Impact of Extrusion Cooking Variables on the Nutritional  and Sensory Attributes of Rice-Defatted Sesame  Breakfast Cereal

Abdulkadir Aliyu NDABOKUN; Arise Abimbola KEMISOLA; Egwumah Ojochenemi REBECCA; Mohammed ALHSSAN; Shehu HAUWA; Kabaraini Maryam ALFA; Kayode Bukola IDOWU; Babagana MOHAMMED

doi:10.35219/jards.v2i2.8837

Abdulkadir Aliyu NDABOKUN Food Technology and Value Addition Research Program, National Cereals Research Institute Badeggi, Niger State
Arise Abimbola KEMISOLA Department of Home Economics and Food science, University of Ilorin, Ilorin Nigeria
Egwumah Ojochenemi REBECCA Department of Home Economics and Food science, University of Ilorin, Ilorin Nigeria
Mohammed ALHSSAN Rice Research Program, National Cereals Research Institute Badeggi
Shehu HAUWA Beniseed Research Program, National Cereals Research Institute, Badegg
Kabaraini Maryam ALFA Castor Research Program, National Cereals Research Institute Badeggi
Kayode Bukola IDOWU Department of Home Economics and Food science, University of Ilorin, Ilorin Nigeria
Babagana MOHAMMED Department of Plant Biology, Federal University of Technology Minna, Niger State, Nigeria

DOI: https://doi.org/10.35219/jards.v2i2.8837

Keywords: rice-defatted sesame, variable, feed moisture content, breakfast cereal, barrel temperature

Abstract

https://doi.org/10.35219/jards.2025.2.05

Cereal-based foods are considered to lower risk to food safety compared to many other foods, which make them the good source of protein, B vitamins, energy and minerals for the general population. Blending rice and defatted sesame would provide a wide range of high protein, calories and micronutrients if properly
processed. The retention of these essential nutrients was enhanced through the application of extrusion cooking processes such as barrel temperature, feed moisture content and feed blend composition. Extrusion cooking was carried out at different barrel temperature (80°C, 110°C and 140°C), different feed moisture content of (10%, 20% and 30%) and feed composition of sesame at (10%, 17.5% and 25%) to investigate the effect of extrusion conditions on nine samples with three control of extruded rice. The proximate composition revealed that the highest protein of the extruded breakfast cereals was 20.46% extruded at 110, 20% moisture and 25% feed blend composition of sesame. Functional properties
revealed that the highest bulk density was 0.64g/cm3 140°C barrel temperature, 30% moisture and 10% feed blend composition of sesame. Mineral content of the extrudate showed potassium was found to be high at 2.75mg/kg at a 110°C barrel temperature, 20% moisture and 17.5% feed blend composition of sesame and significant at (P< 0.05). Based on the findings, sample B (R75S25T110M10) exhibited
best quality among the extrudates in terms of their nutritional qualities, functional properties and sensory attributes. These findings can be adopted in food industry where rice and sesame are their major ingredients for producing extruded breakfast cereal.