Chemical and sensory quality of sorghum-based extruded product supplemented with defatted soy meal flour
Effects of defatted soy meal flour (0, 10 and 20%), barrel temperature (135, 150 and 165°C) and feed moisture content (15, 18 and 21%) on proximate composition, minerals, antinutritional factors and sensory properties of extruded products were studied using factorial design. Increasing the addition...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2019-01-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/23311932.2019.1653617 |
| _version_ | 1818725953685159936 |
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| author | Solomon Abebaw Tadesse Geremew Bultosa Beri Solomon Abera |
| author_facet | Solomon Abebaw Tadesse Geremew Bultosa Beri Solomon Abera |
| author_sort | Solomon Abebaw Tadesse |
| collection | DOAJ |
| description | Effects of defatted soy meal flour (0, 10 and 20%), barrel temperature (135, 150 and 165°C) and feed moisture content (15, 18 and 21%) on proximate composition, minerals, antinutritional factors and sensory properties of extruded products were studied using factorial design. Increasing the addition level of defatted soy meal flour to sorghum flour resulted in a significant increase (P < 0.05) in moisture, crude protein, fat, ash, fiber, Ca and Fe content but decrease in carbohydrate content. Barrel temperature of 135, 150 and 165°C caused a significant reduction in tannin content by about 61, 76 and 86%, and in phytic acid content by 24, 35 and 45%, respectively. The mean sensory values of all extrudates were 3.31 for crispness on 5-point hedonic scale, 4.93, 5.76 and 5.16 for color, flavor and overall acceptability on 7-point hedonic scale, respectively; these indicate all extrudates were well liked by the judges. |
| first_indexed | 2024-12-17T21:50:30Z |
| format | Article |
| id | doaj.art-417e390fdce3438b8d54bf6f95e6a89c |
| institution | Directory Open Access Journal |
| issn | 2331-1932 |
| language | English |
| last_indexed | 2024-12-17T21:50:30Z |
| publishDate | 2019-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Cogent Food & Agriculture |
| spelling | doaj.art-417e390fdce3438b8d54bf6f95e6a89c2022-12-21T21:31:19ZengTaylor & Francis GroupCogent Food & Agriculture2331-19322019-01-015110.1080/23311932.2019.16536171653617Chemical and sensory quality of sorghum-based extruded product supplemented with defatted soy meal flourSolomon Abebaw Tadesse0Geremew Bultosa Beri1Solomon Abera2Addis Ababa Science and Technology UniversityBotswana University of Agriculture and Natural ResourceHaramaya Institute of Technology, Haramaya UniversityEffects of defatted soy meal flour (0, 10 and 20%), barrel temperature (135, 150 and 165°C) and feed moisture content (15, 18 and 21%) on proximate composition, minerals, antinutritional factors and sensory properties of extruded products were studied using factorial design. Increasing the addition level of defatted soy meal flour to sorghum flour resulted in a significant increase (P < 0.05) in moisture, crude protein, fat, ash, fiber, Ca and Fe content but decrease in carbohydrate content. Barrel temperature of 135, 150 and 165°C caused a significant reduction in tannin content by about 61, 76 and 86%, and in phytic acid content by 24, 35 and 45%, respectively. The mean sensory values of all extrudates were 3.31 for crispness on 5-point hedonic scale, 4.93, 5.76 and 5.16 for color, flavor and overall acceptability on 7-point hedonic scale, respectively; these indicate all extrudates were well liked by the judges.http://dx.doi.org/10.1080/23311932.2019.1653617condensed tanninextrusionproximate compositionphytic acidsensory propertiessorghum flour and soy meal flour |
| spellingShingle | Solomon Abebaw Tadesse Geremew Bultosa Beri Solomon Abera Chemical and sensory quality of sorghum-based extruded product supplemented with defatted soy meal flour Cogent Food & Agriculture condensed tannin extrusion proximate composition phytic acid sensory properties sorghum flour and soy meal flour |
| title | Chemical and sensory quality of sorghum-based extruded product supplemented with defatted soy meal flour |
| title_full | Chemical and sensory quality of sorghum-based extruded product supplemented with defatted soy meal flour |
| title_fullStr | Chemical and sensory quality of sorghum-based extruded product supplemented with defatted soy meal flour |
| title_full_unstemmed | Chemical and sensory quality of sorghum-based extruded product supplemented with defatted soy meal flour |
| title_short | Chemical and sensory quality of sorghum-based extruded product supplemented with defatted soy meal flour |
| title_sort | chemical and sensory quality of sorghum based extruded product supplemented with defatted soy meal flour |
| topic | condensed tannin extrusion proximate composition phytic acid sensory properties sorghum flour and soy meal flour |
| url | http://dx.doi.org/10.1080/23311932.2019.1653617 |
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