FNS  Vol.5 No.14 , August 2014
Development of a Protein-Rich Ready-to-Eat Extruded Snack from a Composite Blend of Rice, Sorghum and Soybean Flour
Abstract: Extrusion cooking is an ideal method for the manufacture ready-to-eat snacks. The benefits include increased protein and starch digestibility in protein-enriched cereal snack products. Extrusion cooking needs to be controlled if product quality is to be maintained. Extrusion cooking was carried out at barrel temperature of 110°C - 150°C, screw speed of 350 - 450 rpm, and feed moisture of 12% - 14% to investigate the effect of extrusion conditions on physical properties (expansion ratio and bulk density) of a rice, sorghum and soy flour blend. From response surface analysis, expansion ratio and bulk density were found to be significantly (P < 0.05) dependent on feed moisture and barrel temperature while the screw speed had a significant (P > 0.05) effect. Expansion ratio and bulk density ranged from 2.0 to 2.6 and 0.79 to 0.95 g/ml respectively. One hundred grams of the extruded product would supply 45% of the recommended daily allowance for protein in children aged up to 12 years. The mineral content in 100 g extrudates was found to be 52 mg calcium, 3.01 mg iron and 1.23 mg zinc. The retention of amino acids in the extruded products was 88% - 95% with lysine—a limiting amino acid in cereals having a loss of 9.1% after extrusion. Extrusion conditions can be optimized to produce ready-to-eat snack products with high expansion ratio, low bulk density and a good nutritional profile to meet the growing consumer needs for nutritious ready-to-eat snack products.
Cite this paper: Omwamba, M. and Mahungu, S. (2014) Development of a Protein-Rich Ready-to-Eat Extruded Snack from a Composite Blend of Rice, Sorghum and Soybean Flour. Food and Nutrition Sciences, 5, 1309-1317. doi: 10.4236/fns.2014.514142.

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