Quality Evaluation Of Extruded Full Fat Blend Of African Breadfruit-Soybean-Corn Snack

Quality evaluation of extrudates/snacks made from full fat blend of African breadfruit-soybean-corn was studied. The raw flour blend was extruded in a single screw extruder at 21% moisture content, 140 o C barrel temperature, 140rpm screw speed fitted with 2mm die nozzle diameter. Food extrusion significantly (p 0.05) affect the fat, crude fibre and energy values of the extrudates. While ash and carbohydrate contents were significantly (p 0.05) affect vitamins B1, C and E of the extrudates; however, vitamin A was significantly (p 0.05) effect on histidine, lysine, threonine and phenylalanine contents of the extrudates; while valine, metheonine, leucine, tryptophan, arginine and isoleucine contents of the extrudate was negatively affected. Food extrusion significantly (p>0.05) reduced the antinutrient contents of the extrudates with trypsin inhibitor having the highest reduction (69.77%) and tannin having the lowest reduction (34.78%).

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