Effect of extrusion on nutritional quality of maize and Lima bean flour blends

Authors: Pérez-Navarrete, Cecilia; González, Rolando; Chel-Guerrero, Luis; Betancur-Ancona, David

Source: Journal of the Science of Food and Agriculture, Volume 86, Number 14, November 2006 , pp. 2477-2484(8)

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Abstract:

Maize flour (Zea mays) (M), Lima bean flour (Phaseolus lunatus) (B) and blends of these in proportions of 75M/25B, 50M/50B and 25M/75B (w/w) were extruded and their nutritional quality evaluated. Extrusion was done with a single screw extruder at 160 °C, 100 rpm and 15.5% moisture. In vitro protein digestibility (87%) was higher in the extruded products. Available lysine and resistant starch were highest in 50M/50B raw flour (59.5 g kg⁻¹ protein, 67.9 g kg⁻¹, respectively) but decreased after extrusion (45.5 g kg⁻¹ protein, 16.6 g kg⁻¹, respectively). The same treatment had the lowest available starch (561.6 g kg⁻¹ flour, 507.9 g kg⁻¹ extrudate). Total dietary fiber in the 50M/50B raw flour blend was 144 g kg⁻¹ versus 176 g kg⁻¹ in its extrudate. This was most noticeable for soluble dietary fiber, which increased from 10.6 g kg⁻¹ to 79.4 g kg⁻¹ after processing. Extrusion of blends is feasible up to a 50% bean inclusion level, which improves the nutritional value of the expanded product.Copyright © 2006 Society of Chemical Industry

Keywords: extrusion; maize; Lima bean; nutritional quality

Document Type: Research article

DOI: http://dx.doi.org/10.1002/jsfa.2661

Publication date: 2006-11-01

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Effect of extrusion on nutritional quality of maize and Lima bean flour blends

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