Optimization of Extrusion Conditions and Cooked Vegetable-Chicken Mixture for Instant Banana-Vegetable Soup Powder

##plugins.themes.bootstrap3.article.main##

  •   Paddy Ainebyona

  •   Julia Kigozi

  •   Ivan M. Mukisa, Associate Professor

Abstract

Instant soups are preferred by consumers for their flexibility in preparation and longer storage life. Extrusion cooking is one of the recent developments reported to improve nutrient content of soups. However, little information is available regarding use of extrusion cooking in development of banana vegetable soups. This study investigated the use of extrusion cooking in production of instant banana-vegetable soup. The moisture content was varied using a chicken broth prepared from chicken wings and spicy vegetables (thyme, rosemary, parsley, etc.) to improve flavor and acceptability of the extruded product. The mixture of Banana : Amaranths: pumpkins : mushrooms : carrots =40.84:40.84:9.24:3.76:5.34 was extruded at different moisture content (10–20%) and barrel temperature (100-180°C) and the effect on product responses; reconstitution potential, vitamin A retention, vitamin C, total fat among other parameters were investigated at constant screw speed (45Hz) and feed rate (50 Hz) to produce an instant banana-vegetables soup. The optimum extrusion temperature and moisture were 123.3oC and 10.122%, respectively. The optimal product had a mixture formulation of 60% extruded flour and 50% vegetable flour with chicken level at 16.6%. The overall acceptability score, fiber content, fat content, ash content, vitamin C and vitamin A values of the optimum flour were 7.1, 6.8%, 11.2%, 4.92%, 19.4 g/100 g and 1.21 mg/100 g, respectively.


Keywords: Acceptability, Extrusion, Moisture content, Temperature

References

K. B. Filli, I. Nkama, and V. A. Jideani, “The Effect of Extrusion Conditions on the Physical and Functional Properties of Millet – Bambara Groundnut Based Fura,” Am. J. Food Sci. Technol., vol. 1, no. 4, pp. 87–101, 2013, doi: 10.12691/ajfst-1-4-5.

S. James and T. U. Nwabueze, “Quality Evaluation Of Extruded Full Fat Blend Of African Breadfruit-Soybean-Corn Snack,” Int. J. Sci. Technol. Res. Vol., vol. 2, no. 9, 2013.

S. Yaǧci and F. Göǧüş, “Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products,” J. Food Eng., vol. 86, no. 1, pp. 122–132, 2008, doi: 10.1016/j.jfoodeng.2007.09.018.

S. Bhattacharya and M. Prakash, “Extrusion of blends of rice and chick pea flours: A response surface analysis,” J. Food Eng., vol. 21, no. 3, pp. 315–330, 1994, doi: 10.1016/0260-8774(94)90076-0.

J. C. Cheftel, M. Kitagawa, and C. Queguiner, New Protein Texturization Processes by Extrusion Cooking at High Moisture Levels, vol. 8, no. 2. 1992.

I. Björck and N. G. Asp, “The effects of extrusion cooking on nutritional value - A literature review,” Journal of Food Engineering. 1983, doi: 10.1016/0260-8774(83)90016-X.

R. Alonso, L. A. Rubio, M. Muzquiz, and F. Marzo, “The effect of extrusion cooking on mineral bioavailability in pea and kidney bean seed meals,” Anim. Feed Sci. Technol., vol. 94, no. 1–2, pp. 1–13, 2001, doi: 10.1016/S0377-8401(01)00302-9.

C. da S. Teba, E. M. M. da Silva, D. W. H. Chávez, C. W. P. de Carvalho, and J. L. R. Ascheri, “Effects of whey protein concentrate, feed moisture and temperature on the physicochemical characteristics of a rice-based extruded flour,” Food Chem., vol. 228, pp. 287–296, 2017, doi: 10.1016/j.foodchem.2017.01.145.

C. Sarawong, R. Schoenlechner, K. Sekiguchi, E. Berghofer, and P. K. W. Ng, “Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour,” Food Chem., vol. 143, pp. 33–39, 2014, doi: 10.1016/j.foodchem.2013.07.081.

O. A. Akande, D. Nakimbugwe, and I. M. Mukisa, “Optimization of extrusion conditions for the production of instant grain amaranth-based porridge flour,” Food Sci. Nutr., vol. 5, no. 6, pp. 1205–1214, 2017, doi: 10.1002/fsn3.513.

AOAC, Association of Official Analytical Chemists. 1999. Official Methods of Analysis. AOAC, Washington, DC

AOAC, “AOAC Official Methods of Analysis,” Assoc. Off. Agric. Chem. Washington, D.C., vol. 1, no. 15th edition, pp. 136–138, 1990.

F. T. Rodrigues, G. B. Fanaro, R. C. Duarte, A. C. Koike, and A. L. C. H. Villavicencio, “A sensory evaluation of irradiated cookies made from flaxseed meal,” Radiat. Phys. Chem., vol. 81, no. 8, pp. 1157–1159, 2012, doi: 10.1016/j.radphyschem.2012.02.001.

S. Singh, S. Gamlath, and L. Wakeling, “Nutritional aspects of food extrusion: A review,” Int. J. Food Sci. Technol., vol. 42, no. 8, pp. 916–929, 2007, doi: 10.1111/j.1365-2621.2006.01309.x.S. Chen, B. Mulgrew, and P. M. Grant, “A clustering technique for digital communications channel equalization using radial basis function networks,” IEEE Trans. on Neural Networks, vol. 4, pp. 570-578, July 1993.

##plugins.themes.bootstrap3.article.details##

How to Cite
Ainebyona, P., Kigozi, J., & Mukisa, I. M. (2021). Optimization of Extrusion Conditions and Cooked Vegetable-Chicken Mixture for Instant Banana-Vegetable Soup Powder. European Journal of Agriculture and Food Sciences, 3(2), 15-21. https://doi.org/10.24018/ejfood.2021.3.2.248