International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 4
First page : (749) Last page : (754)
Article doi: http://dx.doi.org/10.18782/2320-7051.5543
Nutritional Properties of Extruded Prepared by Little Millet (Kutki) and Defatted Soya Flour
Antim Vasure*, Rajendra Hamad, Devish Wakde and V. K. Tiwari
College of Agricultural Engineering, Jawaharlal Nehru Agricultural University, Krishinagar, Adhartal,
Jabalpur, 482004, Madhya Pradesh
*Corresponding Author E-mail: ksbhargav@rediffmail.com
Received: 4.08.2017 | Revised: 12.08.2017 | Accepted: 13.08.2017
ABSTRACT
This study was conducted on the effect of processing parameters i.e. moisture content of feed (8, 10, 12, 14, and 16 %) and blend ratio of little millet : defatted soy flour (60:40, 70:30, 80:20, 90:10, and 100:00) and operational parameters of extruder i.e. barrel temperature (60, 80, 100, 120, and 140o C), screw speed (60,80, 100, 120 and 140 rpm) and die head temperature ( 80, 100, 120, 140 and 160o C) on nutritional properties of extrudate (protein content, Carbohydrates and fibre). It was found that the second order model has showed the strong association between variable under study with the response variable due to high value of R2. In this model the blend ratio which is highly significant for changing the pattern of protein, carbohydrates and fibre content of extruded. The extruded product with 60:40 blend ratio prepared at 12% moisture content, recorded highest protein content (21.32%) at barrel temperature 100oC, die head temperature 120oC and screw speed 100 rpm. The carbohydrates and fibre in the extruded was found maximum 67% and 6.76% respectively, which prepared by 100% little millet of 12% moisture content at barrel temperature 100oC, die head temperature 120oC and screw speed 100 rpm.
Key words: Little Millet, Defatted Soy Flour, Extruded and Nutritional Properties.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Vasure, A., Hamad, R., Wakde, D. and Tiwari, V.K., Nutritional Properties of Extruded Prepared by Little Millet (Kutki) and Defatted Soya Flour, Int. J. Pure App. Biosci.5(4): 749-754 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5543
