Modelling of system parameters of extruded sorghum-cowpea breakfast cereal using response surface methodology

摘要: Blends of sorghum and cowpea flour (10%, 20% 30%) were extruded at 20%, 22.5% 25% moisture 120 °C, 140 °C 160 barrel temperatures respectively, using a single-screw extruder. A central composite face-centered (CCF) design was used to model the specific power consumption (SPC), torque, mass flow rate (MFR) apparent volume (ASV) sorghum–cowpea extrudates. The SPC, MFR ASV varied from 201.71 229.28 Kw h−1 kg−1, 85 97 Nm, 1.94 2.31 g s−1 4.01 6.36 cm3, respectively. SPC significantly (p<0.05) influenced by linear effect feed composition interaction effects extrusion temperature. torque however (p<0.01) (p≤0.01) temperature quadratic as well moisture. coefficients determination 0.78, 0.79, 0.63 0.86 for ASV, There no significant lack fit correlation (r2) observed predicted values 0.88, 0.75, 0.78 0.93 indicating good model. CCF found appropriate in predicting