Effects Of Varied Flour Compositions On The Physicochemical, Engineering And Sensory Properties Of Extruded Snacks From Akidi (Phaseolus Vulgaris) And Aerial Yam (Dioscorea Bulbifera) Flour Blends:- Ezengwa, Jane I

ABSTRACT

This study investigated the effect of varied flour compositions on the physicochemical, engineering and sensory properties of extruded snacks from akidi (Phaseolus vulgaris L.) and aerial yam (Dioscorea bulbifera) flour blends. Wholesome akidi seeds and aerial vam tuber were procured and processed into flour. Percentage (%) flour blends were formulated at the ratio of (20 % ckidi: 80 % aerial yam, 80 % akidi : 20 % aerial yam, 30 % akidi : 70 % aerial yam, 70 % akidi: 30 % aerial yam and 50 % akidi : 50 % aerial yam). The extruded snacks were analyzed for their antinutrient, mineral, physicochemical and engineering properties. The results of the antinutrient ranged from 0.00 to 0.0 I mg/100 g for trypsin inhibitor, 0.00 to 0.02 mg/100 g for oxalate, 0.01 mg/l00 g for phytate, and 0.00 to 0.01 mg/l00 g for tannin. The mineral composition ranged from 121.26 to 180.71 mg/100 g for calcium, 89.75 tot 17.51 mg/lOJ g for magnesium, 49.04 to 680.82 mg/100 g for potassium, 6.86 to 20.64 mg/I 00 g iron and 8.56 to 59.92 mg/ t 00 g for sodium. The physicochemical properties ranged from 0.51 to 0.78 g/ml for tap density, and 2.54 to 2.91 g/ml for water absorption index. The result of the gineering properties ranged from t 0.16 to 15.20 gig for mass flow and 609.30 to 912.00 g/min for throughput. The opportunity, therefore, exists for extruded tuber and legume combination snacks to replace nutrient-poor single grain snack foods.