Functional properties of plantain, cowpea flours and oat fiber in extruded products

Abstract

Drying effect on functional properties of two plantain and cowpea varieties and suitability of their flour blends in extruded snacks was determined. The functional and rheological behaviors of (plantain : cowpea): 90:10, 80:20, 70:30, 60:40 and 50:50 blends were evaluated. The extrusion product melt temperatures were set to 90C for half-products, and 140C for fully expanded snack products. The differences in rheological properties depended on plantain and cowpea varieties. The peak viscosity for plantain flour decreased from 595.5 to 281.5 BU when blended with cowpea flour (75:25%); cowpea peak viscosities were 6 BU (Nhyira means blessings) and 13 BU (Asetenapa means good living). Paste value decreased as amount of cowpea flour blended with plantain flour increased. Pasting properties of the extrusion blends were significantly different (P < 0.05) depending on the blend ratios. The level of cowpea added affected the paste, hardness properties and the expansion height of the extruded products