Optimization of Iron Rich Extruded Moringa oleifera Snack Product forAnaemic People Using Response Surface Methodology (RSM)

Moringa oleifera, a multiuse tree has numerous medicinal properties. Most parts of the Moringa tree are edible among these leaves are the most nutritious part of the tree and are having good quantity of iron content. Incorporation of nutritional properties via addition of natural components present in fruits and vegetables is a relatively novel concept. One of the most effective ways of achieving this is via extrusion technology. The present study deals with the development of extruded snacks by incorporation of Moringa oleifera leaf powder in finger millet using a lab-scale twin screw extruder. The main aim of this study is to optimize the extrusion process using Response Surface Methodology (RSM). The effect of feed moisture, blend ratio and barrel temperature on product responses viz. mass flow rate (MFR), expansion ratio (ER), bulk density (BD), water absorption index (WAI) and sectional expansion index (SEI) of the extruded product were studied. The blend of Moringa and finger millet was extruded at different moisture content (19% to 25%), barrel temperature (120°C to 140°C) and blend ratio (0% to 15%). Increase blend ratio had showed increase in WAI, MFR but decrease in ER, SEI and BD. The optimized sample was obtained at 25% M.C, 5% blend ratio, and 140°C barrel temperature and it has iron content of 5 ± 0.10 mg/100 g.

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