Initiatives on tackling food insecurity among global emerging economies are being focused on enriching native staple foods with locally available nutritious underutilized crops. The objective of this study was to opti...Initiatives on tackling food insecurity among global emerging economies are being focused on enriching native staple foods with locally available nutritious underutilized crops. The objective of this study was to optimize protein content and dietary fibre in rice (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Oryza sativa</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">) flour using Sorghum (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Sorghum bicolor</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> L.) and Bamboo shoots (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Yushania alpine</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">). An extreme vertices design of mixture approach with 11 runs was employed in the study using MINITAB</span><span style="font-family:Verdana;">®</span><span style="font-family:Verdana;"> software. The 11 blends from 11 generated runs and individual ingredient samples were analyzed for nutritional composition. Energy value and energy-to-protein ratio for the samples was calculated. Bamboo shoots flour (BSF) had </span><span style="font-family:Verdana;">the </span><span style="font-family:Verdana;">highest content for all proximate components except total carbohydrates on dry weight basis. Rice had </span><span style="font-family:Verdana;">the</span><span style="font-family:Verdana;"> highest content of total carbohydrates at 77.71% and energy to protein ratio of 53.72 kcal/g. Sorghum had </span><span style="font-family:Verdana;">the</span><span style="font-family:Verdana;"> highest mean total phenolic and condensed tannins of 45.512 (mg GAE/kg) and 2.512 (mg CE/g) while rice the least with 0.042 (mg GAE/kg) and 0.102 (mg CE/g), respectively. Fresh bamboo shoots had </span><span style="font-family:Verdana;"展开更多
Raw </span><span style="font-family:Verdana;">material composition, loading rate and moisture level in extrusion processing have a direct bearing on physical properties of the product besides oth...Raw </span><span style="font-family:Verdana;">material composition, loading rate and moisture level in extrusion processing have a direct bearing on physical properties of the product besides other extruder operational parameters. These properties greatly influence the consumer appeal, package design and shelflife of the product. This study aimed at evaluating the effect of sorghum and rice flour containing ba</span><span style="font-family:Verdana;">mboo shoot flour (BSF) and other ingredients on resultant flour and product throughput. A commercial single screw extruder with a constant barrel temperature of 250</span></span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">C and screw speed of 1480 rpm was used. Five different blends (100:0:0, 70:30:0, 60:30:10, 55:30:15 and 50:27:23 for rice, sorghum and BSF respectively, on dry weight basis) were extruded at three levels of water addition (15, 20 and 25 kg/h) and two feed rates (1800 and 2100 kg/h). Extrudates were analyzed for expansion ratio (ER). Extrudates were then milled to particle size of 2 mm and flour samples were analyzed for hydration properties, colour, bulk density (BD) and oil holding capacity (OHC). Product throughput was calculated using mass balance equation based on dry matter content of the raw materials and the corresponding extruded product. Mixture composition significantly affected all physico-chemical properties analyzed for the products except water solubility index (WSI). Feed rate significantly affected all physico-chemical of the product properties except WSI and colour lightness (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">L</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">*). Water addition significantly affected product mass transfer, ER, BD, colour and swelling capacity (SC). Therefore, BSF can be blended with other ingredients and extrusion parameters be manipulated to give forth a product with desirab展开更多
文摘Initiatives on tackling food insecurity among global emerging economies are being focused on enriching native staple foods with locally available nutritious underutilized crops. The objective of this study was to optimize protein content and dietary fibre in rice (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Oryza sativa</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">) flour using Sorghum (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Sorghum bicolor</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> L.) and Bamboo shoots (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Yushania alpine</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">). An extreme vertices design of mixture approach with 11 runs was employed in the study using MINITAB</span><span style="font-family:Verdana;">®</span><span style="font-family:Verdana;"> software. The 11 blends from 11 generated runs and individual ingredient samples were analyzed for nutritional composition. Energy value and energy-to-protein ratio for the samples was calculated. Bamboo shoots flour (BSF) had </span><span style="font-family:Verdana;">the </span><span style="font-family:Verdana;">highest content for all proximate components except total carbohydrates on dry weight basis. Rice had </span><span style="font-family:Verdana;">the</span><span style="font-family:Verdana;"> highest content of total carbohydrates at 77.71% and energy to protein ratio of 53.72 kcal/g. Sorghum had </span><span style="font-family:Verdana;">the</span><span style="font-family:Verdana;"> highest mean total phenolic and condensed tannins of 45.512 (mg GAE/kg) and 2.512 (mg CE/g) while rice the least with 0.042 (mg GAE/kg) and 0.102 (mg CE/g), respectively. Fresh bamboo shoots had </span><span style="font-family:Verdana;"
文摘Raw </span><span style="font-family:Verdana;">material composition, loading rate and moisture level in extrusion processing have a direct bearing on physical properties of the product besides other extruder operational parameters. These properties greatly influence the consumer appeal, package design and shelflife of the product. This study aimed at evaluating the effect of sorghum and rice flour containing ba</span><span style="font-family:Verdana;">mboo shoot flour (BSF) and other ingredients on resultant flour and product throughput. A commercial single screw extruder with a constant barrel temperature of 250</span></span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">C and screw speed of 1480 rpm was used. Five different blends (100:0:0, 70:30:0, 60:30:10, 55:30:15 and 50:27:23 for rice, sorghum and BSF respectively, on dry weight basis) were extruded at three levels of water addition (15, 20 and 25 kg/h) and two feed rates (1800 and 2100 kg/h). Extrudates were analyzed for expansion ratio (ER). Extrudates were then milled to particle size of 2 mm and flour samples were analyzed for hydration properties, colour, bulk density (BD) and oil holding capacity (OHC). Product throughput was calculated using mass balance equation based on dry matter content of the raw materials and the corresponding extruded product. Mixture composition significantly affected all physico-chemical properties analyzed for the products except water solubility index (WSI). Feed rate significantly affected all physico-chemical of the product properties except WSI and colour lightness (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">L</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">*). Water addition significantly affected product mass transfer, ER, BD, colour and swelling capacity (SC). Therefore, BSF can be blended with other ingredients and extrusion parameters be manipulated to give forth a product with desirab
