Numerical Modeling for Optimizing and Validating Extrusion Process Conditions for the Proximate Composition of Blended Aerial Yam and Soybean Flours
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Enobong Okon Umoh 
Madu Ofo Iwe 
Philippa C. Ojimelukwe 

Abstract

The need to formulate/develop acceptable food products from neglected food crops, and control the process conditions in order to produce extrudates with the desired quality, results in optimization. This study is therefore aimed at numerical modeling for the optimization and validation of extrusion process conditions for the proximate composition of blended aerial yam and soybean flours. Design Expert (version 11.0.1) was used in the experimental design, with a three-factor experimental set-up at five levels each, with barrel temperature, screw speed and feed moisture levels, as the independent factors. The blended flour was extruded using a single-screw extruder. Results of the laboratory analysis of the extrudates showed proximate compositions of 4.03 to 5.90% ash, 3.10 to 7.02% moisture content, 2.70 to 4.6% fibre, 24.57 to 36.79% protein, and 11.39 to 35.35% crude fat (lipid). Numerical optimization of the extrusion process conditions indicated optimal barrel temperature, screw speed and feed moisture of 112.11oC, 136.49 rpm and 34.65%, respectively, and optimum ash, moisture, fibre, protein, and lipid contents of 5.46%, 4.73%, 4.04%, 36.79%, and 22.59%, respectively, with a desirability of 0.857. The experimental values obtained were 5.39% for ash, 4.77% for moisture content, 4.11% for fibre, 36.72% for protein, and 22.64% for lipid. Comparison of the predicted and experimental results for the optimum predicted and measured responses showed an excellent correlation between the predicted and experimental values for the responses. Therefore, the generated quadratic model has the accuracy to predict the proximate compositions of the extruded aerial yam and soybean flour blend and is validated.

Article Details

Umoh, E. O., Iwe, M. O., & Ojimelukwe, P. C. (2024). Numerical Modeling for Optimizing and Validating Extrusion Process Conditions for the Proximate Composition of Blended Aerial Yam and Soybean Flours. African Journal of Advances in Science and Technology Research, 17(1), 154-175. https://doi.org/10.62154/ajastr.2024.017.010520
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Copyright (c) 2024 Enobong Okon Umoh, Madu Ofo Iwe, Philippa C. Ojimelukwe (Author)

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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.

Madu Ofo Iwe, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.

Department of Food Science and Technology,

Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.

Philippa C. Ojimelukwe, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.

Department of Food Science and Technology,

Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.

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