Development of high‐quality weaning food based on maize and chickpea by twin‐screw extrusion process for low‐income populations

Abstract

This study was carried out to produce high-quality weaning food from locally available and low cost raw materials. Extrudates of maize (Zea mays) and chickpea (Cicer arietinum) were processed by twin-screw extruder. Experiments were designed using central composite rotatable design (CCRD) with three-independent variables [feed moisture (14-18%), screw speed (400-550 rpm), barrel temperature (125-1758C)] and five-dependent variables [specific mechanical energy (SME), bulk density (BD), water absorption index (WAI), water solubility index (WSI), degree of gelatinization (DG)]. Increase in feed moisture reduced SME, WSI, and DG and increased BD and WAI.Increase in screw speed and barrel temperature decreased BD and WAI and increased WSI and DG of the extrudates. Optimum extrusion conditions were 14.13% feed moisture, 534 rpm screw speed, and 1678C barrel temperature. The ratio of ingredients in the optimized weaning mix was 40% maize-chickpea extrudates, 35% skim milk powder, and 25% sugar (w/w). The nutrient content was in agreement with the standards described by PFA (prevention of food adulteration act and rules, India, 2004) with high protein and starch digestibility.Practical applications: Development of weaning foods from locally available and low cost raw materials is a constant challenge for developing countries. Weaning foods are generally produced by traditional techniques like milling, roasting, drying, and germination. In the present scenario of convenience and newer products, we explored the possibility of using twin-screw extruder for preparation of weaning foods from maize and chickpea. Effects of feed moisture, barrel temperature, and screw speed on the quality parameters of extrudates were studied. Extrudates produced at lower feed moisture, higher screw speed, and higher barrel temperature showed good physicochemical properties and higher protein and starch digestibility. K E Y W O R D S chickpea, extrusion, maize, response surface methodology (RSM), weaning foods

The Production Efficiency and Specific Energy Consumption During Processing of Corn Extrudates with Fresh Vegetables Addition

“…Similar observations were reported by Ali et al (2016a) for the extruded maize-chickpea flour mixture and the obtained values of SME ranged from 0.10 to 0.23 kWh kg -1 . Other researchers (Baik et al, 2004) have noted that the growth of SME was caused by the fact that more energy is supplied in the aim to obtain higher screw rotations.…”

Effect of extrusion process conditions on the physical properties of tef-oat healthy snack extrudates

“…Increasing the DT, moisture, and SS decreased the BD of the extrudate. The decrease in BD at higher SS is also supported by Ali, Singh, and Sharma () for maize and chickpea based extrudate. Figure a shows that the increase in oat level above 15% significantly increased the ER from 1.18 to 1.25.…”

Effect of barrel temperature and feed moisture on the physical properties of chickpea–sorghum and chickpea–maize extrudates, and the functionality and nutritional value of their resultant flours—Part II

“…The changes in trend and magnitude (specifically at 120°C) in hardness values in the two blends could be associated with differences in starch and protein composition and expansion profile of individual flours. Ali, Singh, and Sharma () reported that BD increased with increasing feed moisture, but decreased with increasing barrel temperature in extruded maize and chickpea flours. Batistuti, Barros, and Areas () reported the ER to increase with decreasing feed moisture for extruded defatted chickpea flour.…”