Comparative Study of the Proximate and Mineral Compositions of Extruded African Breadfruit (Treculia africana) Mix with Some Commercial Pasta Products
Samaila James *
Department of Food Science and Technology, Federal University of Technology, PMB 65, Minna, Nigeria.
T. U. Nwabueze
Department of Food Science and Technology, Michael Okpara University of Agriculture, PMB 7267, Umudike, Nigeria.
M. A. Usman
Department of Food Science and Technology, Moddibo Adama University of Technology, PMB 2076, Yola, Adamawa State, Nigeria.
Ojo Samuel
Department of Chemical Engineering, Federal Polytechnic Mubi, Adamawa State, Nigeria.
Nwokocha Lilian
Department of Hospitality and Tourism Management, Delta State Polytechnic Ogwashi Uku, Delta State, Nigeria.
Yusuf James
Department of Applied Sciences, College of Science and Technology, Kaduna Polytechnic, Nigeria.
Ibrahim A. Baba
Department of Food Science and Technology, Federal University of Technology, PMB 65, Minna, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
This study compared the proximate and mineral composition of extruded samples of African breadfruit flour mixtures with some commercial pasta products (whole wheat spaghetti, enriched macaroni and corn pasta). Sample A composed of African breadfruit, soybean and corn flours while sample B had the mixture of African breadfruit, defatted soybean and corn flours. The flours were blended at ratios 70:25:5 African breadfruit, soybean and corn respectively. The two samples were separately extruded in a Brabender single screw extruder at 21% moisture content, 140ºC barrel temperature and 140 rpm screw speed fitted with 2 mm die diameter. The results show that, the extrudates were significantly high in crude protein (23.90 to 24.50%), fat (3.16 to 7.60%), carbohydrate (54.10 to 54.60%) and energy values (376.06 to 382.80 kcal) than commercial pastas. However, commercial pastas were significantly (p<0.05) high in crude fibre (7.00 to 19.00%) than the extrudates (4.50 to 4.60%). Commercial pasta corn was significantly (p<0.05) high in magnesium (36.00 mg/100 g) but, the extrudates compared favourably in magnesium with whole wheat spaghetti. The extrudates were significantly (p<0.05) high in phosphorus (248.80 to 255.20 mg/100 g), iron (7.20 to 7.60 mg/100 g), zinc (6.80 mg/100 g) and manganese (8.30 to 9.20 mg/100 g) than the commercial pastas. This finding shows that the extrudates could be useful in addressing nutrient inadequacies in areas where it is consumed.
Keywords: African breadfruit, soybean, corn extrusion, pasta