Feed rate, water addition rate and mixture composition nexus role on alterations of nutritional properties in extrusion of composites containing rice ( Oryza sativa ), sorghum [ Sorghum bicolor ), and bamboo ( Yushania alpina ) shoots

Abstract

Extrusion cooking impacts positively on the nutritional status of a food when compared to their raw form. The objective of this study was to determine the effect of ingredient variables: Feed Rate, Water Addition Rate, and Mixture Composition on the extent of nutritional changes to rice flour enriched with sorghum (Sorghum bicolor) and bamboo (Yushania alpina) shoots on extrusion processing. A 5 × 3 × 2 factorial experimental set up for feed blending, water addition rate, and feed rate in single screw dry type extruder with a constant set barrel temperature of 250°C and screw speed of 1,480 rpm was used. All ingredient variables showed a varying effect on the extent of loss in proteins, condensed tannins, and dietary fiber while increasing carbohydrates, protein digestibility, and total phenolic content. These alterations are due to magnitude of mixing and shear impact, mass moisture, and specific mechanical energy that influence the degree of bio‐reactions. Practical applications The current emphasis in addressing food insecurity especially in low economic countries is on enriching staple foods with locally available underutilized food crops. Rice is a staple food across the globe while sorghum, though nutritious, has remained to be one of the most underutilized cereal crops. Consumption of bamboo shoots is gaining global popularity due to being high in nutrients as well as possessing functional properties. Inasmuch as incorporating sorghum and bamboo shoots to rice will result in enrichment but also any further could cause changes to nutritional components. Hence, understanding the relationship between effect of ingredient variables and nutritional changes during extrusion will inform on novel product(s) development. These findings demonstrate possible applicability of extruded rice flour enriched with sorghum and bamboo shoots in addressing global food security.

Sorghum–mung bean combination snacks: Effect of extrusion temperature and moisture on chemical, functional, and nutritional characteristics

“…It has been mentioned that the short‐time processing by extrusion gives a potential advantage for maintaining phenolics as compared with other heating treatments (Sarka et al, 2020). The results were in accordance with that of Wafula et al (2020), where extrusion cooking had a positive effect on the nutritional properties of sorghum, rice, and bamboo composites. Similar effect of BT was observed by Bekele, Nosworthy, Tyler, and Henry (2021) for chickpea–sorghum blends (50:50).…”

“…T A B L E 3 Chemical properties of the sorghum-mung bean-based snacks. results were in accordance with that of Wafula et al (2020),…”

Effect of extrusion processing on techno‐functional properties, textural properties, antioxidant activities, in vitro nutrient digestibility and glycemic index of sorghum–chickpea‐based extruded snacks

“…It has been mentioned that the short‐time processing by extrusion gives a potential advantage for maintaining phenolics as compared to other heating treatments (Sarka et al, 2020). The results were in accordance with that of Wafula and Mahungu (2020), where extrusion cooking had a positive effect on the nutritional properties of sorghum, rice and bamboo composites. Similar effect of BT was observed by Bekele et al (2021) for chickpea–sorghum blends (50:50).…”

Sorghum- and Chickpea-Based Ready-to-Eat Extrudate Flakes: Quality Attributes and In Vitro Digestibility

“…Earlier published reports support the concept that as compared to other thermal treatments, short-span processing of samples through extrusion is beneficial as it will help to maintain phenolic compounds [48,49]. The findings in the present study are in agreement to reported observations by Wafula et al [50], which showed that cooking by extrusion has shown a modulating effect on quality attributes and nutrients of grains (rice and sorghum) and bamboo composites. Similarly, Bekele et al [46] has also reported comparable results for chickpea-sorghum blends (50 : 50).…”