Open AccessOptimization of processing parameters on the proximate properties of maize and soybean extrudates
Author(s) -
Adefemiwa Ayobami Adekunle,
S. O. Awonorin,
O. P. Sobukola,
O. U. Dairo,
O. O. Ogunleye
Publication year - 2021
Publication title -
hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam
Language(s) - English
Resource type - Journals
eISSN - 1847-7461
pISSN - 1847-3423
DOI - 10.31895/hcptbn.16.1-2.9
Subject(s) - response surface methodology , proximate , water content , central composite design , moisture , chemistry , mathematics , food science , agronomy , chromatography , biology , geotechnical engineering , organic chemistry , engineering
Maize (TZSR-W-1 NARZO-20) and soybean (TGX1448) flours were used for the development of extruded products. The flour formulations weremaize (46-52%), soybean (21-32%), and moisture content (16-26%). Central Composite Design (CCD) in Response Surface Methodology consistingfive factors (maize to soybean-water weight ratio -X1, soybean to water weight ratio -X2, barrel temperature (120, 160 and 200oC) -X3, die diameter(6, 8 and 10mm) -X4 and screw speed (120, 160 and 200rpm) -X5 at three levels was used to determine the optimum process condition for theproximate properties of the extruded products. The process parameters significantly influenced the dependent variables at p<0.05. The coefficientsof regression (R2) for the response equations ranged between 0.967 and 0.999 which is an indication that the variables were adequately fitted tothe regression equation and could predict the proximate values of the extrudates. The optimum process condition at desirability index of 1 were X1(0.99), X2 (1.10), X3 (190oC), X4 (124rpm) and X5 (10mm).