Effect of Extrusion Variables on Cassava Extrudates |
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| Authors: | N BADRIE W A MELLOWES |
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| Affiliation: | Authors Badrie and Mellowes are affiliated with the Food Technology Unit, Dept. of Chemical Engineering, The Univ. of the West Indies, St. Augustine, Trinidad, W. I. |
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| Abstract: | Cassava flour was extruded by varying parameters of feed moisture; temperature; screw speed and feed rate. We investigated significance of each variable and interactions between variables on each extrudate characteristic. Optimum expansion (2.82) was at 11% feed moisture 120–125 °C; screw speed, 520rpm; feed rate, 250g/min. Effect of feed moisture was most significant on expansion, bulk density and extrudate moisture. Increasing temperature, increased expansion and water solubility, but decreased bulk density, extrudate moisture and water absorption. Screw speed most influenced water absorption and solubility. Extrudate moisture correlated negatively (P<0.01) with extrudate expansion. Water solubility index of extrudate negatively correlated (P<0.05) with extrudate moisture and water absorption index but correlated positively (p<0.05) with expansion. |
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