Soybean Flour/Oil and Wheat Bran Effects on Characteristics of Cassava (Manihot esculenta Crantz) Flour Extrudate
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 57, Issue 1, pages 108–111, January 1992
How to Cite
BADRIE, N. and MELLOWES, W.A. (1992), Soybean Flour/Oil and Wheat Bran Effects on Characteristics of Cassava (Manihot esculenta Crantz) Flour Extrudate. Journal of Food Science, 57: 108–111. doi: 10.1111/j.1365-2621.1992.tb05435.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 8/22/90; revised 3/25/91; accepted 4/16/91.
- wheat bran;
- soybean oil
Adding soybean flour, soybean oil and wheat bran to cassava flour increased the percentage of crude protein/fat and crude fiber respectively in the blends. Crude protein or extrudate correlated negatively (P<0.01) with expansion, water solubility or total reducing sugars and positively (P<0.01) with bulk density, and water absorption. Crude fiber of extrudate correlated negatively (P<0.01) with expansion, bulk density and total reducing sugars. At 4% soybean oil addition, extrudate expansion and WSI were highest, while bulk density and WAI were lowest. Extrudates became more yellow in color on addition of soybean flour.