Nutritional, Functional and Physical Properties of Extrudates from Blends of Cassava Flour with Cereal and Legume Flours

Figures & data

Table 1 Extrusion parameters for the study

Extrusion Parameters	Values
Feed zone temperature	80°C
Compression zone temperature	100°C
Metering zone	120°C
Die temperature	180°C
Extruder screw speed	100 rpm
Dosing screw speed	*10,20 and 25 rpm
Compression ratio of the extruder	1:01
Moisture content of the blend	15%
*Group IIIa combination was extruded at a dozing speed of 10 rpm since the torque on the machine was high.

Table 2 Starch, sugar, and fat content* of extruded snack foods from cassava-based composite flours

Treatment combinations	Starch (%)	Sugar (%)	Fat (%)
Unmalted CF based (Group I)
Cassava:FF	72.01 ± 0.29	5.15 ± 0.12	2.05 ± 0.05
Termamyl malted CF based (Group IIa)
Cassava:WWF:CP	67.66±0.39	5.40 ± 0.10	1.20 ± 0.06
Cassava:FF	62.06 ± 0.56	5.32 ± 0.09	2.15 ± 0.04
Gram malted CF based (Group IIb)
Cassava:WWF:CP	68.76 ± 0.54	6.15 ± 0.94	1.25 ± 0.08
Termamyl malted CF based (pre-gelatinized) (Group IIIa)
Cassava:WWF:CP	64.29 ± 0.45	8.3 ± 0.15	1.22 ± 0.05
Gram malted CF based (pre-gelatinized) (Group IIIb)
Cassava:WWF:CP	63.06 ± 0.68	6.25 ± 0.14	1.26 ± 0.04
*Expressed on a dry weight basis.

Table 3 Protein, energy content, and digestibility of extruded snack foods from cassava based composite flours

Treatment combinations	Protein (%)	Energy value (kJ/100g)	In vitro starch digestibility*	In vitro protein digestibility**
Group I
Cassava:FF	4.25 ± 0.09	1469 ± 10.0	46.22 ± 0.98	6.56 ± 0.03
Group IIa
Cassava:WWF:CP	5.75 ± 0.14	1377 ± 10.0	35.15 ± 1.02	5.08 ± 0.08
Cassava:FF	4.61 ± 0.08	1298 ± 15.0	50.66 ± 0.92	4.95 ± 0.04
Group IIb
Cassava:WWF:CP	6.68 ± 0.11	1423 ± 15.0	34.24 ± 0.89	3.98 ± 0.11
Group IIIa
Cassava:WWF:CP	5.49 ± 0.12	1322 ± 8.00	52.88 ± 1.36	7.20 ± 0.06
Group IIIb
Cassava:WWF:CP	6.01 ± 0.06	1318 ± 16.0	48.66 ± 1.25	6.15 ± 0.10
*Expressed as mg reducing groups formed / h/g dry sample;**expressed as g amino acid released/h/100g dry sample; treatment details as in Table 1.

Table 4 Water solubility index (WSI) and Water absorption index (WAI) of extruded snack foods from cassava-based composite flours

Treatment combinations*	WSI	WAI
Group I
Cassava:FF	2.70 ± 0.09	707.58 ± 2.23
Group IIa
Cassava:WWF:CP	2.00 ± 0.07	563.58 ± 2.95
Cassava:FF	2.90 ± 0.08	596.50 ± 3.34
Group IIb
Cassava:WWF:CP	1.39 ± 0.05	660.46 ± 3.35
Group IIIa
Cassava:WWF:CP	1.28 ± 0.06	687.48 ± 2.52
Group IIIb
Cassava:WWF:CP	1.48 ± 0.02	663.78 ± 3.55
*Treatment details as in Table 1.

Table 5 Physical characteristics of extruded snack foods from cassava-based composite flours

Treatment combinations*	Diameter (m) × 10^−3	Length (m) × 10^−2	Weight (kg) × 10^−3	Volume (m^3)
Group I
Cassava:FF	9.28 ± 0.65	8.52 ± 0.57	1.72 ± 0.05	576.93×10^8
Group IIa
Cassava:WWF:CP	6.66 ± 0.54	13.65 ± 0.85	2.32 ± 0.01	475.52×10^8
Cassava:FF	11.87 ± 0.85	11.36 ± 0.84	3.02 ± 0.04	1258×10^8
Group IIb
Cassava:WWF:CP	6.82 ± 0.86	14.8 ± 1.10	1.91 ± 0.02	541.92×10^8
Group IIIa
Cassava:WWF:CP	9.58 ± 0.98	11.86 ± 0.74	2.08 ± 0.01	858.37×10^8
Group IIIb
Cassava:WWF:CP	7.31 ± 0.85	9.20 ± 0.96	1.76 ± 0.02	386.74×10^8
*Treatment details as in Table 1.

Table 6 Bulk density and Expansion ratio of extruded snack foods from cassava-based composite flours

Treatment combinations*	Bulk density (kg/m^3)	Expansion Ratio
Group I
Cassava:FF	2.99×10^3	1.85 ± 0.03
Group IIa
Cassava:WWF:CP	4.89×10^3	1.33 ± 0.01
Cassava:FF	2.40×10^3	2.37 ± 0.02
Group IIb
Cassava:WWF:CP	3.51×10^3	1.36 ± 0.03
Group IIIa
Cassava:WWF:CP	2.43×10^3	1.91 ± 0.04
Group IIIb
Cassava:WWF:CP	4.56×10^3	1.47 ± 0.02
*Treatment details as in Table 1.