Ogunmuyiwa, O. H., Adebowale, A. A., Sobukola, O. P., Onabanjo, O. O., Obadina, A. O., Adegunwa, M. O., Kajihausa, O. E., Sanni, L. O. and Tomlins, Keith (2017) Production and quality evaluation of extruded snack from blends of bambara groundnut flour, cassava starch, and corn bran flour. Journal of Food Processing and Preservation. ISSN 0145-8892 (Print), 1745-4549 (Online) (doi:10.1111/jfpp.13183)

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Abstract

Protein dense, fiber-rich extruded snacks were produced from blend of bambara groundnut flour, cassava starch, and corn bran flour using a single screw cooking extruder. The snacks were analyzed for their physical properties and proximate composition using standard laboratory procedures. The expansion ratio, specific volume, breaking force, and breaking strength index (BSI) of the snacks ranged from 0.85 to 1.22, 0.75 to 1.30 g/cm3, 3.95 to 36.45 N, and 0.99 to 9.11 N/mm, respectively. The breaking force and BSI were high and increased at increasing levels of cassava starch and corn bran inclusion. Moisture, protein, fat, carbohydrates, crude fiber, and total dietary fiber contents of the snacks were 5.40–10.80, 3.26–17.62, 0.68–10.35%, 60.56–85.03, 0.32–4.78, and 7.36–28.74%, respectively. The study revealed a great potential of obtaining a nutrient dense extruded snack from underutilized plant commodity (bambara groundnut) and waste from corn milling (corn bran).

Item Type:	Article
Uncontrolled Keywords:	Extruded snack bambara groundnut cassava starch corn
Subjects:	S Agriculture > S Agriculture (General)
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Engineering & Science > Natural Resources Institute Faculty of Engineering & Science > Natural Resources Institute > Food & Markets Department
Related URLs:	Publisher
Last Modified:	18 Sep 2017 08:45
URI:	http://gala.gre.ac.uk/id/eprint/17273

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