• DOI:10.4172/2157-7110.1000547
• Corpus ID: 54837832

Effect of Extrusion Variables on the Extrudate Properties of WheatplantainNoodle

@article{Sobowale2016EffectOE,
  title={Effect of Extrusion Variables on the Extrudate Properties of WheatplantainNoodle},
  author={Sunday Samuel Sobowale and A. M. Bamgbose and Adedola S. Adeboye},
  journal={Journal of Food Processing and Technology},
  year={2016},
  volume={7},
  pages={1-5}
}

• S. S. Sobowale, A. Bamgbose, A. S. Adeboye
• Published 6 January 2016
• Materials Science
• Journal of Food Processing and Technology

Matured green plantain (Musa paradisiaca) was processed into plantain flour and composted with wheat flour prior to extrusion. In this study, the effect of extrusion cooking variables [Barrel Temperature (BT, Feed Moisture Content (FMC) and Screw Speed (SS)] on the extrudate properties of whate-plantain noodles were investigated, while predictive models were also developed. Results obtained showed that changing the cooking variables significantly (p ≤ 0.05) affected all the extrudate properties studied. An increase in the screw speed (6.3-8.4 m/s) and feed moisture content (40-50%) resulted in a substantial increase in the expansion ratio (48%), residence time (62%) and specific mechanical energy (83.6%) Likewise, an increase in barrel temperature increased the mass flow rate (64.5%) of the extrudates significantly (p ≤ 0.05). Regression analysis also revealed that the screw speed and the feed moisture content were the major extrusion cooking variables, as they showed significant (p ≤ 0.05) linear quadratic and interaction effects on mass flow rate, residence time, specific mechanical energy and expansion ratio. The study showed that optimization of the combined effects of a 50% feed moisture content, 6.3 m/s screw speed of 6.3 m/s and a 100°C barrel temperature gave the optimum processing conditions for expanded wheat-plantain noodles. These variables are important considerations for commercial and mass production of wheat-plantain noodles.