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Effect of extrusion variables on extrudates properties of water yam flour a response surface analysis

dc.contributor.authorOke, M.O.
dc.contributor.authorAwonorin, S.
dc.contributor.authorSanni, L.O.
dc.contributor.authorAsiedu, Robert
dc.contributor.authorAiyedun, P.O.
dc.date.accessioned2019-12-04T11:04:24Z
dc.date.available2019-12-04T11:04:24Z
dc.date.issued2012
dc.identifier.citationOke, M.O., Awonorin, S., Sanni, L.O., Asiedu, R. & Aiyedun, P.O. (2013). Effect of extrusion variables on extrudates Properties of water yam flour–a response Surface analysis. Journal of Food Processing and Preservation, 37(5), 456-473.
dc.identifier.issn0145-8892
dc.identifier.urihttps://hdl.handle.net/20.500.12478/1417
dc.description.abstractWater yam (Dioscorea alata) flour was processed using standard wet milling procedure prior to the extrusion process, which led to the determination of extrudate properties of the flours.A single-screw extruder (DCE 330, NJ) was used in evaluating the extrudate properties, which included torque, mass flow rate, residence time, specific mechanical energy and expansion ratio of the flours from the water yam samples. The effect of extrusion and process variables: feed moisture content, screw speed and barrel temperature on the extruder torque, residence time, mass flow rate, specific mechanical energy and expansion ratio for the variety were determined and predictive models were also developed using response surface methodology. It was observed that changing the feed moisture content, barrel temperature and screw speed significantly (P < 0.05) affected expansion ratio, torque, mass flow rate, residence time and specific mechanical energy of all the extrudates. Increasing the feed moisture content (18–28% db) and screw speed (80–180 rpm) resulted in a substantial decrease in expansion ratio (46.6%), residence time (27.5%) and specific mechanical energy (83.6%); whereas, increasing the screw speed significantly increased the mass flow rate (64.5%) of extrudates. Regression analysis indicated that screw speed and feed moisture content were the major process variables showing significant (P < 0.05) linear, quadratic and interaction influences on mass flow rate, expansion ratio and specific mechanical energy.
dc.format.extent456-473
dc.language.isoen
dc.subjectYams
dc.subjectYam Flour
dc.subjectProcess
dc.subjectMethodology
dc.titleEffect of extrusion variables on extrudates properties of water yam flour a response surface analysis
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationLadoke Akintola University of Technology
cg.contributor.affiliationFederal University of Agriculture, Nigeria
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectYam
cg.journalJournal of Food Processing and Preservation
cg.howpublishedFormally Published
cg.accessibilitystatusLimited Access
local.dspaceid79558
cg.identifier.doihttps://dx.doi.org/10.1111/j.1745-4549.2011.00661.x


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