African Journal of Food Science and Technology

Journal of Food Science and Technology (ISSN: 2141-5455) Vol. 8(8) pp. 138-149, November , 2017. DOI: http:/ Copyright © 2017 International Research Journals


Full Length Research Paper

Effect of extrusion variables on physical properties and acceptability of Dakuwa produced from blends of sorghum (Sorghum bicolour l) graundnut (arachis hypogea l) and tigernut (Cyperus esculentus)

M. Yusuf1, K. B. Filli2, I. Umar2, M. Halilu3

1 2 3Department of Food Science and Technology Modibbo Adama University of Technology

Yola, PMB 2076 Yola, Nigeria. 

Corresponding Auto E-mail:  (08031122974)

Received  November 3, 2017; Accepted November 25, 2017



The study was conducted with the aim of producing Dakuwa extrudate from the combination of sorghum (Sorghum bicolour L) groundnut (Arachis hypogeal L) and tiger nut (Cyperus esculentus L) and to ascertain the effect of extrusion on physical properties and acceptability of the extrudate. Three Factor Three Levels Full Factorial Experimental Design (TFTLFFED) was adopted to determine the effect of extrusion on the physical and sensory characteristics of Dakuwa extrudate. With feed moisture content (18, 22 and 26 %) barrel temperature (90, 100, and 110 0C), feed composition 50:20:30, 50:25:25 50:30:20 using twin screw food extrusion cooker (SLG 65-III Model China). Extrusion increased Expansion ratio from 1.59 at 90 0C to 1.70 at 110 0C it increased Specific length from 2.81 cm/g at 90 0C to 3.46 cm/g at 110 0C, bulk density increased from 0.20 at 900C to 0.28 g/cm3 at 1100C.the result of sensory evaluation indicate that Product extruded at 90 0C, 50 % 20 % 30 %, 18 %, was perceived as the most accepted product, as compared to other extrudate.

Key words: sorghum, groundnut, tigernut, extrusion, expansion ratio, specific length, bulk density, sensory evaluation.





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