Response Surface Methodology on Organoleptic and Physical Properties of Extruded Snacks from Blends of African Yam Bean, Sorghum and Moringa Leaf Powder

C.N. Nwakalor¹

Section:Research Paper, Product Type: Journal-Paper
Vol.8 , Issue.6 , pp.38-42, Jun-2022

Online published on Jun 30, 2022

Copyright © C.N. Nwakalor . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
 

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Abstract :
Response surface methodology (RSM) based on a three-factor three level central composite rotatable design (CCRD) was adopted for optimization of formulation for production of a moringa leaf powder fortified sorghum- African yam bean based extruded snack. Effects of feed composition (X1), feed moisture content (X2) and barrel temperature (X3) on physical properties such as bulk density and expansion ratio were investigated. Significant regression models that explained the effects of different percentages of feed composition, feed moisture content and barrel temperature on all response variables were determined. The coefficients of determination, R2, of all the response variables were higher than 0.90. Based on the given criteria for optimization, the basic formulation for production of sorghum- African yam bean based extruded snack with desired sensory quality was obtained by incorporating with 42.38% feed composition, 22.89% feed moisture content and 1200C barrel temperature.

Key-Words / Index Term :
Extruded snack, Sorghum, African yam bean, Moringa leaf powder and Response surface methodology

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