Effect of Twin Screw Extrusion Variables on Amino Acid Profile of Dakuwa Produced from Blends of Sorghum (Sorghum bicolour L), Groundnut (Arachis hypogea L) and Tigernut (Cyperus esculentus L)

Abstract

In this study, the effect of twin screw extrusion variables on amino acid profile of Dakuwa produced from blends of sorghum (Sorghum bicolour L), groundnut (Arachis hypogea L) and tigernut (Cyperus esculentus L) were researched. For this purpose, feed moisture content (18, 22 and 26%) barrel temperature (90, 100 and 110°C), feed composition 50:20:30, 50:25:25, 50:30:20 were used as parameters using Three Factor Three Levels Full Factorial Experimental Design (TFTLFFED) and twin screw food extrusion cooker (SLG 65-III Model China). As a result of the study it was found that extrusion increased the average amino acid profile of the extrudates significantly (p<0.05) with lysine (3.41-3.99 g/100 g), histidine (2.25-2.49 g/100 g) arginine (5.19-5.67 g/100 g) aspartic acid (8.59-8.92 g/100 g), threonine (3.35-3.93 g/100 g), serine (3.07-3.09 g/100 g), Glutamic acid (10.59-12.5 g/100 g), proline (2.32-2.86 g/100 g), glycine (3.48-3.90 g/100 g), alanine (3.36-3.88 g/100 g), cystine (0.83-1.09 g/100 g), valine (3.50-3.75 g/100 g), methionine (1.10-1.19 g/100 g), isoleucine (2.35-3.01 g/100 g), leucine (6.81-7.07 g/100 g), tyrosine (2.15-2.76 g/100 g) and phenylalanine (3.52-3.93 g/100 g) un-extrudates to extrudates respectively. On comparison of average amino acid with FAO daily recommended intake most of the essential amino acid profile of the extrudates satisfy the daily recommended intake for both adult and children.