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Kalep Bulus Filli
Kalep Bulus Filli
Federal University of Technology Yola,
Adamawa State, Nigeria and The Swedish Institute for Food & Biotechnology Gothenburg
Sweden
Publications
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Research Article
The Effect of Feed Moisture and Barrel Temperature on the Essential Amino Acids Profile of Sorghum Malt and Bambara Groundnut Based Extrudates
Author(s): Jiddere G and Kalep Bulus FilliJiddere G and Kalep Bulus Filli
Malnutrition is prevalent and serious problem in Africa especially where most people are ravaged and displaced by war especially in northern Nigeria by the activities of the terrorists Boko Haram. Sorghum malt and bambara groundnut flour were processed to produce an extruded product using a twin screw co-rotating intermeshed extruder. The formulations were extruded at 100°C, 120°C and 130°C and feed moisture contents of 20%, 25% and 30% respectively. This work has therefore attempted to investigate the effect of feed moisture and barrel temperature on the retention of essential amino acids in the extrudates. Extrusion was used to obtain best extrusion conditions to develop a protein-enriched extruded product with desirable physio-chemical and sensory properties. The results showed different physical and chemical properties of the extrudates compared to those of the raw mat.. View More»
DOI: 10.4172/2157-7110.1000448