Effect of extrusion cooking of soy–sweet potato mixtures on available lysine content and browning index of extrudates

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

doi:10.1016/s0260-8774(03)00212-7

Cited by 52 publications

(43 citation statements)

References 19 publications

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“…Its application in Nigeria has been reported for soybean flour and its blends with other cereals and low protein legume (Dashiell et al, 1990;Lasekan and Akintola, 2002;Iwe et al, 2004). There is generally a dearth of information on the extrusion of African breadfruit and or its blends with corn and soybean, which makes it a preferred technology in this study.…”

Section: Introductionmentioning

confidence: 94%

Nitrogen solubility index and amino acid profile of extruded African breadfruit (<i>T. africana</i>) blends

Nwabueze¹

2007

Nig. Fd. J.

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Flours from African breadfruit, corn and defatted soybean were thoroughly mixed in a Hobart_-mixer at three variable, with the following combinations 40:5:55, 55:5:40, 70:5:25, 85:5:10 and 100:0:0% for African breadfruit, corn and soybean, respectively. These combinations were hydrated to moisture contents of 15, 18, 21, 24, and 27% and extruded at screw speed of 100, 120, 140, 160 and ISOrpm in a Brabender laboratory single-screw extruder. Effects of extrusion cooking and process variable conditions on nitrogen solubility index and amino acid profile were investigated. Nitrogen solubility index decreased with extrusion cooking by more than 50% in all the point blends. Soybean lowered nitrogen solubility index while African breadfruit increased it from 17 to 22% in the raw and 7.25 to 9% in the extruded samples. The model developed in the study accounted for 60.21% of the total variation in nitrogen solubility index and significantly (p<0.05) fitted. Feed moisture had significant (p<0.05) linear effect on nitrogen solubility index and a significant (p<0.05) cross product effect on interaction with screw speed. Retention of amino acid originally present in the raw was high ranging from 79 to 84%, indicating that process variable conditions were adequate and that blending African breadfruit with corn and defatted soybean before extrusion cooking has great nutritional benefit.

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Section: Introductionmentioning

confidence: 94%

Nitrogen solubility index and amino acid profile of extruded African breadfruit (<i>T. africana</i>) blends

Nwabueze¹

2007

Nig. Fd. J.

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“…Increasing die size from 4 to 9 mm in the same experimental dog food at four different drying temperatures (80, 120, 160 and 2008C) on average increased OMIU-reactive lysine content with no effect on total lysine. For extrusion of a soyasweet potato mixture, an increase in die size from 6 to 10 mm at a temperature of 1008C reduced OPA-reactive lysine content (129) . Drying and storage.…”

Section: Van Rooijen Et Almentioning

confidence: 99%

The Maillard reaction and pet food processing: effects on nutritive value and pet health

et al. 2013

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The Maillard reaction, which can occur during heat processing of pet foods or ingredients, is known to reduce the bioavailability of essential amino acids such as lysine due to the formation of early and advanced Maillard reaction products (MRP) that are unavailable for utilisation by the body. Determination of the difference between total and reactive lysine by chemical methods provides an indication of the amount of early MRP present in foods, feeds and ingredients. Previous research reported that the difference between total and reactive lysine in pet foods can be up to 61·8 %, and foods for growing dogs may be at risk of supplying less lysine than the animal may require. The endogenous analogues of advanced MRP, advanced glycation endproducts, have been associated with age-related diseases in humans, such as diabetes and impaired renal function. It is unknown to what extent advanced MRP are present in pet foods, and if dietary MRP can be associated with the development of diseases such as diabetes and impaired renal function in pet animals. Avoidance of ingredients with high levels of MRP and processing conditions known to favour the Maillard reaction may be useful strategies to prevent the formation of MRP in manufactured pet food. Future work should further focus on understanding the effects of ingredient choice and processing conditions on the formation of early and advanced MRP, and possible effects on animal health.

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“…Colour change in extrusion cooking is a visual indicator to assess the process intensity concerning chemical changes or nutritional loss in food (Iwe et al 2004). Colour difference ΔE of the extrudates from that of raw flour ranged from 15.06-26.18 and showed significant effect (P<0.05) due to all the process conditions (Table 4).…”

Section: Effect Of Process Condition On Colour Of Extrudatesmentioning

confidence: 99%

Twin screw extrusion of kodo millet-chickpea blend: process parameter optimization, physico-chemical and functional properties

2012

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Kodo millet-chickpea flour blend (70:30) was explored for development of directly expanded snack by twin-screw extrusion. Effect of process parameters like temperature (80-150°C), screw speed (250-300 rpm) and feeder speed (15-30 rpm) on physical properties (expansion ratio, bulk density, hardness, crispiness) of extrudates were investigated and optimized using response surface methodology. Desirable crispy extrudates were obtained at higher screw speed 293 rpm, lower feeder speed 19 rpm, and medium to high temperature of 123°C. Effect of extreme and intermediate process conditions on functional, proximate quality and colour of the extrudates were also evaluated.

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Effect of extrusion cooking of soy–sweet potato mixtures on available lysine content and browning index of extrudates

Cited by 52 publications

References 19 publications

Nitrogen solubility index and amino acid profile of extruded African breadfruit (<i>T. africana</i>) blends

Nitrogen solubility index and amino acid profile of extruded African breadfruit (<i>T. africana</i>) blends

The Maillard reaction and pet food processing: effects on nutritive value and pet health

Twin screw extrusion of kodo millet-chickpea blend: process parameter optimization, physico-chemical and functional properties

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