Research Article

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

A. A. Osibanjo
Federal Institute of Industrial Reseach, Nigeria
* Corresponding author
C. M. Sowbhagya
Central Food Technology Research Institute, India
O. O. Olatunji
Federal Institute of Industrial Reseach, Nigeria
DOI icon 10.24018/ejfood.2022.4.2.453

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Submitted 2022-01-26
Published 2022-03-10

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Table of Contents

Article Main Content

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.

Keywords: Cereal grains, Extrudates, Physico-chemical properties, Textural characteristics

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