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. 2017 Sep 12;5(6):1205-1214.
doi: 10.1002/fsn3.513. eCollection 2017 Nov.

Optimization of extrusion conditions for the production of instant grain amaranth-based porridge flour

Olamide A Akande  1 , Dorothy Nakimbugwe  2 , Ivan M Mukisa  2
Affiliations

Optimization of extrusion conditions for the production of instant grain amaranth-based porridge flour

Olamide A Akande et al. Food Sci Nutr. .

Abstract

Malnutrition is one of the foremost causes of death among children below 5 years in developing countries. Development of nutrient-dense food formulations using locally available crops has been proposed as a means to combat this menace. This study optimized the extrusion process for the production of a nutritious amaranth-based porridge flour. Least cost formulations containing grain amaranth, groundnut, iron-rich beans, pumpkin, orange-fleshed sweet potato, carrot, and maize were developed and evaluated by a sensory panel (n = 30) for acceptability using the 9-point hedonic scale. Extrusion process of the most acceptable porridge flour was optimized by response surface methodology (RSM). Barrel temperature (130-170°C) and feed moisture content (14%-20%) were the independent variables which significantly (p < .05) affected in vitro protein digestibility, vitamin A retention, total polyphenol, phytic content, and iron and zinc extractabilities. Optimization of the extrusion process improved the nutritional quality of the instant flour.

Keywords: Extrusion cooking; grain amaranth; instant porridge flour; optimization.

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Figures

Figure 1
Figure 1
Viscosities (cP) of the amaranth‐based instant porridge and maize‐based instant porridges at varied flour rates. ABIP, amaranth‐based instant porridge; MBIP, maize‐based instant porridge
See this image and copyright information in PMC

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