Asian Journal of Science and Applied Technology, 2024
The aim of this study was to optimize and validate the extrusion process parameters (barrel tempe... more The aim of this study was to optimize and validate the extrusion process parameters (barrel temperature, screw speed, and feed moisture) for the sensory properties (texture, taste, appearance, and aroma) of extrudates made from blends of soybean and aerial yam flours. Five levels of barrel temperature (95, 100, 105, 110, and 115 °C), screw speed (85, 100, 115, 130, and 145 rpm), and feed moisture (31, 33, 35, 37, and 39%) were employed in 20 runs of the response surface methodology (RSM), which was based on the Box-Behnken design with three variables. A single-screw extruder at the laboratory scale was used to carry out the extrusion procedure. A high regression coefficient (R 2 ≥ 0.9) indicates that the models are useful for navigating the design space. Numerical optimization results indicated that the optimal extrusion process parameters-barrel temperature of 114.12 °C, screw speed of 100.56 rpm, and feed moisture of 38.02%-produced extrudates with optimal sensory property scores of 5.34 for texture, 4.91 for taste, 6.97 for appearance, and 5.80 for aroma, with a desirability of 0.943. The correlation between the predicted and experimental values yielded a high coefficient of determination, indicating a good correlation. The "Fit and Diagnostic Case" statistics showed a low range of deviations between the predicted and observed values for the sensory characteristics. Therefore, the generated quadratic model accurately predicts the sensory characteristics of aerial yam-soybean flour blends and is thus validated.
RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL, 2024
This study x-rays the modeling and optimization of extrusionprocess variables forthe functional p... more This study x-rays the modeling and optimization of extrusionprocess variables forthe functional properties of extrudates from the blend of aerial yam and soybean flours. Laboratory scale singlescrew extruder was used in extruding blend of aerial yam and soybean flours in the ratio of 25% aerial yam: 75% soybean. Response surface methodology based on Box-Behnken design at three factors, five levels of barrel temperature (95, 100, 105, 110, and115 ℃), screw speed (85, 100, 115, 130, and145rpm) and feed moisture (31, 33, 35, 37, and 39%) were used in 20 runs. Significant (p< 0.05) regression models, describing the effects of process parameters on the functional properties of the extrudates were employed. Results obtained showed that functional properties varied between 0.4779 and 0.7211g/cm 3 bulk density; 2.52 and 3.89g/g water absorption capacity; 1.12 and 2.88g/g oil absorption capacity; 28.51 and 34.85% emulsion capacity; 3.37 and 4.86% foaming capacity. Barrel temperature, screw speed and feed moisture significantly (p < 0.05) affected the bulk density, water and oil absorption capacities, emulsion and foaming capacities of the extrudates. High Regression coefficient, R 2 ≥ 0.9 were obtained, showing that the models can be used to navigate the design space. Numerical optimization results based on desirability concept indicated that 112.85 ℃ barrel temperature, 144.99rpm screw speed and 35.12% feed moisture would produce extrudates of preferable functional properties.
African Journal of Agricultural Science and Food Research, 2024
The effects of barrel temperature, screw speed and feed moisture content, as extrusion process pa... more The effects of barrel temperature, screw speed and feed moisture content, as extrusion process parameters, on the organoleptic properties of aerial yam-soybean flour extruded snacks were investigated, using Response surface Analysis. The extruded snacks were produced using a Laboratory scale single-screw food extruder. Results of the determination of organoleptic properties of the extruded snacks showed that: texture; taste; colour; and aroma ranged from 4.38 to 6.02; 4.68 to 6.78; 4.58 to 6.97; and 4.45 to 7.00, respectively. Response surface Analysis indicated that barrel temperature and screw speed had significant effect (p < 0.05) on texture, while feed moisture had no significant effect (p > 0.05) on the texture of the snacks. All the
extrusion parameters had significant effect (p < 0.05) on the taste of the snacks. Barrel
temperature and feed moisture had significant effect (p < 0.05) on colour, while screw speed showed non-significant effect (p > 0.05) on the colour of the snacks. Barrel temperature had significant effect (p < 0.05) on aroma, while screw speed and feed moisture had no significant effect (p > 0.05) on the aroma of the snacks. The results obtained for the organoleptic properties of the snacks can attest to the fact that it is possible to obtain expanded or ready-to-eat (RTE) products from aerial yam-soybean flour blends by extrusion processing technology, that possess desirable organoleptic properties.
Advanced Journal of Science, Technology and Engineering, 2024
This study assessed the level of concentration of heavy metals and health risks in the consumptio... more This study assessed the level of concentration of heavy metals and health risks in the consumption of waterleaf (Talinum triangulare) grown beside an automobile workshop in
Research Journal of Food Science and Quality Control, 2024
Pasta produced from aerial yam and soybean flours blend using single-screw extruder was evaluated... more Pasta produced from aerial yam and soybean flours blend using single-screw extruder was evaluated for some quality characteristics, namely; anti-nutritional factors, sensory properties, proximate composition and functional properties. Standard laboratory analytical methods were adopted in the quality evaluation of the pasta. Results of the analyses for anti-nutritional factors show that the pasta contained 2.63mg/100g tannin, 59.61mg/100g oxalate, 17.48mg/100g phytate, 1.42mg/100g hydrogen cyanide, and 1.03% alkaloids. Sensory evaluation shows that the scores were: 5.72 for texture, 5.66 for taste, 6.11 for appearance, 6.30 for aroma, and 5.51 for overall acceptability. Proximate compositions were: 3.19% moisture content, 3.57% fibre content, 5.07% ash content, 35.89% protein content, 23.86% lipid content, and 30.11% carbohydrates content, while energy value was 478.88kcal. Functional properties were: 0.6969g/cm 3 bulk density, 2.60g/g water absorption capacity, and 1.72g/g oil absorption capacity. The results of quality evaluation of the pasta obtained can attest to the fact that it is possible to obtain expanded products from aerial yam and soybean flours blend, using extrusion processing technology, that possess desirable functional and sensory properties and minimal levels of anti-nutrients/toxicity, with nutritional benefits.
African Journal of Agricultural Science and Food Research, 2024
This study assesses the levels of some anti-nutritional factors (ANFs) in extrudates produced fro... more This study assesses the levels of some anti-nutritional factors (ANFs) in extrudates produced from the blend of soybean and aerial yam flours. The soybean and aerial yam flours were blended in the ratio of 3:1 (75% soybean flour, 25% aerial yam flour). The blended soybean and aerial yam flours was then extruded using a laboratory scale single-screw extruder at 33% feed moisture content; 110 ℃ barrel temperature and 130 rpm screw speed. The results of the laboratory analysis of the extrudates shows that the levels of anti-nutritional factors were 73.80 mg/100g of sample for oxalates; 1.81 mg/100g of sample for tannin; 25.39 mg/100g of sample for phytate; 2.22 mg/100g of sample for hydrogen cyanide (HCN); and 1.64% for alkaloids. This study has shown that the levels of the anti-nutritional factors in the extrudates produced from soybean and aerial yam flours blend are minimal, and are below the FAO/WHO recommended safe level of toxicity to human, and these anti-nutritional factors can be reduced to the level of
non-toxicity, through extrusion processing technology.
False yam (Icacina trichantha) tubers were processed into different flour samples: the raw; steep... more False yam (Icacina trichantha) tubers were processed into different flour samples: the raw; steeped-sun-dried; steepedoven-dried; blanched-sun-dried and blanched-oven-dried samples. The nutrient composition: proximate and mineral elements contents of the flour samples were studied. The lipid, protein and carbohydrate contents of the samples ranged between 1.77 to 5.76%, 3.01 to 60.3% and 85.56 to 93.31% respectively, while the energy values ranged between 394.27 to 412.46 Kcal. Concentration of potassium, sodium, calcium and iron (among others) ranged between 20.835 and 31.51 mg/l, 2.409 and 18.890 mg/l, 90.250 and 112.550 mg/l to 0.777 and 2.840 mg/l respectively. False yam tuber, apart from being a good source of energy for man, is rich in mineral elements (potassium, sodium and calcium).
International Journal of Food Science and Nutrition, 2020
Aerial yam (Dioscorea bulbefera) and soybean (Glycine max) were processed into flours. The flours... more Aerial yam (Dioscorea bulbefera) and soybean (Glycine max) were processed into flours. The flours were then blended at different ratios of (Aerial yam flour:
Asian Journal of Science and Applied Technology, 2024
The aim of this study was to optimize and validate the extrusion process parameters (barrel tempe... more The aim of this study was to optimize and validate the extrusion process parameters (barrel temperature, screw speed, and feed moisture) for the sensory properties (texture, taste, appearance, and aroma) of extrudates made from blends of soybean and aerial yam flours. Five levels of barrel temperature (95, 100, 105, 110, and 115 °C), screw speed (85, 100, 115, 130, and 145 rpm), and feed moisture (31, 33, 35, 37, and 39%) were employed in 20 runs of the response surface methodology (RSM), which was based on the Box-Behnken design with three variables. A single-screw extruder at the laboratory scale was used to carry out the extrusion procedure. A high regression coefficient (R 2 ≥ 0.9) indicates that the models are useful for navigating the design space. Numerical optimization results indicated that the optimal extrusion process parameters-barrel temperature of 114.12 °C, screw speed of 100.56 rpm, and feed moisture of 38.02%-produced extrudates with optimal sensory property scores of 5.34 for texture, 4.91 for taste, 6.97 for appearance, and 5.80 for aroma, with a desirability of 0.943. The correlation between the predicted and experimental values yielded a high coefficient of determination, indicating a good correlation. The "Fit and Diagnostic Case" statistics showed a low range of deviations between the predicted and observed values for the sensory characteristics. Therefore, the generated quadratic model accurately predicts the sensory characteristics of aerial yam-soybean flour blends and is thus validated.
RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL, 2024
This study x-rays the modeling and optimization of extrusionprocess variables forthe functional p... more This study x-rays the modeling and optimization of extrusionprocess variables forthe functional properties of extrudates from the blend of aerial yam and soybean flours. Laboratory scale singlescrew extruder was used in extruding blend of aerial yam and soybean flours in the ratio of 25% aerial yam: 75% soybean. Response surface methodology based on Box-Behnken design at three factors, five levels of barrel temperature (95, 100, 105, 110, and115 ℃), screw speed (85, 100, 115, 130, and145rpm) and feed moisture (31, 33, 35, 37, and 39%) were used in 20 runs. Significant (p< 0.05) regression models, describing the effects of process parameters on the functional properties of the extrudates were employed. Results obtained showed that functional properties varied between 0.4779 and 0.7211g/cm 3 bulk density; 2.52 and 3.89g/g water absorption capacity; 1.12 and 2.88g/g oil absorption capacity; 28.51 and 34.85% emulsion capacity; 3.37 and 4.86% foaming capacity. Barrel temperature, screw speed and feed moisture significantly (p < 0.05) affected the bulk density, water and oil absorption capacities, emulsion and foaming capacities of the extrudates. High Regression coefficient, R 2 ≥ 0.9 were obtained, showing that the models can be used to navigate the design space. Numerical optimization results based on desirability concept indicated that 112.85 ℃ barrel temperature, 144.99rpm screw speed and 35.12% feed moisture would produce extrudates of preferable functional properties.
African Journal of Agricultural Science and Food Research, 2024
The effects of barrel temperature, screw speed and feed moisture content, as extrusion process pa... more The effects of barrel temperature, screw speed and feed moisture content, as extrusion process parameters, on the organoleptic properties of aerial yam-soybean flour extruded snacks were investigated, using Response surface Analysis. The extruded snacks were produced using a Laboratory scale single-screw food extruder. Results of the determination of organoleptic properties of the extruded snacks showed that: texture; taste; colour; and aroma ranged from 4.38 to 6.02; 4.68 to 6.78; 4.58 to 6.97; and 4.45 to 7.00, respectively. Response surface Analysis indicated that barrel temperature and screw speed had significant effect (p < 0.05) on texture, while feed moisture had no significant effect (p > 0.05) on the texture of the snacks. All the
extrusion parameters had significant effect (p < 0.05) on the taste of the snacks. Barrel
temperature and feed moisture had significant effect (p < 0.05) on colour, while screw speed showed non-significant effect (p > 0.05) on the colour of the snacks. Barrel temperature had significant effect (p < 0.05) on aroma, while screw speed and feed moisture had no significant effect (p > 0.05) on the aroma of the snacks. The results obtained for the organoleptic properties of the snacks can attest to the fact that it is possible to obtain expanded or ready-to-eat (RTE) products from aerial yam-soybean flour blends by extrusion processing technology, that possess desirable organoleptic properties.
Advanced Journal of Science, Technology and Engineering, 2024
This study assessed the level of concentration of heavy metals and health risks in the consumptio... more This study assessed the level of concentration of heavy metals and health risks in the consumption of waterleaf (Talinum triangulare) grown beside an automobile workshop in
Research Journal of Food Science and Quality Control, 2024
Pasta produced from aerial yam and soybean flours blend using single-screw extruder was evaluated... more Pasta produced from aerial yam and soybean flours blend using single-screw extruder was evaluated for some quality characteristics, namely; anti-nutritional factors, sensory properties, proximate composition and functional properties. Standard laboratory analytical methods were adopted in the quality evaluation of the pasta. Results of the analyses for anti-nutritional factors show that the pasta contained 2.63mg/100g tannin, 59.61mg/100g oxalate, 17.48mg/100g phytate, 1.42mg/100g hydrogen cyanide, and 1.03% alkaloids. Sensory evaluation shows that the scores were: 5.72 for texture, 5.66 for taste, 6.11 for appearance, 6.30 for aroma, and 5.51 for overall acceptability. Proximate compositions were: 3.19% moisture content, 3.57% fibre content, 5.07% ash content, 35.89% protein content, 23.86% lipid content, and 30.11% carbohydrates content, while energy value was 478.88kcal. Functional properties were: 0.6969g/cm 3 bulk density, 2.60g/g water absorption capacity, and 1.72g/g oil absorption capacity. The results of quality evaluation of the pasta obtained can attest to the fact that it is possible to obtain expanded products from aerial yam and soybean flours blend, using extrusion processing technology, that possess desirable functional and sensory properties and minimal levels of anti-nutrients/toxicity, with nutritional benefits.
African Journal of Agricultural Science and Food Research, 2024
This study assesses the levels of some anti-nutritional factors (ANFs) in extrudates produced fro... more This study assesses the levels of some anti-nutritional factors (ANFs) in extrudates produced from the blend of soybean and aerial yam flours. The soybean and aerial yam flours were blended in the ratio of 3:1 (75% soybean flour, 25% aerial yam flour). The blended soybean and aerial yam flours was then extruded using a laboratory scale single-screw extruder at 33% feed moisture content; 110 ℃ barrel temperature and 130 rpm screw speed. The results of the laboratory analysis of the extrudates shows that the levels of anti-nutritional factors were 73.80 mg/100g of sample for oxalates; 1.81 mg/100g of sample for tannin; 25.39 mg/100g of sample for phytate; 2.22 mg/100g of sample for hydrogen cyanide (HCN); and 1.64% for alkaloids. This study has shown that the levels of the anti-nutritional factors in the extrudates produced from soybean and aerial yam flours blend are minimal, and are below the FAO/WHO recommended safe level of toxicity to human, and these anti-nutritional factors can be reduced to the level of
non-toxicity, through extrusion processing technology.
False yam (Icacina trichantha) tubers were processed into different flour samples: the raw; steep... more False yam (Icacina trichantha) tubers were processed into different flour samples: the raw; steeped-sun-dried; steepedoven-dried; blanched-sun-dried and blanched-oven-dried samples. The nutrient composition: proximate and mineral elements contents of the flour samples were studied. The lipid, protein and carbohydrate contents of the samples ranged between 1.77 to 5.76%, 3.01 to 60.3% and 85.56 to 93.31% respectively, while the energy values ranged between 394.27 to 412.46 Kcal. Concentration of potassium, sodium, calcium and iron (among others) ranged between 20.835 and 31.51 mg/l, 2.409 and 18.890 mg/l, 90.250 and 112.550 mg/l to 0.777 and 2.840 mg/l respectively. False yam tuber, apart from being a good source of energy for man, is rich in mineral elements (potassium, sodium and calcium).
International Journal of Food Science and Nutrition, 2020
Aerial yam (Dioscorea bulbefera) and soybean (Glycine max) were processed into flours. The flours... more Aerial yam (Dioscorea bulbefera) and soybean (Glycine max) were processed into flours. The flours were then blended at different ratios of (Aerial yam flour:
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extrusion parameters had significant effect (p < 0.05) on the taste of the snacks. Barrel
temperature and feed moisture had significant effect (p < 0.05) on colour, while screw speed showed non-significant effect (p > 0.05) on the colour of the snacks. Barrel temperature had significant effect (p < 0.05) on aroma, while screw speed and feed moisture had no significant effect (p > 0.05) on the aroma of the snacks. The results obtained for the organoleptic properties of the snacks can attest to the fact that it is possible to obtain expanded or ready-to-eat (RTE) products from aerial yam-soybean flour blends by extrusion processing technology, that possess desirable organoleptic properties.
non-toxicity, through extrusion processing technology.
extrusion parameters had significant effect (p < 0.05) on the taste of the snacks. Barrel
temperature and feed moisture had significant effect (p < 0.05) on colour, while screw speed showed non-significant effect (p > 0.05) on the colour of the snacks. Barrel temperature had significant effect (p < 0.05) on aroma, while screw speed and feed moisture had no significant effect (p > 0.05) on the aroma of the snacks. The results obtained for the organoleptic properties of the snacks can attest to the fact that it is possible to obtain expanded or ready-to-eat (RTE) products from aerial yam-soybean flour blends by extrusion processing technology, that possess desirable organoleptic properties.
non-toxicity, through extrusion processing technology.