Premium
Effect of extrusion on nutritional quality of maize and Lima bean flour blends
Author(s) -
PérezNavarrete Cecilia,
González Rolando,
ChelGuerrero Luis,
BetancurAncona David
Publication year - 2006
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2661
Subject(s) - die swell , extrusion , starch , food science , plastics extrusion , wheat flour , extrusion cooking , corn flour , protein quality , fiber , resistant starch , phaseolus , moisture , chemistry , mathematics , raw material , agronomy , biology , materials science , metallurgy , organic chemistry , bran
Maize flour ( Zea mays ) (M), Lima bean flour ( Phaseolus lunatus ) (B) and blends of these in proportions of 75M/25B, 50M/50B and 25M/75B (w/w) were extruded and their nutritional quality evaluated. Extrusion was done with a single screw extruder at 160 °C, 100 rpm and 15.5% moisture. In vitro protein digestibility (87%) was higher in the extruded products. Available lysine and resistant starch were highest in 50M/50B raw flour (59.5 g kg −1 protein, 67.9 g kg −1 , respectively) but decreased after extrusion (45.5 g kg −1 protein, 16.6 g kg −1 , respectively). The same treatment had the lowest available starch (561.6 g kg −1 flour, 507.9 g kg −1 extrudate). Total dietary fiber in the 50M/50B raw flour blend was 144 g kg −1 versus 176 g kg −1 in its extrudate. This was most noticeable for soluble dietary fiber, which increased from 10.6 g kg −1 to 79.4 g kg −1 after processing. Extrusion of blends is feasible up to a 50% bean inclusion level, which improves the nutritional value of the expanded product.Copyright © 2006 Society of Chemical Industry