Optimization of extrusion conditions for the production of instant grain amaranth-based porridge flour

Abstract

Malnutrition is one of the foremost causes of death among children below 5 years in developing countries. Development of nutrient-dense food formulations using locally available crops has been proposed as a means to combat this menace. This study optimized the extrusion process for the production of a nutritious amaranth-based porridge flour. Least cost formulations containing grain amaranth, groundnut, iron-rich beans, pumpkin, orange-fleshed sweet potato, carrot, and maize were developed and evaluated by a sensory panel (n = 30) for acceptability using the 9-point hedonic scale. Extrusion process of the most acceptable porridge flour was optimized by response surface methodology (RSM). Barrel temperature (130–170°C) and feed moisture content (14%–20%) were the independent variables which significantly (p < .05) affected in vitro protein digestibility, vitamin A retention, total polyphenol, phytic content, and iron and zinc extractabilities. Optimization of the extrusion process improved the nutritional quality of the instant flour.

Six formulations were developed using the least cost formulation software having grain amaranth as its base. The acceptability of the formulations was evaluated using a 9-point hedonic scale, and the extrusion process of the most acceptable porridge flour was optimized by response surface methodology (RSM). The effect of feed moisture content and barrel temperature was determined after protein and vitamin A retention, iron and zinc extractability, and in vitro protein digestibility analyses were carried. The optimum formulation was then assessed for its nutritional composition, physicochemical properties, and consumer's acceptability.

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