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Bamgbose A

Bamgbose A


  • Research Article
    Effect of Extrusion Variables on the Extrudate Properties of Wheatplantain Noodle
    Author(s): Sobowale SS, Bamgbose A and Adeboye ASSobowale SS, Bamgbose A and Adeboye AS

    Matured green plantain (Musa paradisiaca) was processed into plantain flour and composted with wheat flour prior to extrusion. In this study, the effect of extrusion cooking variables [Barrel Temperature (BT, Feed Moisture Content (FMC) and Screw Speed (SS)] on the extrudate properties of whate-plantain noodles were investigated, while predictive models were also developed. Results obtained showed that changing the cooking variables significantly (p ≤ 0.05) affected all the extrudate properties studied. An increase in the screw speed (6.3-8.4 m/s) and feed moisture content (40-50%) resulted in a substantial increase in the expansion ratio (48%), residence time (62%) and specific mechanical energy (83.6%) Likewise, an increase in barrel temperature increased the mass flow rate (64.5%) of the extrudates significantly (p ≤ 0.05). Regression analysis als.. Read More»
    DOI: 10.4172/2157-7110.1000547

    Abstract PDF