As part of measures to combat protein shortages in form of meat analogues, extrusion processing conditions for the development of Texturized Vegetable Protein (TVP) from under-utilized sources ( Lima bean and African oil bean seed) are analysed. Optimum parameters for processing were established as being: barrel temperature (92.45 0 C), screw speed (101.48 rpm), feed moisture (59.63%) and African oil bean seed protein concentrates (AOBSPC) of 1%. Concentrations of essential amino-acids were also found to be significant (0.90-7.3%) with a near absence of antinutritional factors (0.0022-1.0008)g/kg. Sensory evaluation showed that TVP5 (100% LBPC) compared favourably with the control sample (cooked meat) in overall acceptability. An Acceptable and nutritious meat analogue had been developed.
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