TY  - JOUR
T1  - Mass Flow Rate, Nutrient Composition and some Functional Properties of Single 
Screw Extruded African breadfruit (Treculia africana)  Blends
AU - , T.U. Nwabueze AU - , M.O. Iwe 
JO  - Journal of Food Technology
VL  - 4
IS  - 1
SP  - 50
EP  - 58
PY  - 2006
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2006.50.58
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2006.50.58
KW  - African breadfruit
KW  -Treculia africana
KW  -extrusion
KW  -composition
KW  -mass flow rate
KW  -expansion ratio
KW  -bulk density
KW  -response surface analysis
AB  - Blends of African breadfruit (Treculia africana), defatted soybean and corn were extrusion cooked in a Brabender laboratory single screw extruder (DCE 330, NJ). Effects of extrusion and process variables on extrudate nutrient composition, mass flow rate, expansion ratio and bulk density, were investigated. Extrusion cooking resulted in significant (p 0.05) changes in moisture, fat, crude fibre and energy values but not in  crude protein and carbohydrate. Mass flow rate ranged from 2.99 kg h 1 to 6.72 kg h 1 as feed composition shifted  from  African  breadfruit  towards soybean .  Similar  o bservation   was  made  for  bulk density from 0.62 g mL 1 at the centre point to 0.65 g mL 1 at the lower corner point and 0.59g mL 1  at the lower star point. A reverse effect of feed composition was observed in product expansion ratio. It ranged from 1.85 at the centre to 1.64 and 2.36 at lower corner and star point formulations, respectively. Regression analysis indicated that screw speed and feed composition were the only process variables showing significant (p 0.1) quadratic influence on mass flow rate and expansion ratio respectively. They also showed significant (p 0.05) linear and cross product effects on bulk density. All the process variables had significant (p 0.05) quadratic effect on bulk density.
ER  -