Evaluation of Phytate and Tannin Contents of Extruded Aerial Yam ( Dioscorea bulbifera) and Soybean, Glycin max, Flours Blend as, Affected by Extrusion Process Parameters

Enobong Okon Umoh

doi:10.56201/rjfsqc.vol.11.no4.2025.pg16.27

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Evaluation of Phytate and Tannin Contents of Extruded Aerial Yam ( Dioscorea bulbifera) and Soybean, Glycin max, Flours Blend as, Affected by Extrusion Process Parameters

Enobong Okon Umoh

Abstract

The production of extruded snacks or ready-to-eat (RTE) foods with desirable quality characteristics, over the years, from underutilized/lesser known crops using extrusion processing technology has been of great concern to food processors. This resulted in the need for appropriate selection of extrusion process variables regimes that could guarantee the production of acceptable extruded snacks with minimal levels of anti-nutrients This study evaluated the effect of barrel temperature, screw speed and feed moisture, as extrusion process parameters, on the phytates and tannins contents of extruded snacks produced from aerial yam and soybean flour blends, using Response surface methodology. The extruded snacks were produced using a Laboratory scale single-screw food extruder, and twenty (20) runs were carried out in the course of the extrusion process. The extruded snacks were subjected to laboratory analysis, using standard equipment and methods. Results of the laboratory analysis for the determination of phytates and tannins contents of the extruded snacks showed that phytates ranged from 12.48 to 32.86 mg/100g, and tannins varied between 0.93 and 5.46 mg/100g sample. Analysis of variance indicated that barrel temperature, screw speed and feed moisture had significant effect (p < 0.05) on the phytates and tannins contents of the extruded snacks. The results obtained for the phytates and tannins contents of the snacks can attest to the fact that it is possible to obtain expanded or ready-to-eat (RTE) products from aerial yam and soybean flour blends through extrusion processing technology, that possess minimal levels of anti- nutrients/toxicity.

Keywords

Extrusion process parametersPhytates and tanninsExtruded snacksResponse

References

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Evaluation of Phytate and Tannin Contents of Extruded Aerial Yam ( Dioscorea bulbifera) and Soybean, Glycin max, Flours Blend as, Affected by Extrusion Process Parameters

Abstract

Keywords

References

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