T. J. Maurice and D. W. Stanley, “Texture Structure Relationship in Texturized Soy Protein. Influence of Process Variable on Extrusion Texturization,” Canadian Institute of Food Science and Technology Journal, Vol. 11, No. 1, 1978, p. 1.

has been cited by the following article:

• TITLE: Effect of Extrusion Cooking of White Yam (Dioscorea rotundata) and Bambara-Nut (Vigna subterranean) Blend on Some Selected Extrudate Parameters

  AUTHORS: Bolanle Oluwatoyin Oluwole, Abiodun Adekunle Olapade

  KEYWORDS: Extrusion Cooking, Yam, Bambara Nut, Feed Moisture

  JOURNAL NAME: Food and Nutrition Sciences, Vol.2 No.6, August 4, 2011

  ABSTRACT: The effect of thermo-extrusion processing of white yam (Dioscorea rotundata) and bambara nut (Vigna subterranean) on some selected extrudate parameters of residence time, throughput and moisture content were investigated in this study. Both yam and bambara nut were processed into meals of 750 µm and 500 µm respectively. Extrusion was carried out following a three variable response surface methodology using a Box Behnken design. Blend of yam meal and Bambara nut meal at ratio 80:20 respectively was conditioned into 12.5, 15.0 and 17.5% moisture content (dry basis) and allowed to equilibrate for 4 h. Extrusion was carried out on a single screw extruder at 50, 60 and 70 rpm screw speed and 130oC, 140oC and 150oC barrel temperatures. The study revealed that the extrusion time varied between 13.1 and 29.7 sec, throughput varied from 13.3 to 34.4 kg/h and product moisture ranged from 11.1 to 16.8% dry basis). All investigated extrudate parameters were significantly affected (p