Amino Acid and Protein Dispersibility Index (PDI) of Mixtures of Extruded Soy and Sweet Potato Flours

Iwe, M.O.; Zuilichem, D.J. van; Ngoddy, P.O.; Lammers, W.L.

doi:10.1006/fstl.2000.0731

Cited by 50 publications

(49 citation statements)

References 16 publications

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“…The results indicated that extrusion cooking reduced the amino acid values of AYB extrudates. The results are in agreement with the report of Iwe et al (2001), Nwabueze (2004) and Nwabueze (2007). Lysine serves as indicator of protein damage during processing (Colonna et al, 1989, Iwe et al, 2001, Nwabueze, 2004.…”

Section: Resultssupporting

confidence: 91%

“…The results are in agreement with the report of Iwe et al (2001), Nwabueze (2004) and Nwabueze (2007). Lysine serves as indicator of protein damage during processing (Colonna et al, 1989, Iwe et al, 2001, Nwabueze, 2004. Extrusion of mixtures containing proteins and a potential source of reducing sugars can result in losses in available lysine of up to 40% depending on water content and temperature (Stanley, 1989).…”

Section: Resultssupporting

confidence: 91%

“…Extrusion cooking affects the nature of many food constituents, including starches and proteins by changing their physical, chemical and nutritional properties (Iwe et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

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Amino acid profile of raw and extruded blends of African yam bean (Sphenostylis stenocarpa) and cassava flour

Omeire¹

2012

AJFN

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The main purpose of this work is to improve the low protein content of cassava based products. African yam bean (AYB) (Sphenostylis stenocarpa) seeds and cassava (Manihot exculenta, c) tubers were processed into flours. Extrusion runs were conducted using different ratios of feed blends in a single screw extruder (0.54:99.46; 20:80; 50:50; 80:20; 99.46:0.54) cassava flour/AYB flour. The raw and extruded products were subjected to amino acid analysis. All the amino acids in the raw samples appeared in the extruded products and were proportionally increased as the percentage of AYB increased. The results of the amino acid profile of cassava flour were generally lower except for arginine and glutamic acid, the highest level of loss for AYB was obtained in lysine (62.4%), followed by glycine (47.43%) and aspartic acid (44.96%). Leucine had the lowest percentage loss of 14.14%. The results indicated that extrusion cooking altered the amino acid profile of the extrudates and that blending increased the nutritional value of the products.

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Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 91%

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Amino acid profile of raw and extruded blends of African yam bean (Sphenostylis stenocarpa) and cassava flour

Omeire¹

2012

AJFN

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“…Therefore, during extrusion cooking, the raw materials undergo many chemical and structural transformations that lead to varieties of unique products. The chemical changes that occur include conversion (gelatinization) of starch, denaturation and cross-linking of proteins, complex transformation of lipids, the stretching or restructuring of tractile components and degradation of vitamins and anti-nutritional factors in legumes, colour development and other changes [15,18,19].…”

Section: Introductionmentioning

confidence: 99%

“…It is a continuous, high temperature, short time (HTST) process which has become a popular and economical process for formulating new cereal and legume [14,15] and roots and tubers [16] food blends to produce highly expanded, low-density products with unique textural properties i.e. crispiness, crunchiness e.t.c.…”

Section: Introductionmentioning

confidence: 99%

Effect of Extrusion Conditions on Cassava/Soybean Extrudates

Olusegun¹

2016

MOJFPT

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Extrusion has been an effective technique in food process industry for production of convenience foods of diverse attributes due to its high productivity rate, very high energy efficiency, no effluents generation, e.t.c.In the present work, the effects of extrusion parameters such as feed moisture (FM), amount of soybean (AS) and barrel temperature (BT) on water absorption index (WAI), water solubility index (WSI), trypsin inhibitors reduction (TIR) and SEC of cassava and soybean blends were investigated using a locally developed simple single screw extruder. A Box-Benkhen design of response surface methodology was used with the three input variables: FM (16%, 20% and 24%), AS (10, 20 and 30 g soybean/ 100g flour) and BT (120, 145 and 170 °C). The experimental values of response variables WAI, WSI, TIR and SEC measured ranged from 2.43 to 3.56 g gel/g dry sample, 0.330 to 0.447 g solid/100g sample, 62.71 to 96.21 % and 2.57 to 4.24, respectively. Regression equations describing the effect of each variable on the product responses were obtained. The product responses were most affected linearly (p<0.01) by changes in BT and to a lesser extent by FM and AS (p<0.1). A second-order polynomials obtained to predict the response variables were all significant (p<0.01) with high correlation coefficients (R2) between 0.895 and 0.937 showing that the model can be used to navigate the design space. In the present study, best extrudate was obtained when the FM, AS and BT were 16 g water/100g, 20 g soyabean/100g flour and 170 °C, respectively.

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The role of oilseed crops in human diet and industrial use

Abiodun

2017

Oilseed Crops

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Amino Acid and Protein Dispersibility Index (PDI) of Mixtures of Extruded Soy and Sweet Potato Flours

Cited by 50 publications

References 16 publications

Amino acid profile of raw and extruded blends of African yam bean (Sphenostylis stenocarpa) and cassava flour

Amino acid profile of raw and extruded blends of African yam bean (Sphenostylis stenocarpa) and cassava flour

Effect of Extrusion Conditions on Cassava/Soybean Extrudates

The role of oilseed crops in human diet and industrial use

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