Production and characterisation of extruded African yam bean based ready-to-eat breakfast product

  • A.J Sotunde
  • O.F.J Awofadeju
  • A.A Olapade
Keywords: African yam bean, Millet, Tigernut, Composite blends, Extruded breakfast snack

Abstract

This study was designed for the preparation of composite flour, production and characterization of extruded ready-to-eat breakfast snack at varying levels of (80:10:10; 70:20:10; 60:30:10 and 50:40:10 from African yam bean, millet and tigernut flours respectively). The design of the experiment was carried out using completely randomized design. Proximate composition of composite blends and extruded ready-to-eat breakfast snack as well as characterization and sensory evaluation were determined. Sensory analysis was done using students of the Department of food Technology, University of Ibadan. Result revealed that moisture, protein, fat and total energy contents were highest in composite blends relative to ready-to-eat breakfast snack. Characterization of the extruded breakfast snack showed expansion ratio ranging from 2.11-2.35, lightness (L*) (42.95-45.89), redness (a*) (2.22- 3.84) and yellowness (b*) (12.98-14.37); pH values ranged from 6.00- 6.15, loose and tapped bulk density (0.41- 0.59 g/mL), water absorption capacity (1.90- 2.43 g/mL), oil absorption capacity (1.73- 2.12 g/mL), swelling power (0.99-1.17 g/mL), milk absorption capacity (0.17-0.18) and moisture retention (79.15-87.97). The sensory results revealed that composite blend 50:40:10 showed the highest value for the entire sensory attribute. The outcome of the study displayed that African yam bean, millet and tigernut complement each other when blended in the right proportions to make composite flour producing nutrient-dense breakfast snack rich in physicochemical properties; better functionality of blends and not devaluing the chromaticity as well as sensory evaluation.

Keywords: African yam bean, Millet, Tigernut, Composite blends, Extruded breakfast snack

Published
2021-05-17
Section
Articles

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print ISSN: 2141-1778