Effect of Processing on the Antinutrient Content of Extruded Snacks from Cocoyam –Bambara Groundnut Flour Blends
Bulus Daniel Sadiq, Iro Nkama, Omah C. Esther
Asian Food Science Journal · pp. 19–27 · Published 14 Jun 2022
10.9734/afsj/2022/v21i930449Abstract
Snacks from the blends of cocoyam and Bambara groundnut composite flour blends were developed through extrusion cooking Technology. Response Surface Methodology (RSM), formulations, and optimization of the process variables. The objective was to establish the optimum level of the effects of feed blend composition (X1), barrel temperature (X2), and feed moisture contents (X3) processing on the antinutrients composition of the composite flour blends. The responses were tannin, oxalate, phytates, and trypsin inhibitor. From the results, the tannin content ranged from 0.00 mg/100 g to 0.03 mg/100 g, oxalate 0.18 mg/100 g to 0.25 mg/100 g, phytate 0.23 mg/100 g to 0.69 mg/100 g and trypsin inhibitor 0.12mg/100g to 0.19mg/100g. These studies showed a significant difference (P≤ 0.05) for all the processing variables on all the responses. The studies show that high temperatures and low moisture content have the optimum effects on the antinutrient content.
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