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Effects of Extrusion Variables on Some Chemical and Functional Properties of Thermo-extrudates from Selected Varieties of Sesame (Sesamum Indicum L)

Author

Listed:
  • Folashade A. Ayinde

    (Food Technology and Biotechnology Department, Lagos State University of Science and Technology, Ikorodu, Lagos Nigeria Food Science and Technology Department, Federal University of Agriculture, Abeokuta, Nigeria)

  • Yakub O. Bankole

    (Food Technology and Biotechnology Department, Lagos State University of Science and Technology, Ikorodu, Lagos Nigeria)

  • Folake O. Henshaw

    (Food Science and Technology Department, Federal University of Agriculture, Abeokuta, Nigeria)

  • Cathrine O. Eromosele

    (Chemistry Department, Federal University of Agriculture, Abeokuta, Nigeria)

  • Sajid Alavi

    (Grain Science and Industry Department, Kansas State University, Manhattan, Kansas, USA.)

  • Akinbode A. Adedeji

    (Grain Science and Industry Department, Kansas State University, Manhattan, Kansas, USA. Biosystems and Agricultural Engineering Department, C.E Barnhart Building, University of Kentucky, Lexington, KY, USA.)

Abstract

This study examined the effects of extrusion conditions of Feed moisture (FM) (14 – 25% wb) and Screw speed (SS) (250 – 350 rpm) at constant barrel temperature of 100oC on some chemical composition and functional properties of thermo-extrudates from three sesame varieties (Bogoro, E8, and Ex-Sudan), using central composite rotatable design on water absorption (WAC) and oil absorption (OAC) capacity, bulk density (BD), solubility (SOL) and swelling capacity (SC). The protein content of thermo-extrudates significantly (p

Suggested Citation

  • Folashade A. Ayinde & Yakub O. Bankole & Folake O. Henshaw & Cathrine O. Eromosele & Sajid Alavi & Akinbode A. Adedeji, 2023. "Effects of Extrusion Variables on Some Chemical and Functional Properties of Thermo-extrudates from Selected Varieties of Sesame (Sesamum Indicum L)," International Journal of Research and Scientific Innovation, International Journal of Research and Scientific Innovation (IJRSI), vol. 10(9), pages 161-176, September.
    • Handle: RePEc:bjc:journl:v:10:y:2023:i:9:p:161-176
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