PROXIMATE COMPOSITION, FUNCTIONAL AND COLOUR PROPERTIES OF EXTRUDED SNACKS FROM FERMENTED SORGHUM-PUMPKIN LEAF COMPOSITE FLOUR
Keywords:
Pumpkin leaf, Sorghum fermentation, Extrusion, SnacksAbstract
There is a need to further explore evolving technological processes and affordable nutrient sources to produce nutritionally adequate ready-to-eat products. This study was aimed at determining the effects of pumpkin leaf flour on the proximate composition, functional and colour properties of extruded snacks from fermented sorghum-pumpkin leaf flour. D-optimal mixture design was used to generate percentage of fermented sorghum and pumpkin leaf flour which resulted into ten experimental runs. The sorghum grains were fermented naturally for 24 h and were further processed into flour. Extruded snacks were produced from the ten runs and were analyzed for proximate composition, functional and colour properties using standard analytical procedures. Crude protein, crude fibre and total ash increased significantly (p<0.05) with increase in pumpkin leaf flour in the extruded snacks while water absorption index, bulk density, expansion ratio and lightness decrease significantly (p<0.05) with increase in pumpkin leaf flour. The optimum combination for extruded snacks were fermented sorghum flour of 86.24% and pumpkin leaf flour of 13.76%.
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