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Evaluation of Maize/Soybean Blends for Snack Production by Extrusion Cooking

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  • A. A. Osibanjo

    (Federal Institute of Industrial Reseach, Nigeria)

  • C. M. Sowbhagya

    (Central Food Technology Research Institute, India)

  • O. O. Olatunji

    (Federal Institute of Industrial Reseach, Nigeria)

Abstract

The effect of component raw material ratio and extrusion temperature on physico-chemical and mechanical characteristics as well as acceptability of some snack products was investigated. Five different blends of maize and soybeans were extruded at five different temperatures in a total of nine runs, using a computer aided experimental design. Maize was found to enhance colour and expansion while soybeans enhanced textural characteristics of the extrudates. Extrudates of blends had better physico-chemical and textural properties than those of maize or soybean alone. Temperature also enhanced textural and mechanical properties. The sample with optimum characteristics and most acceptable is a 75/25 maize/soybean blend extruded at 150 oC, followed by the 82/18 blend at 168 oC.

Suggested Citation

  • A. A. Osibanjo & C. M. Sowbhagya & O. O. Olatunji, 2022. "Evaluation of Maize/Soybean Blends for Snack Production by Extrusion Cooking," European Journal of Agriculture and Food Sciences, European Open Science, vol. 4(2), pages 7-10, March.
    • Handle: RePEc:epw:ejfood:v:4:y:2022:i:2:id:20453
    DOI: 10.24018/ejfood.2022.4.2.453
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