Development of breakfast cereal based on quality protein maize by twin screw extrusion process for improved nutrition

Abstract

This research study was mainly focused on the development of optimized conditions to produce nutritious breakfast cereals from QPM and NM. Central composite rotatable design (CCRD) and response surface methodology (RSM) were used to design experiments and to study the effect of independent variables on dependent variables. Significance of fitted model (p≤0.01, p≤0.05) was described by conducting ANOVA. The coefficient of the determination (R2) and lack-of-fit was observed to be greater than 80% and non-significant, respectively. Increase in feed moisture results in reduced SME, WAI and increased dispersibility. Increase in screw speed positively affects SME, WAI and dispersibility. While decrease in SME, BD and dispersibility of the porridge (NM and QPM) was noted as barrel temperature increases. From the overlay plots, observed optimum extrusion conditions to produce instant porridge from NM and QPM were feed moisture 14-14.87%, 14.86-16.66 % and barrel temperature 137.472-175oC, 125-144.496oC at 475 rpm screw speed, respectively.