Dublin Core
Title
Modelling the effects of feed moisture and ingredient variations on the physical properties and functional characteristics of extruded sorghum-groundnut-cowpea blends using …
Creator
Emmanuel K Asare, Samuel Sefa-Dedeh, Emmanuel Ohene Afoakwa, Esther Sakyi-Dawson, Agnes S Budu
Description
Central composite rotatable design for k = 3 was used to study the combined effect of feed moisture (12-44%), cowpea concentration (0-20%) and groundnut concentration (0-10%) on the physical and functional properties of extruded sorghum-legume blends in a single screw extruder using response surface methodology. Product expansion ratio, bulk density, total colour change, water absorption capacities at 27°C and 90°C and swelling capacities were determined on the products using standard analytical methods. Expansion ratio, bulk density and total colour of extrudates from the sorghum-legume blends decreased with increasing feed moisture. Increasing the concentration of legumes in the product increased the water absorption capacities at 27°C and 70°C and increased swelling capacities due to the gel forming ability of the macromolecules (proteins and starch) in the products and availability of …
Publisher
De Gruyter
Date
2010
Source
https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=20&pagesize=80&citation_for_view=EZuX1N8AAAAJ:Wp0gIr-vW9MC
Language
English