Author(s)

Danbaba Nahemiah^1,2*, Iro Nkama³, Mamudu Halidu Bada², David Iordehiin Gbenyi⁴, Paul Yahaya Idakwo², Sali Atanga Ndindeng⁵, Jean Moreira⁵

¹Food Technology and Value Addition Research Program, National Cereals Research Institute (NCRI), Badeggi, Nigeria.
²Department of Food Science and Technology, University of Maiduguri, Maiduguri, Nigeria.
³Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.
⁴Department of Food Science and Technology, Federal Polytechnic, Mubi, Nigeria.
⁵Africa Rice Center (AfricaRice), Cotonou, Benin.

Multi-parameter extrusion cooking conditions for the extrusion of composite flours of rice and soybean were modeled using response surface methodology (RSM). A five-level-three-factors central composite rotatable design (CCRD) was employed to optimize three process variables including barrel temperature (BRT)(X₁), feed moisture (FMC)(X₂) and feed soybean composition (FSC)(X₃) for the achievement of satisfactory hydration characteristics and proximate composition. The fitted polynomial models indicated significant coefficients, satisfactory coefficients of determination (R² and R²_adjusted) and non-significant lack-of-fit test. Optimum X₁, X₂ and X₃ were 120℃, 20%, and 23% for rice-soybean based extrudates. At these optimum combinations, optimum responses were 97.10% for dispersibility, 6.11 water absorption index and 8.42 water solubility index, while proximate composition of 1.02% moisture content, 3.62% lipid, 26.26% protein, 0.48% ash content, 2.14% fibre, 70.13% and 412.14 kcal/100g of energy were obtained. Under the optimized conditions, the responses are well matched with the predicted values and therefore the models could be used to predict the extrusion system in its natural state.

Optimization, Extrusion, Rice, Soybean, Hydration Properties, Proximate Composition

Nahemiah, D. , Nkama, I. , Bada, M. , Gbenyi, D. , Idakwo, P. , Ndindeng, S. and Moreira, J. (2017) Multiple Parameter Optimization of Hydration Characteristics and Proximate Compositions of Rice-Soybean Extruded Foods. Open Access Library Journal, 4, 1-22. doi: 10.4236/oalib.1102930.