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EFFECT of EXTRUSION ON TRYPSIN INHIBITOR CONTENTS of SOY‐SWEET POTATO MIXTURES
Author(s) -
IWE M.O.,
NGODDY P.O.
Publication year - 2000
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2000.tb00434.x
Subject(s) - trypsin inhibitor , soy flour , extrusion , plastics extrusion , food science , chemistry , ipomoea , expansion ratio , moisture , soy protein , trypsin , water content , materials science , composite material , botany , biochemistry , enzyme , biology , organic chemistry , geotechnical engineering , engineering
Mixtures of soy and sweet potato ( Ipomoea batatas ) (L.) Lam), flours containing 18%, 25% and 30% moisture, respectively, were extruded in a single screw extruder. Results showed that inactivation of trypsin inhibitor was enhanced by both reductions in feed moisture and soy flour contents of sample mixtures. Hence subsequent extrusion was carried at 18% feed moisture with variable feed ratio, screw rotation speed and die diameter, using a central composite rotatable, near orthogonal experimental design. Results further showed that the effect of increasing the ratio of soy in the mixture was linearly significant (p > 0.05). Optimum Trypsin Inhibitor (TI) inactivation value of 3.40 mg/g was predicted at a feed composition of 80% sweet potato, 9 mm die diameter and 154 rpm, respectively.