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Response Surface Methodology for Studying the Effects of Feed Moisture and Ingredient Variations on the Chemical Composition and Appearance of Extruded Sorghum-Groundnut-Cowpea Blends

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Published/Copyright: December 13, 2010
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International Journal of Food Engineering
From the journal International Journal of Food Engineering Volume 6 Issue 6

Studies were conducted to evaluate the effects of feed moisture and ingredient variations on the chemical composition and appearance of extruded sorghum-groundnut-cowpea blends using response surface methodology. Central composite rotatable design for k = 3 was used to study the combined effect of feed moisture (12 to 44 percent), groundnut concentration (zero to 10 percent) and cowpea level (zero to 20 percent) on the chemical composition and appearance of extruded ready-to-eat sorghum-legume blends in a single screw extruder. Product moisture, crude protein, crude fat, ash (minerals), crude fibre, carbohydrate and colour (L, a and b-values) were determined on the products using standard analytical methods. The results showed that irrespective of the feed moisture level, the extrusion process could reduce the product moisture to levels between six to 10 percent and low enough to extend the shelf life of the derived products. Increasing additions of cowpea and groundnut resulted in significant increases in protein, fat and ash (minerals - calcium, iron, and phosphorus) contents of the sorghum-legume extrudates. Increasing addition of cowpea decreased the redness of the sorghum extrudates, while no changes were noted with groundnut additions. Contrary, increasing groundnut addition generally increased the yellowness at all cowpea concentrations, while only minimal changes were noted with cowpea additions. The lightness of the sorghum extrudates decreased with increasing cowpea and groundnut concentrations, and this was more pronounced at higher cowpea concentrations and with increasing groundnut levels. The level of feed moisture showed no effect. Models developed for the indices gave R2-values ranging from 67.04 percent (for a-value) to 87.83 percent (for fat content), with insignificant lack of fits indicating the adequacy of the model in explaining the data. The optimal conditions likely to produce ready-to-eat puffed snack with enhanced nutritive value and appearance from sorghum-groundnut-cowpea blend extrudates was at low feed moisture (10 to 14 percent), cowpea level (18 to 20 percent) and groundnut level (six to eight percent).

Keywords: response surface methodology; sorghum; nutritive value; colour; ready-to-eat product; extrusion; extrudates; extruder
Published Online: 2010-12-13

©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston

Articles in the same Issue

  1. Article
  2. Study on Postharvest Physico-Mechanical and Aerodynamic Properties of Mungbean [Vigna radiate (L.) Wilczek] Seeds
  3. Numerical Investigation on the Effect of Uncertainty in Thermal Diffusivity on Thermal Process Lethality of Canned Foods
  4. Optimization of Ultrahigh Pressure Extraction of Momordicosides from Bitter Melon
  5. Galacto-oligosaccharides Production Using Permeabilized Cells of Kluyveromyces marxianus
  6. Relationships between Moisture Content and Physical Properties of Korean Honeys
  7. Colour Characteristics and Overall Acceptability of Fibre Enriched Biscuits: A Response Surface Approach
  8. Evaluation of Two Mathematical Models Applied to Soybean Hydration
  9. Mathematical Modelling of Thin Layer Sun and Solar Drying of Cassava Chips
  10. Effect of Wine Properties and Operating Mode upon Mass Transfer in Micro-Oxygenation
  11. Selection of Adsorbents and Determination of Parameters for the Separation of Glucose, Fructose, Sucrose and Fructooligosaccharides
  12. Response Surface Methodology for Studying the Effects of Feed Moisture and Ingredient Variations on the Chemical Composition and Appearance of Extruded Sorghum-Groundnut-Cowpea Blends
  13. In Vitro Binding of Bile Salts by Different Insoluble Dietary Fiber Extracted from Brewers' Spent Grain
  14. Effects of Drying Parameters on the Drying Kinetics of Fermented Ground Cassava Using a Rotary Dryer
  15. Storage Stability of Kerman Pistachio Nuts (Pistacia vera L.)
  16. Computational Fluid Dynamics Analysis of Viscosity Influence on Thermal In-Package Liquid Food Process
  17. Experimental Validation of Hybrid Photovoltaic-Thermal (PV/T) Greenhouse Dryer under Forced Mode
  18. Critical Review
  19. Research and Application Progress of Insect Antimicrobial Peptides on Food Industry
https://doi.org/10.2202/1556-3758.2025
Keywords for this article
response surface methodology; sorghum; nutritive value; colour; ready-to-eat product; extrusion; extrudates; extruder

Articles in the same Issue

  1. Article
  2. Study on Postharvest Physico-Mechanical and Aerodynamic Properties of Mungbean [Vigna radiate (L.) Wilczek] Seeds
  3. Numerical Investigation on the Effect of Uncertainty in Thermal Diffusivity on Thermal Process Lethality of Canned Foods
  4. Optimization of Ultrahigh Pressure Extraction of Momordicosides from Bitter Melon
  5. Galacto-oligosaccharides Production Using Permeabilized Cells of Kluyveromyces marxianus
  6. Relationships between Moisture Content and Physical Properties of Korean Honeys
  7. Colour Characteristics and Overall Acceptability of Fibre Enriched Biscuits: A Response Surface Approach
  8. Evaluation of Two Mathematical Models Applied to Soybean Hydration
  9. Mathematical Modelling of Thin Layer Sun and Solar Drying of Cassava Chips
  10. Effect of Wine Properties and Operating Mode upon Mass Transfer in Micro-Oxygenation
  11. Selection of Adsorbents and Determination of Parameters for the Separation of Glucose, Fructose, Sucrose and Fructooligosaccharides
  12. Response Surface Methodology for Studying the Effects of Feed Moisture and Ingredient Variations on the Chemical Composition and Appearance of Extruded Sorghum-Groundnut-Cowpea Blends
  13. In Vitro Binding of Bile Salts by Different Insoluble Dietary Fiber Extracted from Brewers' Spent Grain
  14. Effects of Drying Parameters on the Drying Kinetics of Fermented Ground Cassava Using a Rotary Dryer
  15. Storage Stability of Kerman Pistachio Nuts (Pistacia vera L.)
  16. Computational Fluid Dynamics Analysis of Viscosity Influence on Thermal In-Package Liquid Food Process
  17. Experimental Validation of Hybrid Photovoltaic-Thermal (PV/T) Greenhouse Dryer under Forced Mode
  18. Critical Review
  19. Research and Application Progress of Insect Antimicrobial Peptides on Food Industry
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