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The effect of malting and extrusion on the chemical properties of Kunun Gyada extrudates from malted sorghum flour and roasted groundnut paste was investigated. 27 samples using full factorial design were processed in a co-rotating twin-screw extruder. The results were subjected to statistical analyses to test for significant differences between treatments. Analysis of variance (ANOVA) was adopted using Statistix 9; Version 9.1 (2012) Statistical Package. There was increase in proximate mean composition of germinated sorghum flour, moisture 11.20 to 11.23%, ash 1.23 to 1.37%, and crude protein 8.50 to 9.13% with decrease in both crude fat and carbohydrates from 3.50 to 3.17% and 77.70 to 74.27% respectively. Proximate composition of roasted groundnuts paste showed increase in crude fat and decrease in carbohydrates, moisture content, ash, and crude protein. Crude protein content of extrudates increased from 19.13% (malted sorghum) to 22.9%. Feed moisture content increased from 0.4g/ml to 0.7g/ml. Among all the amino acids at extrusion parameters 35%, 20%, 110 o C, Methionine had the lowest value of 1.63g and Glutamic acid has the highest value of 17.28g. From essential amino acids, Methionine had the lowest value of 1.63g, Leucine had the highest value of 7.34g and lysine had 3.54g at the same design point 23 (35% 20% 110 o C). In non-essential amino acids, Cystine had the lowest value of 2.40g and Glutamic acid had the highest value of 17.28g at 35% 20% 110 o C. The results of proximate mean composition and amino acid profile contents of extrudates indicates increase in nutrients which may be as a result of the increase in roasted groundnuts paste, use of malted sorghum flour, and the application of extrusion cooking which enhances the nutrient densities of cereal gruels and improve the product quality. The extrudate with design point 20 for its high protein content and required essential amino acid values has better nutritional potential for commercial production of kunungyada in Nigeria. Keyword: Extrusion, Malting, Roasting, Kunungyada, Sorghum.

iosr journal of environmental science, toxicology and food technology

Production and Nutritional Evaluation of Instantized Kunun Gyada, a Traditional Nigerian Beverage from Malted Sorghum (Sorghum bicolor) and Roasted Groundnut (Arachis hypogeae) Paste by Extrusion Cooking.