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Soybean Flour/Oil and Wheat Bran Effects on Characteristics of Cassava (Manihot esculenta Crantz) Flour Extrudate
Author(s) -
BADRIE N.,
MELLOWES W.A.
Publication year - 1992
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.1365-2621.1992.tb05435.x
Subject(s) - die swell , absorption of water , food science , bran , chemistry , bulk density , fiber , wheat flour , agronomy , botany , raw material , biology , plastics extrusion , ecology , organic chemistry , soil water
Adding soybean flour, soybean oil and wheat bran to cassava flour increased the percentage of crude protein/fat and crude fiber respectively in the blends. Crude protein or extrudate correlated negatively (P<0.01) with expansion, water solubility or total reducing sugars and positively (P<0.01) with bulk density, and water absorption. Crude fiber of extrudate correlated negatively (P<0.01) with expansion, bulk density and total reducing sugars. At 4% soybean oil addition, extrudate expansion and WSI were highest, while bulk density and WAI were lowest. Extrudates became more yellow in color on addition of soybean flour.