Effects of extrusion cooking on functional properties of mixtures of full-fat soy and sweet potato.
Full-fat soy and sweet potato were extruded at 0:100, 25:75, 50:50, 75:25 and 100:0 ratios in an Insta-Pro 600 single screw extruder operated at 180, 200, 220 rpm respectively. Functional properties: bulk density, expansion ratio, water absorption and solubility indices and trypsin inhibitor were assayed. Results showed that addition of soybeans to sweet potatoes considerably increased the protein, fat, ash and trypsin inhibitor levels of the raw material mixtures. It also led to decreases in viscosities of raw mixtures, with corresponding increases in pasting temperatures. Addition of soybean significantly (p <0.05) affected expansion ratio, water absorption and solubility indices and trypsin inhibitor but not bulk density. Variation in screw rotation speed (rpm) significantly (p <0.05) affected only water solubility index at increasing speed. Extrudates generally received severe heat treatment, rendering them applicable only in soup bases, flour mixes and breakfast foods.
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Department of Food Science and Technology, University of Agriculture, PMB, Makurdi, Nigeria.
D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005511:Food Handling; D019657:Solanaceae / Q000737:chemistry; D012995:Solubility; D013025:Glycine max / Q000737:chemistry; D014361:Trypsin Inhibitors / Q000032:analysis; D014783:Viscosity; D014867:Water / Q000378:metabolism
D004041:Dietary Fats; D004044:Dietary Proteins; D014361:Trypsin Inhibitors; D014867:Water