for Nutrilac and Supercereal respectively. The GAB model was fitted with coefficient of regression 0.983 and 0.979 for Nutrilac and Supercereal respectively. Monolayer moisture content determined from the BET and GAB model at 30°C were 1.63 and 2.24 g/100g dry matter for Nutrilac and 1.51 and 2.26 g/100g dry matter for Supercereal respectively.

Moisture sorption characteristics of chhana murki

Moisture sorption characteristics of Chhana murki were investigated at a temperature of 20oC, 30oC, and 40oC using the static gravimetric method. Sorption curves obtained were sigmoid in shape and classified as type II. Equilibrium moisture content increased with an increase in water activity and decreases with an increase in temperature. Among the BET ,GAB, and Caurie models tested, the BET and GAB models were found better to predict EMC data. BET monolayer decreased from 5.77 g H2O /100 g of solids at 20oC to 4.83 g H2O /100 g of solids at 40oC. The GAB monolayer value decreased from 5.90 g H2O /100 g of solids at 20oC to 5.14 g H2O /100 g of solids at 40oC. The properties of sorbed water viz., number of adsorbed monolayer, percent bound and non-freezable water and surface area of sorption were determined using Caurie equation. Net isosteric heat of sorption decreased with a corresponding increase in moisture content, initially rapidly up to 15.89 g of water/100 g of solids and then approaching a constant value.

Moisture Sorption Characteristics and Isosteric Heat of Sorption of Vacuum Fried Chicken (Gallus gallus domesticus L.) “Isaw”

Chicken “isaw,” which is common street food in the Philippines, is prepared by conventional frying and is observed to have poor shelf-life and keeping qualities. Hence, a new product was developed employing vacuum frying technology to minimize undesirable changes and provide longer shelf-life as the conditions under vacuum frying involves the use of low temperature and minimal exposure to oxygen. However, data on its quality is not yet available since the product is new. Thus, the development of sorption isotherm and understanding of isosteric heat of sorption to the newly developed product is essential for the quantitative approach to predicting stability and quality changes during packaging and storage. Isotherms of vacuum fried chicken “isaw” were measured at 20 °C, 30 °C, and 40 °C by the static gravimetric method over a range of relative humidity (RH) from 7–75%. BET (up to 43% Aw), Smith, Kuhn, Oswin, Karel, and Peleg were the mathematical models used in fitting the experimental sorption data. Corresponding to BET, the monolayer moisture content (Xm) revealed that the vacuum fried chicken “isaw” must have a moisture content of 3.79%, 1.98%, and 1.96% at 20 °C, 30 °C, and 40 °C, respectively to prevent auto-oxidation and to enhance product stability of vacuum fried chicken “isaw” during storage. The net isosteric heat was calculated using the Clausius-Clapeyron equation and was observed that as moisture content is decreased, the isosteric heat of sorption increases. With these data gathered, generating and understanding the product’s sorption isotherm, energy constants, and general equation at 20 °C, 30 °C, and 40 °C would provide valuable information for predicting quality changes during storage and packaging and for convenience in its future processing in an attempt to improve its quality, safety, and profitability.

Moisture sorption characteristics of heat desiccated milk sweet ‘Khoa- peda’ prepared from Buffalo milk

Water activity (aw) is a valuable criterion in food processing affecting food product design and in ensuring food safety during storage. Khoa-peda is an indigenous khoa based dairy sweet prepared by mixing khoa and sugar and is popular all over India. It has a maximum shelf life of 15 days at refrigerated temperatures. The moisture sorption parameters of Khoa-peda prepared from buffalo milk were determined at three different temperatures 15, 25 and 35°C using a gravimetric-static method. The moisture sorption isotherms were found to be of sigmoid shape reflecting a Type II isotherm. At all water activities, the equilibrium moisture content was lower at higher temperatures. From amongst the GAB, Modified Mizrahi, Oswin, Caurie and Halsey models applied to the experimental sorption data of khoa-peda, the GAB model best described the sorption isotherm throughout the entire range of aw. Temperature dependence of GAB parameters was determined by using Arrhenius type equation to correlate the GAB constants with temperature. The hysteresis effect was observed at all the temperatures over the entire range of water activities. The hysteresis loop was of Type ‘C’ according to Everett classification. The effect of temperature was found to reduce the hysteresis. The hysteresis amplitude reduced from 0.303 at 15°C to 0.253 at 35°C, total hysteresis units decreased from 1.55 units at 15°C to 1.25 units at 35°C and the hysteresis energy reduced from 67.72 kJ/kg of water at 15°C to 32.25 kJ/kg of water at 35°C.

Moisture sorption characteristics and quality changes during storage in defatted soy incorporated maize-millet based extruded product

Moisture sorption isotherms and changes in quality of extruded products during storage were carried out in this experiment. Sorption of extruded product was investigated at four different temperatures 30, 40, 50 and 60 °C using static method. The optimized composite blend of maize: finger millet: defatted soy: elephant foot yam in the ratio of 40:30:20:10 was used to develop extruded product by using twin screw extruder at feed moisture 14% (wb), barrel temperature 110 °C and screw speed 301 rpm. The sorption isotherms were found to be Type II curves for all the experimental temperatures. The data was analyzed by sorption models of GAB, Smith, BET, Caurie, Oswin and Iglesias and Chirife. Regression analysis was performed to find the model constants. Goodness of fit was determined by statistical parameters R2, %RMSE and %P. GAB model was found to be best fitted. The storage study of extrudates packed in LDPE, HDPE, Al foil and MPET were done at accelerated condition (40 °C and 90% RH). Product moisture, hardness and crispness of the products were found to be varied significantly at 5% level with storage period. MPET was found to be best packaging material for extruded products with longer storage life.