Chemical and sensory quality of sorghum-based extruded product supplemented with defatted soy meal flour

Abstract

Effects of defatted soy meal flour (0, 10 and 20%), barrel temperature (135, 150 and 165°C) and feed moisture content (15, 18 and 21%) on proximate composition, minerals, antinutritional factors and sensory properties of extruded products were studied using factorial design. Increasing the addition level of defatted soy meal flour to sorghum flour resulted in a significant increase (P < 0.05) in moisture, crude protein, fat, ash, fiber, Ca and Fe content but decrease in carbohydrate content. Barrel temperature of 135, 150 and 165°C caused a significant reduction in tannin content by about 61, 76 and 86%, and in phytic acid content by 24, 35 and 45%, respectively. The mean sensory values of all extrudates were 3.31 for crispness on 5-point hedonic scale, 4.93, 5.76 and 5.16 for color, flavor and overall acceptability on 7-point hedonic scale, respectively; these indicate all extrudates were well liked by the judges.

Keywords

• condensed tannin
• extrusion
• proximate composition
• phytic acid
• sensory properties
• sorghum flour and soy meal flour