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Effect of Extrusion Cooking on in Vitro Protein Digestibility of Sorghum
Author(s) -
FAPOJUWO O. O.,
MAGA J. A.,
JANSEN G. R.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb14010.x
Subject(s) - extrusion , extrusion cooking , tannin , moisture , sorghum , protein digestibility , food science , chemistry , condensed tannin , calcium hydroxide , agronomy , materials science , biochemistry , biology , composite material , proanthocyanidin , polyphenol , organic chemistry , antioxidant
Extrusion variables including moisture (15 and 2.5%), temperature (50°, 125° and 200°C) and screw speed (50, 125 and 200 rpm) of two low tannin sorghum varieties extruded with 0, 2 and 4% calcium hydroxide were studied. Protein digestibility was determined by in vitro pepsin assay. Extrusion improved digestibility from 45.9 to 74.6% and 43.9 to 68.2% for the two varieties, respectively. Temperature was the key extrusion variable that influenced digestibility. Screw speed and moisture did not have significant effects. Alteration of pH before extrusion further improved digestibility.