IIARD International Institute of Academic Research and Development

RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC )

E-ISSN 2504-6145
P-ISSN 2695-2459
VOL. 10 NO. 4 2024
DOI: 10.56201/rjfsqc.v10.no4.2024.pg80.101

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Modeling and Optimization of Extrusion Process Variables for the Functional Properties of Extrudates from Aerial Yam and Soybean Flour Blends using Response Surface Methodology

Enobong O. Umoh, Madu O. Iwe, Phillipa C. Ojimelukwe and Emmanuel O. Sam

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Abstract

This study x-rays the modeling and optimization of extrusionprocess variables forthe functional properties of extrudates from the blend of aerial yam and soybean flours. Laboratory scale single- screw extruder was used in extruding blend of aerial yam and soybean flours in the ratio of 25% aerial yam: 75% soybean. Response surface methodology based on Box-Behnken design at three factors, five levels of barrel temperature (95, 100, 105, 110, and115 ?), screw speed (85, 100, 115, 130, and145rpm) and feed moisture (31, 33, 35, 37, and 39%) were used in 20 runs. Significant (p< 0.05) regression models, describing the effects of process parameters on the functional properties of the extrudates were employed. Results obtained showed that functional properties varied between 0.4779 and 0.7211g/cm3 bulk density; 2.52 and 3.89g/g water absorption capacity; 1.12 and 2.88g/g oil absorption capacity; 28.51 and 34.85% emulsion capacity; 3.37 and 4.86% foaming capacity. Barrel temperature, screw speed and feed moisture significantly (p < 0.05) affected the bulk density, water and oil absorption capacities, emulsion and foaming capacities of the extrudates. High Regression coefficient, R2? 0.9 were obtained, showing that the models can be used to navigate the design space. Numerical optimization results based on desirability concept indicated that 112.85 ? barrel temperature, 144.99rpm screw speed and 35.12% feed moisture would produce extrudates of preferable functional properties.

keywords:

Functional properties, Extrusion variables, Response surface, Aerial yam flour,

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