Quality Evaluation Of Extruded Full Fat Blend Of African Breadfruit-Soybean-Corn Snack

Abstract

Quality evaluation of extrudates/snacks made from full fat blend of African breadfruit-soybean-corn was studied. The raw flour blend was extruded in a single screw extruder at 21% moisture content, 140oC barrel temperature, 140rpm screw speed fitted with 2mm die nozzle diameter. Food extrusion significantly (p<0.05) reduced the moisture and crude protein from 21.00 to 9.70% and from 30.80 to 24.50% respectively. Extrusion cooking did not significantly (p>0.05) affect the fat, crude fibre and energy values of the extrudates. While ash and carbohydrate contents were significantly (p<0.05) increased from 2.85 to 5.15% and from 48.00 to 54.10% respectively upon extrusion. Extrusion cooking did not significantly (p>0.05) affect vitamins B1, C and E of the extrudates; however, vitamin A was significantly (p<0.05) reduced. Extrusion cooking had no significant (p>0.05) effect on histidine, lysine, threonine and phenylalanine contents of the extrudates; while valine, metheonine, leucine, tryptophan, arginine and isoleucine contents of the extrudate was negatively affected. Food extrusion significantly (p>0.05) reduced the antinutrient contents of the extrudates with trypsin inhibitor having the highest reduction (69.77%) and tannin having the lowest reduction (34.78%)