ABSTRACT
Cleaned Bambara groundnut seeds were divided into four lots. Each lot was separately pretreated thus: germinated, roasted, germinated and roasted, and unprocessed which served as control. Each sample was ground, sieved, and extruded using single screw extruder. Consumer preference test was done by a taste panel of 50 people who rated the products on the attributes of colour, taste, flavour and overall acceptability using a 9-point hedonic scale. The treatment (roasting) given on the most preferred product was adopted in producing composite of bambara and “acha” flour, which was mixed with graded levels of carrot and other ingredients, and extruded. The product samples were subjected to analyses for chemical composition, residual anti-nutrients, physicochemical and sensory properties using standard methods. The samples were stored for six months under ambient conditions (28±2ºC) and analysed at 2 months interval for moisture, texture, provitamin A (β-carotene) and sensory properties. Extruded snacks from the composite of bambara groundnut, hungry rice and carrot had high protein (15- 16%), β-carotene (180-550.13mg/100g retinol) and minerals (iron and zinc) contents. Inclusion of carrot to the composite increased (p≤0.05) the β-carotene content of the product, when compared with the control. There were no significant differences (p>0.05) between the sensory qualities of the control and products with 5% to 15% carrot. Extrusion cooking significantly (p0.05) affected by the extrusion cooking, while there was a significant reduction (p
Consults, E. & NGOZI, O (2022). Production and Evaluation of Extruded Snacks from Composite Flour of Bambara Groundnut (Voandzeia Subterranea (L) Thoaur ), Hungry Rice (Digitaria Exilis Staph.) and Carrot (Daucus Carota L.). Afribary. Retrieved from https://afribary.com/works/production-and-evaluation-of-extruded-snacks-from-composite-flour-of-bambara-groundnut-voandzeia-subterranea-l-thoaur-hungry-rice-digitaria-exilis-staph-and-carrot-daucus-carota-l
Consults, Education, and OKAFOR NGOZI "Production and Evaluation of Extruded Snacks from Composite Flour of Bambara Groundnut (Voandzeia Subterranea (L) Thoaur ), Hungry Rice (Digitaria Exilis Staph.) and Carrot (Daucus Carota L.)" Afribary. Afribary, 17 Dec. 2022, https://afribary.com/works/production-and-evaluation-of-extruded-snacks-from-composite-flour-of-bambara-groundnut-voandzeia-subterranea-l-thoaur-hungry-rice-digitaria-exilis-staph-and-carrot-daucus-carota-l. Accessed 23 Nov. 2024.
Consults, Education, and OKAFOR NGOZI . "Production and Evaluation of Extruded Snacks from Composite Flour of Bambara Groundnut (Voandzeia Subterranea (L) Thoaur ), Hungry Rice (Digitaria Exilis Staph.) and Carrot (Daucus Carota L.)". Afribary, Afribary, 17 Dec. 2022. Web. 23 Nov. 2024. < https://afribary.com/works/production-and-evaluation-of-extruded-snacks-from-composite-flour-of-bambara-groundnut-voandzeia-subterranea-l-thoaur-hungry-rice-digitaria-exilis-staph-and-carrot-daucus-carota-l >.
Consults, Education and NGOZI, OKAFOR . "Production and Evaluation of Extruded Snacks from Composite Flour of Bambara Groundnut (Voandzeia Subterranea (L) Thoaur ), Hungry Rice (Digitaria Exilis Staph.) and Carrot (Daucus Carota L.)" Afribary (2022). Accessed November 23, 2024. https://afribary.com/works/production-and-evaluation-of-extruded-snacks-from-composite-flour-of-bambara-groundnut-voandzeia-subterranea-l-thoaur-hungry-rice-digitaria-exilis-staph-and-carrot-daucus-carota-l