Current Journal of Applied Science and Technology

Extrusion process was used in the development of Dakuwa extrudates from blends of (Sorghum bicolour L) groundnut (Arachis hypogeal L) and tigernut (Cyperus esculentus L). The influence of extrusion variables on proximate composition, some nutrient and antinutrient content of dakuwa extrudate were ascertained using the Three Factor Three Levels Full Factorial Experimental Design (TFTLFFED). The variables used includes feed moisture content (18, 22 and 26%) barrel temperature (90, 100, and 110ºC), feed composition 50:20:30, 50:25:25 50:30:20). The extrusion was carried out using twin screw food extrusion cooker (SLG 65-III Model China). The results showed that extrusion significantly (p<0.05) affect the proximate nutrient and antinutrient content of the extrudate. Extrusion decreased the moisture and the crude fibre from 22 to 6.25% and 2.65 to 2.44% respectively. It increased the protein, the ash content and the carbohydrate content from 14.73 to 16.89%, 1.50 to 2.06% and 49.74 to 64.64 % respectively. Extrusion decreased the phytic acid and tannins from (5.56 and 3.25 mg/100g) un-extruded to (3.36 and 2.45 mg/100 g) extrudate. Extrusion increased the calcium, iron, magnesium and zinc from (0.47, 1.05, 3.25 and 0.60 g/100 g) un-extruded to (2.33, 1.79, 3.49 and 1.53 g/100 g) extrudate.