Assessment of Microbial Changes and Nutritional Qualities of Extruded White Yam (iDioscorea rotundata/i) and Bambara Groundnut (iVigna subterranean/i) Blends

O. B. Oluwole; S. O. Awonorin; F. Henshaw; G. N. Elemo; O. A. T. Ebuehi

首页> 中文期刊> 《食品与营养科学（英文）》 >Assessment of Microbial Changes and Nutritional Qualities of Extruded White Yam (iDioscorea rotundata/i) and Bambara Groundnut (iVigna subterranean/i) Blends

Assessment of Microbial Changes and Nutritional Qualities of Extruded White Yam (iDioscorea rotundata/i) and Bambara Groundnut (iVigna subterranean/i) Blends

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Two flavoured extruded products were developed by co-extruding yam grits (750 μm) obtained from white yam (Dioscorea rotundata) and bambara groundnut flour (250 μm) in 160:40 respectively obtained from white bambara groundnut with added flavouring agents of salt (1% - 3%) and sugar (4% - 6%) in the feed blends at screw speed of 70 rpm, 17.5%, feed moisture and at the barrel temperature of 145℃. The extruded products were packaged in low density polyethylene bag (0.02 μm gauge size) and stored at room temperature (28℃ ± 2℃) and at refrigeration temperature (9℃ ± 2℃) for a period of twenty weeks. The microbiological changes in the extruded products as determined by the total plate under both storage conditions showed that maximum total plate counts were 0.5 × 104 and 5.4 × 104 cfu/g at 9℃ ± 2℃ and 28℃ ± 2℃ respectively. Nutritional evaluation studies of extrudates were comparable (p ≥ 0.05) with standard casein diet with minimum crude protein content of 13.51% providing 1707.2 KJ energy per 100gof diet and supported weight gain and growth of laboratory animals.

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来源
《食品与营养科学（英文）》 |2013年第1期|100-107|共8页
作者
O. B. Oluwole; S. O. Awonorin; F. Henshaw; G. N. Elemo; O. A. T. Ebuehi;
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作者单位

Department of Biochemistry;

University of Lagos;

Lagos;

Nigeria.;

Department of Food Science and Technology;

Federal University of Agriculture;

Abeokuta;

Nigeria;

Food and Analytical Services Department;

Federal Institute of Industrial Research;

Oshodi;

Nigeria;

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原文格式 PDF
正文语种 chi
中图分类肿瘤学;
关键词
Co-Extrude; Yam; Grits; Bambara; Flour; Total; Plate; Count; Nutritional; Evaluation; Weight; Gain; Growth;

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Assessment of Microbial Changes and Nutritional Qualities of Extruded White Yam (iDioscorea rotundata/i) and Bambara Groundnut (iVigna subterranean/i) Blends

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