@article{MAKHILLJFT2006418027,
    title = {Water/Oil Absorption and Solubility Indices of Extruded African 
Breadfruit (Treculia africana) Blends},
    journal = {Journal of Food Technology},
    volume = {4},
    number = {1},
    pages = {64-69},
    year = {2006},
    issn = {1684-8462},
    doi = {jftech.2006.64.69},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2006.64.69},
    author = {Nwabueze and},
    keywords = {African breadfruit,Treculia africana,extrusion,water absorption/solubility indices,oil absorption capacity},
    abstract = {Five  flour  combinations  of  African breadfruit (40, 55, 70, 85, 100%), defatted soybean (55, 40, 25, 10, 0%) and  yellow  corn  (5,  5, 5, 5,0%) were  hydrated  to 15, 18, 21, 24, 27% moisture,  respectively.  Each  feed combination was  thoroughly  mixed  in a Hobart mixer ( A 200, England  ) and extruded in a Brabender laboratory single screw extruder (DCE 330, NJ, USA) at screw speed of 100,  120,  140, 160, 180 rpm respectively. A  second  order  central  composite  response  surface  design  was  adopted  in designing the experiment which generated 25 runs. Extrusion cooking significantly (p = 0.05) affected sample moisture, fat and energy.  Trypsin  inhibitor  activity  and  tannin  were  reduced  by 89%, while  phytic  acid  was  reduced  by  38%. Water absorption index increased by 2.8 times the unextruded blends and was inversely related to water solubility index. Screw speed had significant (p = 0.05) quadratic effect on water absorption index and wettability. Feed moisture exhibited linear and quadratic influences on oil absorption capacity and wettability. Cross  product  effects of feed composition and feed moisture were  significant (p = 0. 05) only on wettability.}
    }