Authors: OP Sobukola, JM Babajide, O. Ogunsade
Journal Of Food Processing And Preservation ISSN-1745-4549, 2012
Abstract
The effect of brewers spent grain (BSG) addition (5–15% level), barrel temperature (100–110C) and screw speed (100–140 rpm) on proximate composition and functional properties of extruded yam starch-based pasta were studied. A laboratory scale single-screw extruder was used to obtain the extrudates. Data obtained were subjected to statistical analysis using RSM based on Box–Behnken design to optimize process variables. Seventeen combinations including five replicates of the central point were performed in random order as configured for three factors. The responses are significantly affected by the process parameters with the effect of temperature more pronounced. Based on the desirability concept, the optimum conditions for processing of extrudates were found to be a barrel temperature of 110C, screw speed of 121.47 rpm and BSG level of 9.58%.