Assessment of Some Anti-Nutritional Factors in Extruded Soybean and Aerial Yam Flour Blend
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Abstract
This study assesses the levels of some anti-nutritional factors (ANFs) in extrudates produced from the blend of soybean and aerial yam flours. The soybean and aerial yam flours were blended in a ratio of 3:1 (75% soybean flour, 25% aerial yam flour). The blended soybean and aerial yam flours were then extruded using a laboratory scale single-screw extruder at 33% feed moisture content; 110 barrel temperature and 130 rpm screw speed. The results of the laboratory analysis of the extrudates show that the levels of anti-nutritional factors were 73.80 mg/100g of sample for oxalates; 1.81 mg/100g of sample for tannin; 25.39 mg/100g of sample for phytate; 2.22 mg/100g of sample for hydrogen cyanide (HCN); and 1.64% for alkaloids. This study has shown that the levels of the anti-nutritional factors in the extrudates produced from soybean and aerial yam flours blend are minimal, and are below the FAO/WHO recommended safe level of toxicity to humans, and these anti-nutritional factors can be reduced to the level of non-toxicity, through extrusion processing technology.
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Copyright (c) 2024 Enobong Okon Umoh, Sunday Peter Ukwo (Author)
This work is licensed under a Creative Commons Attribution 4.0 International License.
Enobong Okon Umoh, Akwa Ibom State University, Ikot Akpaden, P. M. B., 1167, Uyo, Nigeria.
Department of Agricultural Engineering,
Akwa Ibom State University, Ikot Akpaden, P. M. B., 1167, Uyo, Nigeria.
Sunday Peter Ukwo, University of Uyo, Uyo, Akwa Ibom State, Nigeria.
Department of Food Science and Technology,
University of Uyo, Uyo, Akwa Ibom State, Nigeria.
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