EFFECT of EXTRUSION ON TRYPSIN INHIBITOR CONTENTS of SOY-SWEET POTATO MIXTURES

Iwe, M.O.; Ngoddy, P.O.

doi:10.1111/j.1745-4549.2000.tb00434.x

Cited by 16 publications

(23 citation statements)

References 16 publications

(9 reference statements)

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“…The reduction in TIA following extrusion cooking by up to 90% in this study is expected, and on the scale reported in the literature for other foods particularly soybean, mungbean, cowpea and blends with other crops (Iwe, 1998;Iwe & Ngoddy, 2000;Liener, 1994;Pham & del Rosario, 1987;Rackis, Wolf, & Baker, 1986). Thermal treatment of ANFs had been reported to be a valuable process for the inactivation of TIA.…”

Section: Effect Of Extrusion On Tia and Other Antinutritional Composisupporting

confidence: 81%

Effect of process variables on trypsin inhibitor activity (TIA), phytic acid and tannin content of extruded African breadfruit–corn–soy mixtures: A response surface analysis

Nwabueze

2007

LWT - Food Science and Technology

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Section: Effect Of Extrusion On Tia and Other Antinutritional Composisupporting

confidence: 81%

Effect of process variables on trypsin inhibitor activity (TIA), phytic acid and tannin content of extruded African breadfruit–corn–soy mixtures: A response surface analysis

Nwabueze

2007

LWT - Food Science and Technology

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“…In general, extrusion cooking relies on conversion of shear and frictional energy to heat energy, which cooks (Grenus et al 1993) and improves digestibility by denaturing the protein, exposing new sites for enzyme attack and by inactivating inhibitors (Lorenz et al 1980;Rackis et al 1986;Iwe and Ngoddy 2000). The proximate composition, amino acid profile, and anti-nutritional composition of raw and extruded African breadfruit-corn-soybean mixtures had been reported in literature (Nwabueze 2006;Nwabueze 2007).…”

Section: Introductionmentioning

confidence: 99%

Residence Time Distribution (RTD) in a Single Screw Extrusion of African Breadfruit Mixtures

Nwabueze

Iwe

2008

Food Bioprocess Technol

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Mixtures of African breadfruit (Treculia africanaDecne), corn, and defatted soybean were extruded in a singlescrew Brabender laboratory extruder at process variables derived from a second-order central composite design. The variables consisted of feed composition (0-100% breadfruit, 0-55% soybean, and 0 or 5% corn); fed moisture (15-27%), and screw speed (100-180 rpm). Effects of these variables on residence time distribution were investigated using Congo red as tracer. The extrudate spent longer time in the extruder as feed moisture or screw speed was decreased from 27% to 15% or 180 to 100 rpm, respectively, thereby increasing the residence time distribution characteristics. At 70% feed composition and screw speed of 140 rpm, mean residence time ( t ) increased from 40 to 50 s, whereas extrudate total collection time (t c ) increased from 65 to 70 s. At screw speed of 100-180 rpm, mean residence time ( t ) decreased from 55 to 35 s, whereas extrudate total collection time (t c ) decreased from 75 to 65 s. At 100% African breadfruit composition, these time values decreased to 35 and 70 s, respectively, at the same screw speed, indicating the significant influence of feed composition and soybean addition to the mixture on residence time distribution. Residence time distribution curves indicated an early breakthrough time of 20 s at maximum screw speed (180 rpm), minimum tail of 65 s, and a plug flow pattern of the extrudates.tracer concentration appearing at the outlet at time, t T time (s) t mean residence time (s) t c total collection time (tail) (s) θ normalized time, a dimensionless parameter (t/t) E(t) exit age distribution. E(t) curves represent the variation of the dye tracer concentration at the exit F(θ) F(t)=∫E(t). F(θ) curves represent the accumulated quantity of tracer at the exit at a given time. These two curves {E(t) and F(θ)} are generally used to quantify the residence time distribution (RTD) t m minimum residence time (s) T extrudate temperature (°C) Y dependent process variables (T, RTD, t m, tand t c ) k number of independent process variables (three in this case) X 0 estimated regression coefficient β 0 intercept (constants and regression coefficients of the model) ɛ random error term β 1 X 1 -β 3 X 3 linear (first)-order effect b 1 X 2 1 À b 3 X 2 3 quadratic order effect β 12 X 1 X 2 -β 23 X 2 X 3 cross product (interactive) effect

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“…The presence of a significant amount of polyunsaturated fatty acids, linoleic and linolenic acids and the enzyme lipoxygenase are responsible for the production of off-flavour and off aroma compounds at various stages of processing (Iwe, 2003). Iwe (2000) also observed that the levels of tri-hydroxyl acid in ground soybean and defatted meal increased with storage. Figure 2.…”

Section: Effect Of Type and Point Of Inclusion Of Supplement On The Smentioning

confidence: 76%

Effects of the Type and Point of Inclusion of Soy-Melon-Protein Supplement on the Sensory Qualities of “Gari” Semolina

Oluwamukomi¹

2013

JFR

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The effects of the type of enrichment and the stage of application of supplement on the sensory qualities of Soy-melon protein-enriched gari semolina were studied. Three protein supplements (Full fat, Defatted and Milk residue) were added to the gari meal before fermentation, after fermentation and after toasting. After toasting and cooling, the samples were subjected to sensory evaluation at weekly interval over a period of 32 weeks by 20 member sensory panel of the Federal University of Technology, Akure, Nigeria in order to determine its shelf life. The panel members were students and staff members who were used to the consumption and sensory evaluation of gari. They were instructed to evaluate differences in overall sensory quality between the control and other samples packaged in HDPE film and Woven sack and subjected to storage at 20, 30 and 40°C. A nine-point hedonic scoring system was used for the evaluation, where 1 = extremely disliked and 9 = extremely liked. Results obtained from other data on the flavor difference scores for each product were subjected to regression analysis based on the critical minimum panel mean score of 5.0 for shelf stability of the samples. The shelf lives for the samples at different storage conditions were determined from the slopes of the regression equations. Results showed that enrichment with soy-melon flour reduced the shelf life at a high temperature above 40°C from 148 weeks to 17 weeks. The shelf lives of samples packaged in HDPE were significantly higher than those packaged in woven sack. The shelf life was reduced significantly by increase in temperature which exhibited a negative correlation with the flavor scores.

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EFFECT of EXTRUSION ON TRYPSIN INHIBITOR CONTENTS of SOY-SWEET POTATO MIXTURES

Cited by 16 publications

References 16 publications

Effect of process variables on trypsin inhibitor activity (TIA), phytic acid and tannin content of extruded African breadfruit–corn–soy mixtures: A response surface analysis

Effect of process variables on trypsin inhibitor activity (TIA), phytic acid and tannin content of extruded African breadfruit–corn–soy mixtures: A response surface analysis

Residence Time Distribution (RTD) in a Single Screw Extrusion of African Breadfruit Mixtures

Effects of the Type and Point of Inclusion of Soy-Melon-Protein Supplement on the Sensory Qualities of “Gari” Semolina

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