Quality Evaluation Of Extruded Full Fat Blend Of African Breadfruit-Soybean-Corn Snack

Abstract Quality evaluation of extrudatessnacks made from full fat blend of African breadfruit-soybean-corn was studied. The raw flour blend was extruded in a single screw extruder at 21 moisture content 140oC barrel temperature 140rpm screw speed fitted with 2mm die nozzle diameter. Food extrusion significantly p0.05 reduced the moisture and crude protein from 21.00 to 9.70 and from 30.80 to 24.50 respectively. Extrusion cooking did not significantly p0.05 affect the fat crude fibre and energy values of the extrudates. While ash and carbohydrate contents were significantly p0.05 increased from 2.85 to 5.15 and from 48.00 to 54.10 respectively upon extrusion. Extrusion cooking did not significantly p0.05 affect vitamins B1 C and E of the extrudates however vitamin A was significantly p0.05 reduced. Extrusion cooking had no significant p0.05 effect on histidine lysine threonine and phenylalanine contents of the extrudates while valine metheonine leucine tryptophan arginine and isoleucine contents of the extrudate was negatively affected. Food extrusion significantly p0.05 reduced the antinutrient contents of the extrudates with trypsin inhibitor having the highest reduction 69.77 and tannin having the lowest reduction 34.78.