article · Cogent Food & Agriculture
This study examined the effects of blending defatted soy meal flour with sorghum flour during extrusion cooking. Using a factorial design, tests evaluated varying soy flour levels at zero, ten, and twenty percent, alongside barrel temperatures ranging between 135 and 165 degrees Celsius, and feed moisture contents between 15 and 21 percent. Supplementing sorghum with defatted soy meal flour significantly increased protein, fat, ash, fibre, calcium, and iron levels in the final product, whilst decreasing carbohydrate content. In addition, higher processing temperatures substantially reduced antinutritional factors, decreasing tannin content by up to 86 percent and phytic acid by up to 45 percent. Sensory assessments revealed positive consumer responses, with panel judges scoring the extrudates favourably across crispness, colour, flavour, and overall acceptability.
Sorghum is a staple grain that can lack sufficient micronutrients and protein, while also carrying antinutritional factors that hinder nutrient absorption. By supplementing sorghum with defatted soy meal and adjusting extrusion processing temperatures, food producers can create nutrient-enriched food products with reduced antinutrients and favourable taste, offering improved nutritional quality for consumers.
Food processors and snack manufacturers could utilise these extrusion parameters and blending ratios to formulate protein-enriched, mineral-rich sorghum snacks or food products. The research represents an applied and laboratory-tested stage, providing direct baseline data on nutritional gains, processing heat settings for antinutrient reduction, and acceptable sensory profiles to guide product formulation.
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Effects of defatted soy meal flour (0, 10 and 20%), barrel temperature (135, 150 and 165°C) and feed moisture content (15, 18 and 21%) on proximate composition, minerals, antinutritional factors and sensory properties of extruded products were studied using factorial design. Increasing the addition level of defatted soy meal flour to sorghum flour resulted in a significant increase (P < 0.05) in moisture, crude protein, fat, ash, fiber, Ca and Fe content but decrease in carbohydrate content. Barrel temperature of 135, 150 and 165°C caused a significant reduction in tannin content by about 61, 76 and 86%, and in phytic acid content by 24, 35 and 45%, respectively. The mean sensory values of all extrudates were 3.31 for crispness on 5-point hedonic scale, 4.93, 5.76 and 5.16 for color, flavor and overall acceptability on 7-point hedonic scale, respectively; these indicate all extrudates were well liked by the judges.
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DOI: 10.1080/23311932.2019.1653617
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