The Effect of Extrusion Conditions on the Physicochemical Properties and Sensory Characteristics of Millet – Cowpea Based Fura.
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Date
2012-01
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Abstract
A three-factor three level Response surface methodology central composite retortable
design (CCRD) was adopted to study the effect of feed composition (X1), feed moisture
content (X2) and screw speed (X3) on proximate compositin, amino acid and sensory
evaluation during extrusion of pearl millet and cowpea flour mixtures for the purpose of fura
production. The mean observed value of protein for the fura extrudates ranged from 11.2 –
16.8%. Analysis of variance indicates that linear and quadratic effects significantly
(P<0.05) affected the protein content of fura extrudates as expected. The mean value of
lysine for the extrudates ranged from 5.1 - 6.6g/100g protein and the methionine content
ranged from 1.3 - 3.8g /100g protein. The regression models fitted to the experimental data
showed high coefficients of determinants with R2 = 0.96, 0.94, 0.94, 0.85 and 0.80 for
protein (CHON), carbohydrate (CHO), fat (FAT), ash (ASH) and water (HOH) respectively.
The R2 = were 0.90, 0.85, 0.86, 0.92, 0.88, 0.85 and 0.93 for lysine, i/leucine, leucine,
valine, methionine – cystine, threonine and tryptophan respectively. The coefficients shows
good fit. The importance of process variables on system parameters and physical
properties could be ranked in the following order: Feed Composition (X1)>Feed Moisture
(X2)>Screw Speed (X3). The optimum values obtained for feed composition, feed moisture
and screw speed are 36.5% cowpea level, 22.3% feed moisture content and 186.7 rpm respectively. The corresponding optimum values of lysine, protein content, expansion ratio
and bulk density are 6.6g/100g protein, 16.6%, 2.8 and 0.52 Kgm-3 respectively. The data
obtained from the study could be used for control of product characteristics and possible
projection for the commercial production of fura or any enriched protein based food from
the blends pearl millet and cowpea.
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Keywords
Millet, cowpea, extrusion, fura, protein, amino acid, feed composition
Citation
Filli K B, Nkama I, Jideani V A, Abubakar U M. The Effect of Extrusion Conditions on the Physicochemical Properties and Sensory Characteristics of Millet – Cowpea Based Fura. European Journal of Nutrition & Food Safety. 2012 Jan-Mar; 2(1): 1-23.