CHARACTERIZATION AND OPTIMIZATION OF AN EXTRUDED CEREAL-BASED READY-TO-EAT SNACK

DOTTIE, EWHORITSEMOGHA PRISCILLA (2021) CHARACTERIZATION AND OPTIMIZATION OF AN EXTRUDED CEREAL-BASED READY-TO-EAT SNACK. Masters thesis, Landmark University, Omu Aran, Kwara State.

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Abstract

Broken rice is a by-product which is generated in large quantity in the food sector in Nigeria. These broken rice are usually incorporated in the formation of animal feeds or sometimes discarded as waste. Repurposing food waste and utilization of legumes into more value added products is very germane because it reduces global warming challenges. This study is aimed at development and optimization of the extrusion cooking process for a novel cereal-based ready-to-eat (RTE) snack from the utilization of broken rice and cowpea blend. Central composite rotatable design (CCRD) with four independent variables having 5 levels each were used. The process parameters viz. blend ratio (broken rice flour: cowpea flour): 90:10 - 70:30, moisture content (10 - 18% wb), temperature of barrel (110 - 150℃) and the screw speed (280 - 360 rpm) are the independent variables employed in the experimental design. The specific mechanical energy (SME), the water absorption index (WAI), the water solubility index (WSI), the total colour (TC), the hardness, the bulk density (BD), the expansion ratio (ER), appearance (APP), colour, crunchiness (CRH), crispness (CRSP), taste (TA),mouthfeel and the overall acceptability (OA) were used to characterize the extrudates. Moisture content was discovered to have the highest impact on the characterization with a large F-value for all the responses. The process parameters and responses were subjected to numerical optimization and it was discovered that the process parameter of blend ratio (83:17), moisture content (10% wb), barrel temperature (150℃) and the screw speed (307 rpm) from the experimental design produced the optimal extrudate with a desirability of 0.737. From the result obtained from the analysis of variance; SME, WAI, Hardness, ER and Overall acceptance were significant (p<0.05): whereas, WSI and BD were not significant (p>0.05). Indicating a 5% risk of concluding that a difference exits when there is no actual difference.

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