The maize-bambara groundnut foods had calcium, iron, zinc and vitamin A contents that satisfy the proposed nutrient requirements for infants. Only the maize-bambara groundnut and maize-bambara groundnut malt fermented by backslopping [(MB)(b) and (MB(m))(b)] containing red palm oil emulsified with Brachystegia eurycoma had calcium contents significantly (P < 0.05) higher than Nutrend, a complementary food produced by Nestle (Nigeria) PLC. These products are from raw materials produced in commercial quantities by rural farmers using household level technologies which the rural and urban poor can more easily access in order to reduce micronutrient malnutrition.
Mixtures of soy and sweet potato (Ipomoea batatas) (L.) Lam), flours containing 18%, 25% and 30% moisture, respectively, were extruded in a single screw extruder. Results showed that inactivation of trypsin inhibitor was enhanced by both reductions in feed moisture and soy flour contents of sample mixtures. Hence subsequent extrusion was carried at 18% feed moisture with variable feed ratio, screw rotation speed and die diameter, using a central composite rotatable, near orthogonal experimental design. Results further showed that the effect of increasing the ratio of soy in the mixture was linearly significant (p > 0.05). Optimum Trypsin Inhibitor (TI) inactivation value of 3.40 mg/g was predicted at a feed composition of 80% sweet potato, 9 mm die diameter and 154 rpm, respectively.
Defatted soy flour and sweet potato flour containing 18% moisture were mixed in a pilot mixer, and extruded in an Almex-Bettenfeld single-screw extruder operated at varying rotational speed and die diameter. A central composite, rotatable nearly orthogonal design, which required 23 experiments for three factors feed composition cfc, screw speed (ss) and die diameter (dd)) was developed and used for the generation of response su~aces. Eflects of the extrusion variables on specific mechanical energy (SME), extrudate temperature (ET), and torque (r) were evaluated using response sui$ace analysis. Results showed that product temperature increased with increases in die diameter, screw speed and feed composition. However, the effect of die diameter was greater than those of screw speed and feed composition. Decrease in die diameter with increase in sweet potato content increased torque. Screw speed exhibited a linear effect on torque. 'Correspondence: M.O. Iwe,
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