MODIFICATION OF SOME QUALITY ATTRIBUTES OF BROWN RICE-BAMBARA NUTS-PINEAPPLE PEELS EXTRUDED SNACKS THROUGH EXTRUSION CONDITIONS

Abstract

This study aimed to create ready-to-eat extruded snacks using underutilized broken brown rice flour, Bambara nuts flour, and pineapple peel powder as primary ingredients in a 50:45:5 ratio. The effects of extrusion exit temperature, feed moisture content, and barrel screw speed on protein, total phenolic content, 2,2-diphenyl-1picrylhydrazyl (DPPH) radical scavenging activity, and vitamin C were assessed and modelled using polynomial regression. The Pareto chart showed that protein and vitamin C were significantly influenced by the quadratic effect of barrel screw speed, while total phenolic content was significantly influenced by barrel screw speed, and DPPH radical scavenging activity was significantly influenced by extrusion exit temperature. The extruded snacks had protein content ranging from 12.87 to 16.36%, total phenolic content ranging from 14.17 to 18.02 mg GAE/g, DPPH radical scavenging ranging from 14.57 to 16.25%, and vitamin C ranging from 12.05 to 14.25 mg/100g. The developed regression model predicted the quality attributes well, with a coefficient of determination ranging between 0.99 and 1. The optimum extrusion conditions for maximizing quality attributes differed, and the development of extruded snacks from brown rice, pineapple peels, and Bambara nuts would promote sustainable food production and reduce food waste.