Assessment of Microbial Changes and Nutritional Qualities of Extruded White Yam (Dioscorea rotundata) and Bambara Groundnut (Vigna subterranean) Blends

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dc.contributor.authorEbuehi, O.A.T.
dc.date.accessioned2022-08-30T20:27:34Z
dc.date.available2022-08-30T20:27:34Z
dc.date.issued2012-11-19
dc.description.abstractTwo 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.en_US
dc.identifier.citationO. B. Oluwole, S. O. Awonorin, F. Henshaw, G. N. Elemo1 , O. A. T. Ebuehien_US
dc.identifier.issndoi.org/10.4236/fns.2013.41014
dc.identifier.urihttps://ir.unilag.edu.ng/handle/123456789/11142
dc.language.isoen_USen_US
dc.publisherFood and Nutrition Sciencesen_US
dc.subjectCo-Extrude; Yam Grits; Bambara Flour; Total Plate Count; Nutritional Evaluation; Weight Gain; Growthen_US
dc.titleAssessment of Microbial Changes and Nutritional Qualities of Extruded White Yam (Dioscorea rotundata) and Bambara Groundnut (Vigna subterranean) Blendsen_US
dc.typeArticleen_US
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