Physical characteristics and acceptability of extruded African breadfruit-based snacks
2008
Nwabueze, Titus U. WABUEZE, TITUS U. | Iwe, Maduebibisi O. | Akobundu, Enoch N.T.
Five-level combinations of African breadfruit, corn and soybean, in the ratios 40:5:55; 55:5:40; 70:5:25; 85:5:10 and 100:0:0%, respectively, were hydrated to 15, 18, 21, 24 and 27% and extruded into snacks at screw speeds of 100, 120, 140, 160 and 180 rpm. Physical characteristics of snacks from blends containing 15 and 18% moisture ranged from thin-smooth to thin-fine-smooth pellets. Those containing 21 to 27% moisture were either thin-smooth or thick-smooth, fine-smooth or rough strands. Feed moisture and feed composition were the most significant process variables influencing physical and sensory characteristics. The optimum process variable combination that had maximum influence on physical and sensory characteristics of snacks was the 70:5:25 feed ratio with 21% moisture and extruded at 140 rpm. This resulted in an overall acceptability score of 8.20 on a 9-point hedonic scale. African breadfruit is widely grown in the high rainforest parts of Nigeria and other African countries, where the seeds are traditionally consumed as porridge meal when cooked with ingredients or as snacks when roasted. There is therefore a need to adopt more efficient extrusion technologies to rapidly and efficiently transform African breadfruit and its blends with corn and soybean into acceptable snacks. Optimizing process variable conditions using response surface analysis to evaluate product physical characteristics and acceptability was the thrust of this study. It is expected to give direction toward a more scientific approach to scaling up operations in African breadfruit seed processing and utilization.
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