Effect of extrusion technique on antinutritional factors of sorghum-soya blends
Response surface methodology was used to assess the effect of soya level (10-30%), feed moisture content (12-20% w.b.), barrel temperature (110-150°C) and screw speed (250-450 rpm) on trypsin inhibitor activity (TIA),phytic acid (PA) and tannin content of the sorghum [Sorghum bicolor (L.) Moench]-...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Indian Council of Agricultural Research
2023-03-01
|
| Series: | The Indian Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://epubs.icar.org.in/index.php/IJAgS/article/view/78518 |
| _version_ | 1797776451616899072 |
|---|---|
| author | ARUN KUMAR T V INDRA MANI A PRAMOD D V K SAMUEL S K JHA P K SAHOO J P SINHA ABHIJIT KAR |
| author_facet | ARUN KUMAR T V INDRA MANI A PRAMOD D V K SAMUEL S K JHA P K SAHOO J P SINHA ABHIJIT KAR |
| author_sort | ARUN KUMAR T V |
| collection | DOAJ |
| description |
Response surface methodology was used to assess the effect of soya level (10-30%), feed moisture content (12-20% w.b.), barrel temperature (110-150°C) and screw speed (250-450 rpm) on trypsin inhibitor activity (TIA),phytic acid (PA) and tannin content of the sorghum [Sorghum bicolor (L.) Moench]-soya blends. Results showed that incorporation of soybean [Glycine max (L.) Merr.] increased antinutritional factors in the feed formulation but
extrusion cooking considerably reduced these factors in the extruded snack. The extent of reduction being up to 96% in TIA and 57% in PA and tannin content. Second-order polynomial model showed that soya level and barrel temperature significantly (P<0.01) influenced TIA, PA and tannin content whereas screw speed and feed moisture content showed influence only on TIA and PA, respectively. TIA, PA and tannin content of extrudates varied from1.456 to 6.658 TUI/mg, 177.53 to 311.83 mg/100g and 0.1942 to 0.4514% tannic acid, respectively. The results of the study validate extrusion as an effective technique for reducing of antinutritional factors to safe level for the production of sorghum-soya based extruded snack food.
|
| first_indexed | 2024-03-12T22:51:05Z |
| format | Article |
| id | doaj.art-77ba7d9bef184f9abbc1f7f80a46c9d5 |
| institution | Directory Open Access Journal |
| issn | 0019-5022 2394-3319 |
| language | English |
| last_indexed | 2024-03-12T22:51:05Z |
| publishDate | 2023-03-01 |
| publisher | Indian Council of Agricultural Research |
| record_format | Article |
| series | The Indian Journal of Agricultural Sciences |
| spelling | doaj.art-77ba7d9bef184f9abbc1f7f80a46c9d52023-07-20T11:48:40ZengIndian Council of Agricultural ResearchThe Indian Journal of Agricultural Sciences0019-50222394-33192023-03-0188310.56093/ijas.v88i3.78518Effect of extrusion technique on antinutritional factors of sorghum-soya blendsARUN KUMAR T V0INDRA MANI1A PRAMOD2D V K SAMUEL3S K JHA4P K SAHOO5J P SINHA6ABHIJIT KAR7Scientist, ICAR-Indian Agricultural Research Institute, New Delhi 110 012Division of Agricultural Engineering, ICAR-Indian Agricultural Research Institute, New Delhi 110 012ICAR-Indian Agricultural Research Institute, New Delhi 110 012ICAR-Indian Agricultural Research Institute, New Delhi 110 012ICAR-Indian Agricultural Research Institute, New Delhi 110 012ICAR-Indian Agricultural Research Institute, New Delhi 110 012ICAR-Indian Agricultural Research Institute, New Delhi 110 012Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi 110 012 Response surface methodology was used to assess the effect of soya level (10-30%), feed moisture content (12-20% w.b.), barrel temperature (110-150°C) and screw speed (250-450 rpm) on trypsin inhibitor activity (TIA),phytic acid (PA) and tannin content of the sorghum [Sorghum bicolor (L.) Moench]-soya blends. Results showed that incorporation of soybean [Glycine max (L.) Merr.] increased antinutritional factors in the feed formulation but extrusion cooking considerably reduced these factors in the extruded snack. The extent of reduction being up to 96% in TIA and 57% in PA and tannin content. Second-order polynomial model showed that soya level and barrel temperature significantly (P<0.01) influenced TIA, PA and tannin content whereas screw speed and feed moisture content showed influence only on TIA and PA, respectively. TIA, PA and tannin content of extrudates varied from1.456 to 6.658 TUI/mg, 177.53 to 311.83 mg/100g and 0.1942 to 0.4514% tannic acid, respectively. The results of the study validate extrusion as an effective technique for reducing of antinutritional factors to safe level for the production of sorghum-soya based extruded snack food. https://epubs.icar.org.in/index.php/IJAgS/article/view/78518ExtrusionPhytic acidTanninTrypsin inhibitor activity |
| spellingShingle | ARUN KUMAR T V INDRA MANI A PRAMOD D V K SAMUEL S K JHA P K SAHOO J P SINHA ABHIJIT KAR Effect of extrusion technique on antinutritional factors of sorghum-soya blends The Indian Journal of Agricultural Sciences Extrusion Phytic acid Tannin Trypsin inhibitor activity |
| title | Effect of extrusion technique on antinutritional factors of sorghum-soya blends |
| title_full | Effect of extrusion technique on antinutritional factors of sorghum-soya blends |
| title_fullStr | Effect of extrusion technique on antinutritional factors of sorghum-soya blends |
| title_full_unstemmed | Effect of extrusion technique on antinutritional factors of sorghum-soya blends |
| title_short | Effect of extrusion technique on antinutritional factors of sorghum-soya blends |
| title_sort | effect of extrusion technique on antinutritional factors of sorghum soya blends |
| topic | Extrusion Phytic acid Tannin Trypsin inhibitor activity |
| url | https://epubs.icar.org.in/index.php/IJAgS/article/view/78518 |
| work_keys_str_mv | AT arunkumartv effectofextrusiontechniqueonantinutritionalfactorsofsorghumsoyablends AT indramani effectofextrusiontechniqueonantinutritionalfactorsofsorghumsoyablends AT apramod effectofextrusiontechniqueonantinutritionalfactorsofsorghumsoyablends AT dvksamuel effectofextrusiontechniqueonantinutritionalfactorsofsorghumsoyablends AT skjha effectofextrusiontechniqueonantinutritionalfactorsofsorghumsoyablends AT pksahoo effectofextrusiontechniqueonantinutritionalfactorsofsorghumsoyablends AT jpsinha effectofextrusiontechniqueonantinutritionalfactorsofsorghumsoyablends AT abhijitkar effectofextrusiontechniqueonantinutritionalfactorsofsorghumsoyablends |