Evaluation of Maize/Soybean Blends for Snack Production by Extrusion Cooking


  •   A. A. Osibanjo

  •   C. M. Sowbhagya

  •   O. O. Olatunji


The effect of component raw material ratio and extrusion temperature on physico-chemical and mechanical characteristics as well as acceptability of some snack products was investigated. Five different blends of maize and soybeans were extruded at five different temperatures in a total of nine runs, using a computer aided experimental design. Maize was found to enhance colour and expansion while soybeans enhanced textural characteristics of the extrudates. Extrudates of blends had better physico-chemical and textural properties than those of maize or soybean alone. Temperature also enhanced textural and mechanical properties. The sample with optimum characteristics and most acceptable is a 75/25 maize/soybean blend extruded at 150 oC, followed by the 82/18 blend at 168 oC.

Keywords: Cereal grains, Extrudates, Physico-chemical properties, Textural characteristics


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How to Cite
Osibanjo, A. A., Sowbhagya, C. M., & Olatunji, O. O. (2022). Evaluation of Maize/Soybean Blends for Snack Production by Extrusion Cooking. European Journal of Agriculture and Food Sciences, 4(2), 7–10. https://doi.org/10.24018/ejfood.2022.4.2.453