African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

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.
  • Search for this author on:
  • Google Scholar
Pashupati Mishra
  • Pashupati Mishra
  • Central Department of Food Technology, Central Campus of Technology, Tribhuvan University, Dharan, Nepal.
  • Search for this author on:
  • Google Scholar
Pramesh K. Dhungana
  • Pramesh K. Dhungana
  • Central Department of Food Technology, Central Campus of Technology, Tribhuvan University, Dharan, Nepal.
  • Search for this author on:
  • Google Scholar
Ranjit Rajbanshi
  • Ranjit Rajbanshi
  • Central Department of Food Technology, Central Campus of Technology, Tribhuvan University, Dharan, Nepal.
  • Search for this author on:
  • Google Scholar
Ghanendra Gartaula
  • Ghanendra Gartaula
  • GoldenGate International College, Tribhuvan University, Kathmandu, Nepal.
  • Search for this author on:
  • Google Scholar
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.
  • Search for this author on:
  • Google Scholar


  •  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.
 

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

Back to Vol. 9 No. 8
Back to articles
SUBSCRIBE TO RSS
SUBMIT MANUSCRIPT
CONFERENCES