Assessment of Microbial Changes and Nutritional Qualities of Extruded White Yam (Dioscorea rotundata) and Bambara Groundnut (Vigna subterranean) Blends


Two flavoured extruded products were developed by co-extruding yam grits (750 μm) obtained from white yam (Dioscorea rotundata) and bambara groundnut flour (250 μm) in 160:40 respectively obtained from white bambara groundnut with added flavouring agents of salt (1% - 3%) and sugar (4% - 6%) in the feed blends at screw speed of 70 rpm, 17.5%, feed moisture and at the barrel temperature of 145. The extruded products were packaged in low density polyethylene bag (0.02 μm gauge size) and stored at room temperature (28 ± 2) and at refrigeration temperature (9 ± 2) for a period of twenty weeks. The microbiological changes in the extruded products as determined by the total plate under both storage conditions showed that maximum total plate counts were 0.5 × 104 and 5.4 × 104 cfu/g at 9 ± 2 and 28 ± 2 respectively. Nutritional evaluation studies of extrudates were comparable (p ≥ 0.05) with standard casein diet with minimum crude protein content of 13.51% providing 1707.2 KJ energy per 100gof diet and supported weight gain and growth of laboratory animals.

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O. Oluwole, S. Awonorin, F. Henshaw, G. Elemo and O. Ebuehi, "Assessment of Microbial Changes and Nutritional Qualities of Extruded White Yam (Dioscorea rotundata) and Bambara Groundnut (Vigna subterranean) Blends," Food and Nutrition Sciences, Vol. 4 No. 1, 2013, pp. 100-107. doi: 10.4236/fns.2013.41014.

Conflicts of Interest

The authors declare no conflicts of interest.


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