Functional Properties of Noodles Analogue from Water Yam, Yellow Maize, and African Yam Bean Mixtures – A Response Surface Methodology
C. E. Kalu *
Department of Food Technology, Akanu Ibiam Federal Polytechnic, Unwana, Ebonyi State, Nigeria.
I. C. Alaka
Department of Food Science and Technology, Ebonyi State University, Abakaliki, Ebonyi State, Nigeria.
K. C. Asadu
Department of Food Technology, Akanu Ibiam Federal Polytechnic, Unwana, Ebonyi State, Nigeria.
K. C. OKpara
Department of Food Technology, Akanu Ibiam Federal Polytechnic, Unwana, Ebonyi State, Nigeria.
C. C. Daniel
Department of Food Technology, Akanu Ibiam Federal Polytechnic, Unwana, Ebonyi State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Response surface methodology was used to investigate the effect of extrusion process on proximate composition of noodles analogue from water yam, yellow maize, and African yam bean flour mixture. Flour blend from water yam, yellow maize, and African yam bean were produced and was used to extrude noodles analogue using a Brabender single screw laboratory extruder (Duisburg DCE 330 model) fitted with 3.0 mm die nozzle diameter. A central composite rotatable design (CCRD) with three variables, namely barrel temperature, feed moisture content and screw speed and five level coded – a, -1, 0, +1, +a, was used and data analyzed by regression analysis. Results showed that bulk density ranged from 0.41 to 0.09 g/cm water solubility index ranged from 4.41 to 6.36%; water absorption capacity ranged from 2.05 to 5.66% and expansion ratio ranged from 1.62 to 3.81respectively. The coefficients of determinations (R2) were high and ranged from 0.9039 to 0.9887 at 5% level. The response surface plots suggested that the models developed had a good fit and the CCRD was effective in explaining the effect of the process conditions on noodles analogue as influenced by barrel temperature, feed moisture content, and screw speed of the extruder. The data obtained from the study could be used for control of product characteristics. The study indicated that improved noodles analogue from available and cheap roots, cereal and legumes such as water yam, yellow maize, and African yam bean can be produced for possible projection for the commercial production of noodles analogue.
Keywords: Extrusion, noodles analogue, functional properties
How to Cite
Downloads
References
Kalu CE, Alaka IC, Ekwu FC, Ikegwu OJ. Effect of extrusion processing on the cooking characteristics of noodles analogue from water yam, yellow maize and African yam bean. NIFST proceeding of the 43rd Conference and General Annual Meeting. 2019;385-386.
Mignouna HDMM Abang, Asiedu R. Harnessing modern biotechnology for tropical tuber crop improvement: Yam (Dioscorea Spp.) molecular breed. African Journal of Biotechnology. 2004;212; 478–485.
Coursey DG. Dioscoreacea in: Evolution of crop plants. Simmonds NW, Ed Longmans, London and New York. 1967;70–74.
Muhammad, Rzwan Razzaq, Faqir, Muhammed Anjum, Muhammed, Issa Khan, Moazzan, Rafig Khan, Muhammad Nadeem, Muhammed Sammen Aved, Muhammed Wasim Sajid. Effect of temperature, screw speed and moisture variations on extrusion cooking behaviour of maize (Zea Mays. L). Pak. J. Food Sci. 2012;22(1):12-22.
Omeire GC. (2012). Amino acid profile of raw and extruded blends of African Yam bean (Sphenostylis stenocarpa) and cassava flour. American journal of Food and Nutrition 2013;2(3):65-68.
Kadam ML, Salve RV, Mehrajfatema ZM, More SG. Development and evaluation of composite flour for missi roti/chapatti. Food processing and Technology. 2012;3:134.
DOI:10.4172/2157-7110.1000134
Oladumoye OO, Akinoso R, Olapade AA. Evaluation of some physical chemical properties of wheat, cassava, maize and cowpea flours for bread making. Journal of Food Quality. 2010;33:693-708.
DOI:10-11
Floros JD, Chinnan MS. Computer graphics optimization for product and process development. Food Technology. 1988;42:71–78.
Giovanni M. Response surface methodology and product optimization. Food Technol. 1983;47 (11):41-45,83.
Gambus H, Sikora M, Zioboro R. The effects of composition of Hydrocolloids on properties of gluten. Free Bread Acta seintiarum Polonorum Technologia Alimentria. 2007;6(3):61–74.
Iwe MO. Effects of extrusion cooking on functional properties of mixtures of full- fatsoy and sweet potato. Plant Foods Hum. Nutr. 1998;53:37-46.
Anderson RA. Water absorption and solubility and amylograph characteristics of roll cooked small grain products. Cereal Chem. 1982;59:265-269.
Sefa-Dedeh S, Saalia FK. Extrusion of maize-cowpea blends in a modified oil expeller. J.Sci. Food Agric. 1997;73: 160-168.
Rampersed R, Badrie N, Comisciong E. Physico-chemical and sensory characteristies of flavoured snaks from extruded cassava/pigeon – pea flour. Journal Food Science. 2003;68(1): 363-367.
Halek GW, Paik SW, Chang KLB. The effect of moisture content on mechemical properties and texture profile parameters of corn meal extrudates. Journal of Texture Studies, 1989;20: 43-55.
Artz WE, Warren C, Villota K. Twin – screw extrusion modification of z corn fibre and corn starch extruded blend. J. Food See. 1990;55(3):746–754.
Khuri AI, Cornell JA. Response surface design and analyses. New York: Marcell Dekker. Montomery DC. Design and analysis of experiments. Singapore: Wiley; 1987.
Oluwole OB, Awonrin SO, Henshaw FO, Elemo GN, Benkole AK, Olatunji O. (). An evaluation of an extrusion cooking process of white yam Dioscorea rotundata and white bambara groundnut (Vigna subterranean) blends proc. 11th ISTR – AB Syrup: Kinshasa, DR congo. 2010; 587–600.
Jiddere G, Filli KB. Physicochemical properties of sorghum malt and bambara groundnut based extrudates. J. Food Sci. Technol. Nepal. 2016;9:55–65.
Saini CS. Preparation of corn flour based extruded product and evaluate its physical characteristics. World Academy of Science, Engineering and Technology International Journal of Biologival, Agricultural, Food and Biotechnological Engineering. 2015;9(8):929–936.
Nwabueze TU. Growth performance of rats fed with raw and extruded African bread fruit based complementary diet. A response surface analysis. J. Sci. Food Agric. 2008;88(3):522-528.
Filli KB, Nkama I, Jideani VA, Ibok UI. Effects of process variabls on the hydration properties and acceptability of extruded millet – soy bean blends for fura manufacture: A Nigerian traditional food. Publication British Food Journal. 2013;115: 884–898.
Shadan MR, Waghray K, Khoushabi F. Formulation, preparation and evaluation of low-cost extrude products based on cereal and pulses-food and nutrition science. 2014;5:1333–1340.
Yadav KC, Pashupati M, Pramesh GD, Ranjit R, Ghanendra G, Sushiel D. Effect of incorporation of cassava flour on characteristics of corngrit-rice grit chickpea flour blend expanded extrudate. African journal of Food Science. 2015;9(8): 448-455.
Dibyankanta, S, Laxmikant SB, Rijayalakshmi G. (2013). Effect of feed composition, moisture content and extrusion temperature on extrudate characteristies of yam – corn – rice based snack food. Published Online; 2013.
Doi 10.1007/s/3197 – 013 – 1181 – x
PMCID: PMD 4348316
Sobukola OP, Babajide JM. Ogunsade O. Effect of brewer spent grain addition and extrusion parameters on some properties of extruded yam starch-based pasta. J. food process. preserv. 2012;(2):5:163-171.
Ding Q, Ainsworth P, Tucker G, Marson H. The effect of extrusions on the physicochemical properties and sensory ch Dhital S, Katawal S, Shrestha A. (2010). Formation of resistant starch during processing and storage of instant noodles. Int. J. Food Properties. 2005;13:454–463.
Singh S, Gamiah S, Wakeling L. Nutritional aspects of food extrusion: A review. International Journal of food Science and Technology. 2007;42:916- 929.
Filli KB, Nkama I, Abubakar UM, Jideani VA. Influence of extrusion variables on some functional properties of extruded millet-soybean for the manufacture of fura: A Nigerian traditional food. African Journal of Food Science. 2010;4:342-351.
Anderson RA, Conway HF, Peplinski AJ. Gelatinization of corn grit by roll and extrusion cooking. Starch-stark. 1970;22: 130-135.
Available: http: dx
Doi.org/10.1002/star.19700220408
Oluwole OB. Effect of thermo extrusion cooking on physiochemical, textural and sensory qualities of yam (Dioscorea rotundata) and bambara groundnut (Voandezia subterranean L. Thou) blends. Unpublished Ph. D thesis, UNAAB, Abeokua, Nigeria. 2008;117–213.
Petitot M, Boyer L, Minier C, Micard V. Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation. Food Res. Int. 2010;43: 634-641.
Adedotun H, Adebowale AA, Olayiwola IO, Shittu TA, Sanni LO. Production and quality evaluation of noodles from sweet potato starch. Journal of Culinary Science and Technology. 2015;13(1):79-93.
DOI:1080/15428052.2014.952479
Colonna P, Tayeb J, Mercier C. Extrusion cooking of starch and starchy products In: Mercier C, Linko CP, Harper JM Eds. Extrucsion cooking, American Associetion of Cereal Chemists, Inc, St Paul. 1989; 247-319.
Sriburi P, Hill SE. Extrustion of cassava starch with either variations in ascorbic acid concentration or PH. International Journal of Food science and Technology. 2000;35:141–154.
Oikonomou NA, Krokida Mk. Literature data compilation of WAI and WSI of extrudate food products. Int. J. Food properties. 2011;14:199-240.
Balandran–Quintana RR, Barbosa–Canovas GV, Zazuet –Morates JJ, Anzaddria, Morates A, Quinteno-Ramos A. Functional and nutritional properties of extrude whole pinto bean meal (Phaseolus vulgaris L.). J. Food Sci. 1998;63:113–116.
Oliveira CT, Glutierrez EMR, Caliari M, Monteiro MRP, Labanca RA, Carreina RL. Development and characterization of extruded broken rice amd lupine. American Journal of Plant Science. 2015;6: 1928-1936.
Filli KB, Nkama I, Abubakar UM, Jideani VA. The effect of extrusion conditions on the physicochemical properties and sensory characteristics of millet – cowpea basesd fura. European Jornal of Food Research & Review. 2012;2:1–23.
Thymi S, Krodida MK, Pappa A, Moroulis ZB. Structural properties of extruded corn starch. J. Food Eng. 2005;68:579–526.
Kokini JLC, Hang CN, Lai LS. The role of rheological properties on extrudate expansion. In Kokini JK, Ho CT, Karwe MR. (Eds.). Food extrusion science and technology. Marccl Dekker, New York. 1991;345-360.