http://repository.fuoye.edu.ng:80/handle/123456789/218 2026-04-16T09:36:16Z 2026-04-16T09:36:16Z Fayose, Folasayo Huan, Zhogjie http://repository.fuoye.edu.ng:80/handle/123456789/905 2015-08-10T21:52:23Z 2014-01-01T00:00:00Z

Title: Pasting Characteristics of Cassava at Different Extrusion Conditions Authors: Fayose, Folasayo; Huan, Zhogjie Abstract: The ability of a starch-containing food to form a paste or a gel is one of the principal factors that determine the texture and the quality of that food product. In this study, the pasting characteristics (cold and hot paste viscosity) of the extrudates of the flour and starch of cassava which are grown in Nigeria in large quantity processed from a locally developed extruder (Length to diameter ratio, L/D 12:1; compression ratio, CR 4.4:1) were determined. This was to serve as a means of finding alternative processing options for the crop. Stepwise regression and other follow up tests were employed to a factorial experiment in completely randomized design. Generally, both Hot Paste Viscosity (HPV) and Cold Paste Viscosity (CPV) vary inversely with duration of operation and decreased with increase in moisture content. The most stable of the products is Cassava Starch at 40% moisture content. Also, retro-gradation decreased with increasing extrusion time and moisture content (m. c.). The equations relating the various dependent and independent variables were established to predict the performance of the machine and the pasting properties of the products. Description: The ability of a starch-containing food to form a paste or a gel is one of the principal factors that determine the texture and the quality of that food product. In this study, the pasting characteristics (cold and hot paste viscosity) of the extrudates of the flour and starch of cassava which are grown in Nigeria in large quantity processed from a locally developed extruder

2014-01-01T00:00:00Z Fayose, Folasayo http://repository.fuoye.edu.ng:80/handle/123456789/904 2015-08-10T21:39:52Z 2014-09-01T00:00:00Z

Title: Specific Mechanical Energy Requirement of a Locally Developed Extruder for Selected Starchy Crops Authors: Fayose, Folasayo Abstract: In this study, the specific mechanical energy (SME) response of a dry type single screw extruder (Length to Diameter ratio (L/D) 12:1, Compression Ratio (CR) 4.5:1) developed locally was investigated for maize, cassava and wheat flour processing. The study was necessitated by the need to provide management data for the preliminary studies of the extruder A factorial experiment in completely randomized design was employed to study the effect of extrusion variables: feed moisture (25 _ 50%), extruder temperature built up by varying the duration of sampling (2 _ 30 min) and screw speed (100, 150, 200 rpm) on SME. The study revealed that SME varied directly with duration of operation for cassava products and inversely with duration of operation for all maize and wheat products. SME increased with increasing speed from 100 to 150 rpm but decreased at 200 rpm. SME increased with increase in moisture content from 25 to 40%. Description: Sufficient availability of the right energy and its effective and efficient use are prerequisites for improved agricultural production. In this study, the specific mechanical energy (SME) response of a dry type single screw extruder (Length to Diameter ratio (L/D) 12:1, Compression Ratio (CR) 4.5:1) developed locally was investigated for maize, cassava and wheat flour processing. The study was necessitated by the need to provide management data for the preliminary studies of the extruder

2014-09-01T00:00:00Z