%0 Journal Article
	%A C. I. Omohimi and  O. P. Sobukola and  K. O. Sarafadeen and  L.O. Sanni
	%D 2013
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 76, 2013
	%T Effect of Process Parameters on the Proximate Composition, Functional and Sensory Properties
	%U https://publications.waset.org/pdf/314
	%V 76
	%X Flour from Mucuna beans (Mucuna pruriens) were
used in producing texturized meat analogue using a single screw
extruder to monitor modifications on the proximate composition and
the functional properties at high moisture level. Response surface
methodology based on Box Behnken design at three levels of barrel
temperature (110, 120, 130°C), screw speed (100,120,140rpm) and
feed moisture (44, 47, 50%) were used in 17 runs. Regression models
describing the effect of variables on the product responses were
obtained. Descriptive profile analyses and consumer acceptability
test were carried out on optimized flavoured extruded meat analogue.
Responses were mostly affected by barrel temperature and moisture
level and to a lesser extent by screw speed. Optimization results
based on desirability concept indicated that a barrel temperature of
120.15°C, feed moisture of 47% and screw speed of 119.19 rpm
would produce meat analogue of preferable proximate composition,
functional and sensory properties which reveals consumers` likeness
for the product.
	%P 269 - 278