Effect of extrusion technique on antinutritional factors of sorghum-soya blends

ARUN KUMAR T V; INDRA MANI; A PRAMOD; D V K SAMUEL; S K JHA; P K SAHOO; J P SINHA; ABHIJIT KAR

doi:10.56093/ijas.v88i3.78518

Authors

ARUN KUMAR T V Scientist, ICAR-Indian Agricultural Research Institute, New Delhi 110 012
INDRA MANI Division of Agricultural Engineering, ICAR-Indian Agricultural Research Institute, New Delhi 110 012
A PRAMOD ICAR-Indian Agricultural Research Institute, New Delhi 110 012
D V K SAMUEL ICAR-Indian Agricultural Research Institute, New Delhi 110 012
S K JHA ICAR-Indian Agricultural Research Institute, New Delhi 110 012
P K SAHOO ICAR-Indian Agricultural Research Institute, New Delhi 110 012
J P SINHA ICAR-Indian Agricultural Research Institute, New Delhi 110 012
ABHIJIT KAR Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi 110 012

https://doi.org/10.56093/ijas.v88i3.78518

Keywords:

Extrusion, Phytic acid, Tannin, Trypsin inhibitor activity

Abstract

Response surface methodology was used to assess the effect of soya level (10-30%), feed moisture content (12-20% w.b.), barrel temperature (110-150Â°C) and screw speed (250-450 rpm) on trypsin inhibitor activity (TIA),phytic acid (PA) and tannin content of the sorghum [Sorghum bicolor (L.) Moench]-soya blends. Results showed that incorporation of soybean [Glycine max (L.) Merr.] increased antinutritional factors in the feed formulation but
extrusion cooking considerably reduced these factors in the extruded snack. The extent of reduction being up to 96% in TIA and 57% in PA and tannin content. Second-order polynomial model showed that soya level and barrel temperature significantly (P<0.01) influenced TIA, PA and tannin content whereas screw speed and feed moisture content showed influence only on TIA and PA, respectively. TIA, PA and tannin content of extrudates varied from1.456 to 6.658 TUI/mg, 177.53 to 311.83 mg/100g and 0.1942 to 0.4514% tannic acid, respectively. The results of the study validate extrusion as an effective technique for reducing of antinutritional factors to safe level for the production of sorghum-soya based extruded snack food.

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