African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 781

Full Length Research Paper

Effects of incorporation of cassava flour on characteristics of corn grit-rice grit-chickpea flour blend expanded extrudates

Yadav K. C.*
  • Yadav K. C.*
  • Central Department of Food Technology, Central Campus of Technology, Tribhuvan University, Dharan, Nepal.
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Pashupati Mishra
  • Pashupati Mishra
  • Central Department of Food Technology, Central Campus of Technology, Tribhuvan University, Dharan, Nepal.
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Pramesh K. Dhungana
  • Pramesh K. Dhungana
  • Central Department of Food Technology, Central Campus of Technology, Tribhuvan University, Dharan, Nepal.
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Ranjit Rajbanshi
  • Ranjit Rajbanshi
  • Central Department of Food Technology, Central Campus of Technology, Tribhuvan University, Dharan, Nepal.
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Ghanendra Gartaula
  • Ghanendra Gartaula
  • GoldenGate International College, Tribhuvan University, Kathmandu, Nepal.
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Sushil Dhital
  • Sushil Dhital
  • Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Qld 4072, Australia.
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  •  Received: 28 November 2014
  •  Accepted: 16 July 2015
  •  Published: 30 August 2015

Abstract

A rice grit-corn grit-chickpea flour blend was used as a model feed system for extrusion. Response surface methodology was used to study the effects of level of incorporation of cassava flour in feed composition (5-25%), feed moisture (12-16%), screw speed (1000-1400 rpm) and barrel temperature (80-120°C) by using a single screw extruder. Among the independent variables, feed moisture was found to be the most influential (p<0.05) to bulk density (BD), water solubility index (WSI) and water absorption index (WAI). Cassava flour level affected lateral expansion (LE) most significantly, however, temperature affected all the dependent variables equally at p<0.05, while screw speed altered significantly BD, WSI and WAI only. 
 
Key words: Single screw extrusion, response surface methodology, rice and corn grit, chickpea flour, cassava flour.