The Effect of Extrusion Conditions on the Physical and Functional Properties of Millet – Bambara Groundnut Based Fura

摘要: Studies were conducted on the Extrusion of fura from pearl millet and Bambara groundnut applying Response Surface Methodology (RSM) consisting 15 design points, using a single screw laboratory Brabendar extruder. The effects three extrusion variables (feed composition – percentage to millet, feed moisture content speed) some physical properties (bulk density, ‘BD’ expansion ratio, ‘ER’, mass flow rate, ‘MFR’, average residence time, ‘ART’ specific mechanical energy, ‘SME’) functional (water absorption index, ‘WAI’, water solubility ‘WSI’ viscosity); extrudates evaluated response surface method (RSM). Models developed appropriate statistical analysis adopted test adequacy models. Linear, quadratic interaction regression coefficient terms coefficients determinants computed models plots also produced equation model. linear, significant (p 0.05), however linear (p<0.05). error showed that lack fit was not (p<0.05) for ART. data with satisfactory R2 0.87, 0.87 0.92 ART, MFR SME respectively indicating good fit. variation (CV) less than <10%. conditions affected ER significantly by terms. BD influenced only term 0.82 0.84 respectively, suggesting WAI. However indicated influence WSI. 0.93 WAI WSI respectively. samples shows that, viscosity showing more effect 0.88 viscosity, lysine (result shown) tremendously increased as expected result inclusion groundnut. essential amino acids present in adequate levels if compared recommended values FAO/WHO (1973).