Effect of Processing on the Antinutrient Content of Extruded Snacks from Cocoyam –Bambara Groundnut Flour Blends
Asian Food Science Journal,
Page 19-27
DOI:
10.9734/afsj/2022/v21i930449
Abstract
Snacks from the blends of cocoyam and Bambara groundnut composite flour blends were developed through extrusion cooking Technology. Response Surface Methodology (RSM), formulations, and optimization of the process variables. The objective was to establish the optimum level of the effects of feed blend composition (X1), barrel temperature (X2), and feed moisture contents (X3) processing on the antinutrients composition of the composite flour blends. The responses were tannin, oxalate, phytates, and trypsin inhibitor. From the results, the tannin content ranged from 0.00 mg/100 g to 0.03 mg/100 g, oxalate 0.18 mg/100 g to 0.25 mg/100 g, phytate 0.23 mg/100 g to 0.69 mg/100 g and trypsin inhibitor 0.12mg/100g to 0.19mg/100g. These studies showed a significant difference (P≤ 0.05) for all the processing variables on all the responses. The studies show that high temperatures and low moisture content have the optimum effects on the antinutrient content.
Keywords:
- Antinutrient
- extruded
- snacks
- cocoyam
- Bambara
How to Cite
Sadiq, B. D., Nkama, I., & Esther, O. C. (2022). Effect of Processing on the Antinutrient Content of Extruded Snacks from Cocoyam –Bambara Groundnut Flour Blends. Asian Food Science Journal, 21(9), 19-27. https://doi.org/10.9734/afsj/2022/v21i930449
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Mubaiwa J, Fogliano V, Chidewe C, Linnemann AR. Hard-to-cook phenomenon in Bambara groundnut (Vigna subterranea (L.) Verdc.) Processing: Options to improve its role in providing food security. Food Rev Int. 2017;33(2):167–94.
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Iwe MO, Van Zulichem DJ, Stolp W, Ngoddy PO. Effect of extrusion cooking of soy-sweet potato mixture on available lysine contact and brewing index of extruded. Journal of Food Engineering. 2001;62(2):79-88.
Filli KB, Nkama I. Production and nutritional quality of traditional Nigerian Masa from mixtures of rice, pearl millet cowpea and groundnut. Food Nutr. Bull. 2007;5(4):366-373.
Ryu GH, Neumann PE, Walker CE. Pasting of Wheat flour extrudates containing conventional baking ingredients. Journal of Food Science. 1993;58(3):567-573.
Abd-el-Hady SN, Sesay A, Karikari KS, Massawe FJ, Aguilar-Manjarrez J, Bannayan M, Hampson KJ. Assessing the potential of an underutilized crop - a case study using bambara groundnut. Exp. Agric. 2001;37:433–472.
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Hashimoto JM, Grossmann MVE. Effects of extrusion conditions on quality of cassava bran/cassava starch extrudates. Int. J. Food Sci. Technol. 2003;38:511–51.
Ilo SY Liu, Beghofer E. Extrusion cooking of rice flour and amaranth blends. Lebensm Wiss. U. Technology. 1999; 322:79-80.
Bhandani HS, Elbedawey AEA, Rhma EH, Gaafar AM. Effect of Extrusion processon nutritional, functional properties and antioxidant activity of germinated chickpea incorporated corn extrudate. Am Jn fd Sci. Nutria.Res. 2017;4:59-66.
Harper JM, Jansen GR. Nutritional food products by low cost technology. Summary Report, Colorado State University; 1981.
Udensi EA, Ekwu FC, Isinguzo JN. Antinutrient factors of vegetable cowpea (sesquipedalis) seeds during thermal processing. Pakistan. Journal of Nutrition. 2007;6(2):194-197.
Ortega-Rivas E. Guest editor; Handling of and Processing of Food Powders and suspensions: Special issues of Food Science and Technology International. 1997;3:317-390.
Likimani TA, Sofos JN, Maga JA, Harper JM. Extrusion cooking of corn/soy bean mix iin the presence of thermostable a-amylase. J. Food Sci. 1991;(56)1:99-105.
Filli KB, Nkama I, Jideani VA, Abubakar UM. The Effect of extrusion conditions on the physicochemical properties and sensory characteristics of Millet – Cowpea based Fura. European Journal of Food Research & Review, SCIENCE DOMAIN international. 2012;2(1):1-23.
Kirk, Sawyer R. Pearson's chemical analysis of food. 8th Edn., Longman Scientific and Technical, Essex, England. 1998;185-185.
AOAC. Official Method of analysis. 14th edition. Association of Official Analytical Chemist. Arlington, VA; 2010.
Onwunka GI. Food Analysis and Instrumentation. Theory and Practice, Napthali Print; 2005.
Ghadge PN, Shewalkar SV, Wankhede DB. Effect of processing methods on qualities of instant whole legume: Pigeon pea (Cajanus cajan L.) Agricultural Engineering International: The CIGR Ejournal. Manuscript FP 004. 2008;X.
Effa EB, Nwagwu FA, Osai EO, Shinyan JO. Growth and yield response of Bambara ground nut (Vigna subterranea (L) Verdc). To varying densities and phosphate fertilizer rates in calabar south eastern Nigeria. Journal of Bilogy, Agriculture and Healthcare. 2016;16:14-20.
Alonso R, Aguirre A, Marzo F. Effect of traditional processing methods on antinutritionals and in vitro digestibility of protein and starch in faba and kidney beans. Food Chemistry. 2000;68:159-165.
Reddy NR, Pierson MD, Sathe SK, Salunkhe P. Dry bean tannin: A review of nutritional implication. J. Am. Oil Chem. Soc. 1985;62:451-549.
Osagie AU, Muzquiz M, Burbano C, Cuadrado C, Ayet, Castano A. Some antinutritional constituents in ten staple foods grown in Nigeria. Trop. Sci. 1996;36:109-115.
Davidsson L, Galan P, Cherouvrier F, Kastenmayer P, Juillerat MA, Hercberg S. Bioavailability in infants of iron from infant cereals: Effect of dephytinization. The American Journal of Clinical Nutrition. 1997;65:916–920.
Hurrell RF. Phytic acid degradation as a means of improving iron absorption. International Journal for Vitamin and Nutrition Research. 2004;74:445–452.
Ogunwusi AA, Ibrahim HD. Industrial potentials of bambara nut. Journal of Poverty, Investment and Development. An International Peer-reviewed Journal. 2009;22:2016.
El-Hady EA, Habiba R. Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds. LWT-Food Science and Technology. 2003;36:285-93.
Olusegun AO, Franklin O. Chemical composition, anti- nutrient and functional properties of composite flours formulated from wheat and three cultivars of cocoyam corms (Xanthosoma sagittaifolium) commonly found in Nigeria. Journal of Food science and nutrition. 2018;4.
Opara LU. Edible Aroids: Postharvest Operation. In: Danilo, M. (ed): Post-harvest compendium, New ZAGST/FAO: Danilo, M. (Ed.). Massey University, New Zealand; 2002.
Apata DF, Ologbobo AD. Influence of phytic acid on the availability of minerals from selected tropical legume seeds. Nigerian Journal of Science. 1989;88–91.
Lyonga SN, Nzietchueng S. Cocoyam and African food crisis. In “Proc. of the 3rd Triennial Symposium. Int. Soc. Trop. Root Crops. African Branch, Owerri- Imo State, Nigeria; 1986.
Borget M. Food legumes. Technical centre for agricultural and rural cooperation, Wageningen, The Netherlands, 1992.
Ocran VK, Delimini LL, Asuboah RA, Asiedu EA. Seed management. Manual for Ghana, MOFA, Accra, Ghana. 1998;67.
Enwere JN, Hung YC. Some Chemical and Physical Properties of Bambara Groundnut. Int. Jour. Of Food Sci. and Nutr. 47 FAO Food and Nutrition Series: No. 24; 1996.
Mubaiwa J, Fogliano V, Chidewe C, Linnemann AR. Hard-to-cook phenomenon in Bambara groundnut (Vigna subterranea (L.) Verdc.) Processing: Options to improve its role in providing food security. Food Rev Int. 2017;33(2):167–94.
Ojinnaka MC, Akobundu ENT, MO, Iwe MC. Cocoyam starch modification effects on functional, sensory and cookies qualities Pakistan. Journal of Nutrition. 2009;8(5): 558-567.
Kent NL, Evers AD. Kent’s Technology of cereals. 4th Ed. Introductionstudents of food sciences and Agriculture. Pergamon Press; 1994.
Baruwa IO, Oke JT. OAnalysis of the technical efficiency of small holder cocoyam farmers in Ondo State, Nigeria. Tropicultura. 2012;30(1):30-40.
Danbaba N, Nkama I, Mamudu HB. Application of response surface methodology (RSM) for the production and optimization of extruded instant; 2016.
Onwueme IC. Strategies for increasing Cocoyam (Colocasia and Xanthosoma sp.) in Nigerian Food Basket. O.B. Arene, S.L.O Ene, S.O Odurukwe and N.O.A. Eze (Eds.). Proc. 1st National Workshop on Cocoyam NRCRI Umudike Nigeria. 1987;35-42.
Oti E, Akobundu ENT. Potentials of cocoyam-soybean-crayfish mixtures in complementary feeding. Nig. Agric. J. 2008;39:137-145.
Iwe MO, Van Zulichem DJ, Stolp W, Ngoddy PO. Effect of extrusion cooking of soy-sweet potato mixture on available lysine contact and brewing index of extruded. Journal of Food Engineering. 2001;62(2):79-88.
Filli KB, Nkama I. Production and nutritional quality of traditional Nigerian Masa from mixtures of rice, pearl millet cowpea and groundnut. Food Nutr. Bull. 2007;5(4):366-373.
Ryu GH, Neumann PE, Walker CE. Pasting of Wheat flour extrudates containing conventional baking ingredients. Journal of Food Science. 1993;58(3):567-573.
Abd-el-Hady SN, Sesay A, Karikari KS, Massawe FJ, Aguilar-Manjarrez J, Bannayan M, Hampson KJ. Assessing the potential of an underutilized crop - a case study using bambara groundnut. Exp. Agric. 2001;37:433–472.
Ding C, Lo M, Gueye NB. Mbengue, Sélection participative de nouveaux cultivars de quatre (4) espèces de légumes-feuilles (Hibiscus sabdariffa L., Amaranthus L. spp.
Anderson RA, Conway HF, Pfeifer VF, Griffin EL. Gelatinization of corn grits by roll and extrusion cooking. Cereal Science Today. 1969;14(1):4–12.
Moore D, Sanei E, Vanhecke Z, Bouvier JM. Effect of ingredients on physical/ structural properties of extrudate. Journal of Food Science. 1990;55: 383-1387,1402.
Rhee K, Cho S, Pradahn A. Composition storage ability and sensory properties of expanded extrudates from blends of corn starch and goat meat, lamb mutton, spend fowl meat, or beaf. Journal Meat Sci. 1999;52(2):135-141.
Hashimoto JM, Grossmann MVE. Effects of extrusion conditions on quality of cassava bran/cassava starch extrudates. Int. J. Food Sci. Technol. 2003;38:511–51.
Ilo SY Liu, Beghofer E. Extrusion cooking of rice flour and amaranth blends. Lebensm Wiss. U. Technology. 1999; 322:79-80.
Bhandani HS, Elbedawey AEA, Rhma EH, Gaafar AM. Effect of Extrusion processon nutritional, functional properties and antioxidant activity of germinated chickpea incorporated corn extrudate. Am Jn fd Sci. Nutria.Res. 2017;4:59-66.
Harper JM, Jansen GR. Nutritional food products by low cost technology. Summary Report, Colorado State University; 1981.
Udensi EA, Ekwu FC, Isinguzo JN. Antinutrient factors of vegetable cowpea (sesquipedalis) seeds during thermal processing. Pakistan. Journal of Nutrition. 2007;6(2):194-197.
Ortega-Rivas E. Guest editor; Handling of and Processing of Food Powders and suspensions: Special issues of Food Science and Technology International. 1997;3:317-390.
Likimani TA, Sofos JN, Maga JA, Harper JM. Extrusion cooking of corn/soy bean mix iin the presence of thermostable a-amylase. J. Food Sci. 1991;(56)1:99-105.
Filli KB, Nkama I, Jideani VA, Abubakar UM. The Effect of extrusion conditions on the physicochemical properties and sensory characteristics of Millet – Cowpea based Fura. European Journal of Food Research & Review, SCIENCE DOMAIN international. 2012;2(1):1-23.
Kirk, Sawyer R. Pearson's chemical analysis of food. 8th Edn., Longman Scientific and Technical, Essex, England. 1998;185-185.
AOAC. Official Method of analysis. 14th edition. Association of Official Analytical Chemist. Arlington, VA; 2010.
Onwunka GI. Food Analysis and Instrumentation. Theory and Practice, Napthali Print; 2005.
Ghadge PN, Shewalkar SV, Wankhede DB. Effect of processing methods on qualities of instant whole legume: Pigeon pea (Cajanus cajan L.) Agricultural Engineering International: The CIGR Ejournal. Manuscript FP 004. 2008;X.
Effa EB, Nwagwu FA, Osai EO, Shinyan JO. Growth and yield response of Bambara ground nut (Vigna subterranea (L) Verdc). To varying densities and phosphate fertilizer rates in calabar south eastern Nigeria. Journal of Bilogy, Agriculture and Healthcare. 2016;16:14-20.
Alonso R, Aguirre A, Marzo F. Effect of traditional processing methods on antinutritionals and in vitro digestibility of protein and starch in faba and kidney beans. Food Chemistry. 2000;68:159-165.
Reddy NR, Pierson MD, Sathe SK, Salunkhe P. Dry bean tannin: A review of nutritional implication. J. Am. Oil Chem. Soc. 1985;62:451-549.
Osagie AU, Muzquiz M, Burbano C, Cuadrado C, Ayet, Castano A. Some antinutritional constituents in ten staple foods grown in Nigeria. Trop. Sci. 1996;36:109-115.
Davidsson L, Galan P, Cherouvrier F, Kastenmayer P, Juillerat MA, Hercberg S. Bioavailability in infants of iron from infant cereals: Effect of dephytinization. The American Journal of Clinical Nutrition. 1997;65:916–920.
Hurrell RF. Phytic acid degradation as a means of improving iron absorption. International Journal for Vitamin and Nutrition Research. 2004;74:445–452.
Ogunwusi AA, Ibrahim HD. Industrial potentials of bambara nut. Journal of Poverty, Investment and Development. An International Peer-reviewed Journal. 2009;22:2016.
El-Hady EA, Habiba R. Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds. LWT-Food Science and Technology. 2003;36:285-93.
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