Five-level combinations of African breadfruit, corn and soybean, in the ratios 40:5:55; 55:5:40; 70:5:25; 85:5:10 and 100:0:0%, respectively, were hydrated to 15, 18, 21, 24 and 27% and extruded into snacks at screw speeds of 100, 120, 140, 160 and 180 rpm. Physical characteristics of snacks from blends containing 15 and 18% moisture ranged from thin-smooth to thin-finesmooth pellets. Those containing 21 to 27% moisture were either thin-smooth or thick-smooth, fine-smooth or rough strands. Feed moisture and feed composition were the most significant process variables influencing physical and sensory characteristics. The optimum process variable combination that had maximum influence on physical and sensory characteristics of snacks was the 70:5:25 feed ratio with 21% moisture and extruded at 140 rpm. This resulted in an overall acceptability score of 8.20 on a 9-point hedonic scale.
Five levels of African breadfruit (Treculia africana), corn and soybean mixtures (fc) in ratios of 40:5:55, 55:5:40, 70:5:25, 85:5:10 and 100:0:0, respectively, were hydrated to 15, 18, 21, 24 and 27% (fm) and extruded at 100, 120, 140, 160 and 180 rpm (ss) in a Brabender single‐screw extruder. The objective was to study effects of process variable conditions on mineral and chemical composition of the mixtures. Models developed by response surface analysis were high (R2 = 0.7646–0.9732) for Na, Ca, Mg, protein, fat, fiber and carbohydrate, and showed no significant (P > 0.05) lack of fit. All process variables had significant (P ≤ 0.05) linear effects on Mg, protein and carbohydrate, quadratic effects on fat, energy and Mg and cross‐product effects on Ca, Mg, protein and carbohydrate, when fc interacted with either fm or ss. Optimum process variable conditions that gave the best mineral and chemical composition were obtained at 40:5:55(fc), 18% (fm) and 140 rpm (ss). PRACTICAL APPLICATIONS The potentials of African breadfruit as a nutrient resource and its position in the food cycle of the people in the subtropical African countries makes its blending with other local ingredients one important way of expanding the scope of its utilization. African breadfruit seeds provide a delicacy and a specialized meal when consumed alone or with shelled milk‐corn. The versatility and acceptance of extrusion as a processing technology and its benefits over conventional methods and worldwide adaptability to a variety of crops, makes its application in this research appropriate. Optimization of process variable conditions affecting mineral and chemical composition of extruded and unextruded mixtures of African breadfruit, corn and soybean, using response surface analysis, was the thrust of the study. It is expected to produce an optimum process combination that could give the best mineral and chemical composition for a possible scale‐up operation in African breadfruit seed processing enterprises.
Aims: To model and optimize complementary foods based on their mixture ingredients viz. African breadfruit, soybean and maize, and their depending quality characteristics namely, energy, carbohydrate, fat, ash, protein, flavor, taste, general acceptability and paste viscosity, and determine the amino acid qualities of the optimized formula. Study Design: Experimental research (controlled experiment). Place and Duration of Study: The Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike between 2011 and 2015. Methodology: The D-optimal three factor mixture design fitted into the second order canonical model was adopted, and the factor ranges were set at 64-80 % (African breadfruit), 19-35 % (soybean) and 1-9 % (maize) which yielded twenty blends (including replications) based on the mixture design combination. Each mixture component was expressed as a proportion of the mixture such that the sum was equal to 100 %. Results: The results of the analyses were: 379.51-411 kcal/100 g (energy), 53.59-63.62 % (carbohydrate), 8-6 % (fat), 3.03-4.28 % (ash), 10.31-14.64 % (protein), 6-like slightly to 8-like very much (flavor, taste and general acceptability) and 5770-5800mPa.s (paste viscosity). Protein and energy were exceptionally high with all the values of protein exceeding the minimum standard recommended for complementary foods. The models for energy, fat, taste and paste viscosity were excellent for prediction due to the quality of their PRESS and predicted r-squared hence their selection for the numerical optimization which resulted in the prediction of 69:24:7 (African breadfruit: soybean: maize) as the optimized formula. Amino acid evaluation of this optimized formula showed that the values compared favourably with standards (WHO/FAO/UNU reference pattern and egg reference protein). Conclusion: The selection of 69:24:7 as the optimized formula indicates that complementary food can be produced with the African breadfruit as a base at 69% inclusion, while its amino acid profile suggests that its protein could be nutritionally adequate.
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