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.
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EZENGWA (2025). 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. Repository.mouau.edu.ng: Retrieved Nov 03, 2025, from https://repository.mouau.edu.ng/work/view/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-7-2
EZENGWA. "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" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 03 Nov. 2025, https://repository.mouau.edu.ng/work/view/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-7-2. Accessed 03 Nov. 2025.
EZENGWA. "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". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 03 Nov. 2025. Web. 03 Nov. 2025. < https://repository.mouau.edu.ng/work/view/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-7-2 >.
EZENGWA. "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" Repository.mouau.edu.ng (2025). Accessed 03 Nov. 2025. https://repository.mouau.edu.ng/work/view/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-7-2