EFFECTS OF PROCESS VARIABLE CONDITIONS ON MINERAL AND CHEMICAL COMPOSITION OF EXTRUDED AFRICAN BREADFRUIT (TRECULIA AFRICANADECNE) MIXTURES
| Autor: | Enoch N.T. Akobundu, Titus Ugochukwu Nwabueze |
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| Rok vydání: | 2009 |
| Předmět: | |
| Zdroj: | Journal of Food Processing and Preservation. 33:436-453 |
| ISSN: | 1745-4549 0145-8892 |
| DOI: | 10.1111/j.1745-4549.2008.00250.x |
| Popis: | Five levels of African breadfruit (Treculia africana), corn and soybean mixtures (fc) in ratios of 40:5:55, 55:5:40, 70:5:25, 85:5:10 and 100:0:0, respectively, were hydrated to 15, 18, 21, 24 and 27% (fm) and extruded at 100, 120, 140, 160 and 180 rpm (ss) in a Brabender single-screw extruder. The objective was to study effects of process variable conditions on mineral and chemical composition of the mixtures. Models developed by response surface analysis were high (R2 = 0.7646–0.9732) for Na, Ca, Mg, protein, fat, fiber and carbohydrate, and showed no significant (P > 0.05) lack of fit. All process variables had significant (P ≤ 0.05) linear effects on Mg, protein and carbohydrate, quadratic effects on fat, energy and Mg and cross-product effects on Ca, Mg, protein and carbohydrate, when fc interacted with either fm or ss. Optimum process variable conditions that gave the best mineral and chemical composition were obtained at 40:5:55(fc), 18% (fm) and 140 rpm (ss). PRACTICAL APPLICATIONS The potentials of African breadfruit as a nutrient resource and its position in the food cycle of the people in the subtropical African countries makes its blending with other local ingredients one important way of expanding the scope of its utilization. African breadfruit seeds provide a delicacy and a specialized meal when consumed alone or with shelled milk-corn. The versatility and acceptance of extrusion as a processing technology and its benefits over conventional methods and worldwide adaptability to a variety of crops, makes its application in this research appropriate. Optimization of process variable conditions affecting mineral and chemical composition of extruded and unextruded mixtures of African breadfruit, corn and soybean, using response surface analysis, was the thrust of the study. It is expected to produce an optimum process combination that could give the best mineral and chemical composition for a possible scale-up operation in African breadfruit seed processing enterprises. |
| Databáze: | OpenAIRE |
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