ABSTRACT
The efect of therma-extrusion processing of white yam (Dioscorea rotundata) and bambara nut (Vigna subterranean) on some selected exwe parameters of residence time, throughput and moisture content were investigated in this study. Both yam and bambara nut were processed into meals of 750 pm and 500 pm respectively. Extrusion was carried out following a three variable response surJace methodology using a Box Behnken design. Blend of yam meal and Bambara nut meal at ratio 80:20 respectively was conditioned into 12.5, 15.0 and 17.5% moisture content (dry basis) and allowed to equilibrate for 4 h. Extrusion was camed out on a single screw extruder at 50, 60 and 70 rpm screw speed and 130°C, 14O0C and 150°C barrel temperatures. The study revealed that the extrusion time vaned between 13.1 and 29.7 sec, throughput variedfiom 13.3 to 34.4 kg/h and product moisture rangedfiom 1 1.1 to 16.8% dry basis). All investigated extruhte parameters were signiicantly afected (p < 0.05) by the process variables of screw speed, barrel temperature and feed moisture content, and their interactions. The results were indicative that the second order polynomial was adequate to model the dependence of the extrudate parameters of residence time, throughput and moisture content on extrusion variables of barrel temperature, feed moisture content and screw speed.
Oluwole, B & Olapade, A (2021). Effect of Extrusion Cooking of White Yam (Dioscorea rotundata) and Bambara-Nut (Vigna subterranean) Blend on Some Selected Extrudate Parameters. Afribary. Retrieved from https://afribary.com/works/effect-of-extrusion-cooking-of-white-yam-dioscorea-rotundata-and-bambara-nut-vigna-subterranean-blend-on-some-selected-extrudate-parameters
Oluwole, Bolanle and Abiodun Olapade "Effect of Extrusion Cooking of White Yam (Dioscorea rotundata) and Bambara-Nut (Vigna subterranean) Blend on Some Selected Extrudate Parameters" Afribary. Afribary, 25 Mar. 2021, https://afribary.com/works/effect-of-extrusion-cooking-of-white-yam-dioscorea-rotundata-and-bambara-nut-vigna-subterranean-blend-on-some-selected-extrudate-parameters. Accessed 17 May. 2024.
Oluwole, Bolanle, Abiodun Olapade . "Effect of Extrusion Cooking of White Yam (Dioscorea rotundata) and Bambara-Nut (Vigna subterranean) Blend on Some Selected Extrudate Parameters". Afribary, Afribary, 25 Mar. 2021. Web. 17 May. 2024. < https://afribary.com/works/effect-of-extrusion-cooking-of-white-yam-dioscorea-rotundata-and-bambara-nut-vigna-subterranean-blend-on-some-selected-extrudate-parameters >.
Oluwole, Bolanle and Olapade, Abiodun . "Effect of Extrusion Cooking of White Yam (Dioscorea rotundata) and Bambara-Nut (Vigna subterranean) Blend on Some Selected Extrudate Parameters" Afribary (2021). Accessed May 17, 2024. https://afribary.com/works/effect-of-extrusion-cooking-of-white-yam-dioscorea-rotundata-and-bambara-nut-vigna-subterranean-blend-on-some-selected-extrudate-parameters