Effects of incorporation of cassava flour on characteristics of corn grit-rice grit-chickpea flour blend expanded extrudates | Zendy

Yadav KC | Zendy; Mishra Pashupati | Zendy; Kr. Dhungana Pramesh | Zendy; Rajbanshi Ranjit | Zendy; Gartaula Ghanendra | Zendy; Dhital Sushil | Zendy

Open Access

Effects of incorporation of cassava flour on characteristics of corn grit-rice grit-chickpea flour blend expanded extrudates

Author(s) -

Yadav KC,

Mishra Pashupati,

Kr. Dhungana Pramesh,

Rajbanshi Ranjit,

Gartaula Ghanendra,

Dhital Sushil

Publication year - 2015

Publication title -

african journal of food science

Language(s) - English

Resource type - Journals

ISSN - 1996-0794

DOI - 10.5897/ajfs2014.1243

Subject(s) - plastics extrusion , absorption of water , extrusion , moisture , response surface methodology , materials science , food science , grit , corn flour , agronomy , composite material , mathematics , chemistry , biology , raw material , psychology , developmental psychology , statistics , organic chemistry , bran

A rice grit-corn grit-chickpea flour blend was used as a model feed system for extrusion. Response surface methodology was used to study the effects of level of incorporation of cassava flour in feed composition (5-25%), feed moisture (12-16%), screw speed (1000-1400 rpm) and barrel temperature (80-120°C) by using a single screw extruder. Among the independent variables, feed moisture was found to be the most influential (p<0.05) to bulk density (BD), water solubility index (WSI) and water absorption index (WAI). Cassava flour level affected lateral expansion (LE) most significantly, however, temperature affected all the dependent variables equally at p<0.05, while screw speed altered significantly BD, WSI and WAI only. Key words: Single screw extrusion, response surface methodology, rice and corn grit, chickpea flour, cassava flour.

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