Effect Of Extrusion Condition And Defatted Soybean Inclusion On The Physico-Chemical, Invitro Digestibility And Sensory Acceptability Of African Breadfruit (Treculia Africana) Blends

摘要

Abstract: Effects of extrusion condition and defatted soybean inclusion on the physico-chemical, invitro starch and protein digestibility and sensory acceptability of African breadfruit blends were studied. The experiment had two levels of treatments: blends I and II. Blend I was composed of African breadfruit-undefatted soybean-corn flours; while blend II had African breadfruit-defatted soybean-corn flours. The two flour blends were brought to 21% moisture content by water addition through material balance and separately extruded at 1400C barrel temperature, 140rpm screw speed in a Brabender laboratory single screw extruder fitted with 2mm die nozzle diameter. Extrusion cooking condition and defatted soybean inclusion did not significantly (p>0.05) affect the iron and zinc contents of the extrudates. The molybdenum content was significantly (p 0.05) affect the physical properties (extrudate temperature, flow rate, plug flow, extrudate diameter, deformation strength and expansion ratio) of the extrudates. Extrusion cooking condition and defatted soybean inclusion did not significantly (p>0.005) differentiate the acceptability of the two extrudates. Their general acceptability was rated the same.