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Physical properties of extruded snacks enriched with soybean and moringa leaf powder

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dc.creator Rweyemamu, Leonard, M.P.
dc.creator Yusuph, Athuman
dc.creator Mrema, Godwill, D.
dc.date 2015-12-15T12:42:45Z
dc.date 2015-12-15T12:42:45Z
dc.date 2015-01
dc.date.accessioned 2021-05-03T13:36:17Z
dc.date.available 2021-05-03T13:36:17Z
dc.identifier Leonard M.P. Rweyemamu, AthumaniYusuph, Godwill D. Mrema (2015). Physical properties of extruded snacks enriched with soybean and moringa leaf powder. Afr. J. Food Sci. Technol. 6(1):28-34
dc.identifier 2141-5455
dc.identifier http://hdl.handle.net/123456789/128
dc.identifier.uri http://hdl.handle.net/123456789/47589
dc.description This study was conducted to investigate the application of extrusion cooking in the production of snacks containing soybean (SB) and Moringa oleifera (MO) leaves as inexpensive sources of micronutrients. The specific objectives were to examine effects of barrel temperature, residence time and moisture content of feed on selected physical properties of extruded snacks (extrudates), namely water absorption index (WAI), water solubility index (WSI) and expansion ratio (ER). The extrudates were obtained by blending different levels of input ingredients of maize flour (MF) (55 to 80%), full fat soybean flour (FFSF) (10 to 30%), and Moringa oleifera leaf powder (MOLP) (5 to 15%). Extrusion process variables in a twin-screw extruder were at three levels for temperature (100, 130 and 160°C), feed moisture content (15, 22.5 and 30%), and residence time (60, 75 and 90 s). The performed study revealed that the level of incorporation of both FFSF and MOLP, and feed moisture content have significant effects on the expansion ratio, water solubility index and water absorption index of the extrudates. It was concluded that the role of processing conditions and blending levels have a significant contribution to the quality characteristics of the soy-moringa expanded snacks.
dc.description Swedish International Development Cooperation Agency (Sida)
dc.language en
dc.publisher International Research Journals
dc.subject Moringa oleifera leaf powder
dc.subject full-fat soybean flour
dc.subject soy-moringa extrudates
dc.subject extrusion cooking
dc.subject surface response method
dc.title Physical properties of extruded snacks enriched with soybean and moringa leaf powder
dc.type Journal Article, Peer Reviewed


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