Oluwole, O.B. and Awonorin, S.O. and Henshaw, F. and Elemo, G.N. and Ebuehi , O.A.T. (2013) Assessment of Microbial Changes and Nutritional Qualities of Extruded White Yam (Dioscorea rotundata) and Bambara Groundnut (Vigna subterranean) Blends. Food and Nutrition Sciences, 4 (1). pp. 100-107.
![[img]](http://eprints.icrisat.ac.in/style/images/fileicons/application_pdf.png) |
PDF
- Published Version
Restricted to ICRISAT researchers only |
Abstract
Two flavoured extruded products were developed by co-extruding yam grits (750 μm) obtained from white yam (Dioscorea rotundata) and bambara groundnut flour (250 μm) in 160:40 respectively obtained from white bambara groundnut with added flavouring agents of salt (1% - 3%) and sugar (4% - 6%) in the feed blends at screw speed of 70 rpm, 17.5%, feed moisture and at the barrel temperature of 145°C. The extruded products were packaged in low density polyethylene bag (0.02 μm gauge size) and stored at room temperature (28°C ± 2°C) and at refrigeration temperature (9°C ± 2°C) for a period of twenty weeks. The microbiological changes in the extruded products as determined by the total plate under both storage conditions showed that maximum total plate counts were 0.5 × 104 and 5.4 × 104 cfu/g at 9°C ± 2°C and 28°C ± 2°C respectively. Nutritional evaluation studies of extrudates were comparable (p ≥ 0.05) with standard casein diet with minimum crude protein content of 13.51% providing 1707.2 KJ energy per 100g of diet and supported weight gain and growth of laboratory animals.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Co-Extrude; Yam Grits; Bambara Flour; Total Plate Count; Nutritional Evaluation; Weight Gain; Growth |
| Author Affiliation: | Food and Analytical Services Department, Federal Institute of Industrial Research, Oshodi, Nigeria |
| Subjects: | Plant Protection Soil Science and Microbiology > Microbiology Crop Improvement |
| Divisions: | Groundnut |
| Depositing User: | Mr B Krishnamurthy |
| Date Deposited: | 25 Jun 2013 13:45 |
| Last Modified: | 25 Jun 2013 13:45 |
| Official URL: | http://dx.doi.org/10.4236/fns.2013.41014 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/10767 |
Actions (login required)
 |
View Item |
