Speakers - 2025

Abstract

The study evaluated the Effects of Temperature, Feed Moisture and Coconut Addition on the Physicochemical Properties of Extruded Snacks from Coconut and Corn Blend. The results showed that temperature of the extruder influenced both the physical properties and sensory acceptability of the maize-coconut based snacks. More expansion of the extrudates was observed with increase in temperature. The hardness of the extrudates reduced with increasing temperatures.  High maize ratios resulted into increased expansion and reduced hardness of the extrudates. Extrudates in which a high maize ratio was used were ranked high in terms of sensory attributes. The physical, functional, emulsifying, and textural properties of maize-coconut based snacks on extrusion were dependents on process variables. The diameter values ranged from 4.91 to 5.93, there was significant (p<0.05) difference. The findings indicate that the diameter of extrudates increased with increase in temperature at all the coconut/maize mixing ratios. The carbohydrate contents in the maize-coconut extruded snacks were ranged from 66.36% to 69.40 %. Crude fiber content ranges from 2.87-3.15 %. The fat content ranges from 8.90% to 9.16%. The protein content ranged from 9.93% to 12.31%. The moisture content of the snack ranged between 4.94 % and 5.60 %. The functional properties of the snacks were also evaluated. The Bulk density of the extruded product of this study ranged from 0.57 to 0.76 g/cc. Emulsion activity index indicates the ability of the proteins to induce the formation of the newly created dispersed particles in emulsions and in this study the values ranged from 9.14-10.80. There was significant difference in the emulsion activity of the extrudates, whereas Emulsion stability value reflects the ability of food protein to form an emulsion that can withstand stress and remain unchanged over a stipulated period of time, under specific conditions. Foam capacity of the composite sample blends progressively ranged from 11.17 to 15.60 there were significant (p<0.05) increase The significant variation in foam capacity of the composite blends could be attributed to differences in the samples solubilized protein and polar and non-polar lipids. High foam capacity in extruded snack is not desirable. Oil absorption capacity (OAC) increased from 1.93 to 2.98 g/ml. The highest oil absorption capacity recorded could be attributed to lipid binding capacity of the hydrophobic proteins present in the flour.