Response surface methodology for studying the effects of feed moisture and ingredient variations on the chemical composition and appearance of extruded sorghum-groundnut-cowpea …

Response surface methodology for studying the effects of feed moisture and ingredient variations on the chemical composition and appearance of extruded sorghum-groundnut-cowpea …

Emmanuel K Asare, Samuel Sefa-Dedeh, Emmanuel Ohene Afoakwa, Esther Sakyi-Dawson, Agnes S Budu

Studies were conducted to evaluate the effects of feed moisture and ingredient variations on the chemical composition and appearance of extruded sorghum-groundnut-cowpea blends using response surface methodology. Central composite rotatable design for k = 3 was used to study the combined effect of feed moisture (12 to 44 percent), groundnut concentration (zero to 10 percent) and cowpea level (zero to 20 percent) on the chemical composition and appearance of extruded ready-to-eat sorghum-legume blends in a single screw extruder. Product moisture, crude protein, crude fat, ash (minerals), crude fibre, carbohydrate and colour (L, a and b-values) were determined on the products using standard analytical methods. The results showed that irrespective of the feed moisture level, the extrusion process could reduce the product moisture to levels between six to 10 percent and low enough to extend the shelf …

De Gruyter

2010

https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:4JMBOYKVnBMC

English