Author(s)

O. B. Oluwole, S. O. Awonorin, F. Henshaw, G. N. Elemo, O. A. T. Ebuehi

Department of Biochemistry, University of Lagos, Lagos, Nigeria..
Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria.
Food and Analytical Services Department, Federal Institute of Industrial Research, Oshodi, Nigeria.

Two flavoured extruded products were developed by co-extruding yam grits (750 μm) obtained from white yam (Dioscorea rotundata) and bambara groundnut flour (250 μm) in 160:40 respectively obtained from white bambara groundnut with added flavouring agents of salt (1% - 3%) and sugar (4% - 6%) in the feed blends at screw speed of 70 rpm, 17.5%, feed moisture and at the barrel temperature of 145℃. The extruded products were packaged in low density polyethylene bag (0.02 μm gauge size) and stored at room temperature (28℃ ± 2℃) and at refrigeration temperature (9℃ ± 2℃) for a period of twenty weeks. The microbiological changes in the extruded products as determined by the total plate under both storage conditions showed that maximum total plate counts were 0.5 × 10⁴ and 5.4 × 10⁴ cfu/g at 9℃ ± 2℃ and 28℃ ± 2℃ respectively. Nutritional evaluation studies of extrudates were comparable (p ≥ 0.05) with standard casein diet with minimum crude protein content of 13.51% providing 1707.2 KJ energy per 100gof diet and supported weight gain and growth of laboratory animals.

Co-Extrude; Yam Grits; Bambara Flour; Total Plate Count; Nutritional Evaluation; Weight Gain; Growth

O. Oluwole, S. Awonorin, F. Henshaw, G. Elemo and O. Ebuehi, "Assessment of Microbial Changes and Nutritional Qualities of Extruded White Yam (Dioscorea rotundata) and Bambara Groundnut (Vigna subterranean) Blends," Food and Nutrition Sciences, Vol. 4 No. 1, 2013, pp. 100-107. doi: 10.4236/fns.2013.41014.