Yadav, K.C. and Mishra, P. and Dhungana, P.K. and et al, . (2015) Effects of incorporation of cassava flour on characteristics of corn grit-rice grit-chickpea flour blend expanded extrudates. African Journal of Food Science, 9 (8). pp. 448-455.
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Abstract
A rice grit-corn grit-chickpea flour blend was used as a model feed system for extrusion. Response surface methodology was used to study the effects of level of incorporation of cassava flour in feed composition (5-25%), feed moisture (12-16%), screw speed (1000-1400 rpm) and barrel temperature (80- 120°C) by using a single screw extruder. Among the independent variables, feed moisture was found to be the most influential (p<0.05) to bulk density (BD), water solubility index (WSI) and water absorption index (WAI). Cassava flour level affected lateral expansion (LE) most significantly, however, temperature affected all the dependent variables equally at p<0.05, while screw speed altered significantly BD, WSI and WAI only.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Single screw extrusion, Response surface methodology, Rice and corn grit, Chickpea flour, Cassava flour |
| Author Affiliation: | Central Department of Food Technology, Central Campus of Technology, Tribhuvan University, Dharan, Nepal. |
| Subjects: | Crop Improvement |
| Divisions: | Chickpea |
| Depositing User: | Mr B Krishnamurthy |
| Date Deposited: | 04 Dec 2015 08:27 |
| Last Modified: | 04 Dec 2015 08:27 |
| Official URL: | http://dx.doi.org/10.5897/AJFS2014.1243 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/14060 |
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