Optimisation of extrusion conditions for the production of plant based F 75 and F 100

Abstract

One of the leading causes of death among children under the age of five in underdeveloped nations is malnutrition (protein-energy malnutrition and micronutrient deficiencies). F-75 and F-100, also known as Formula 75 and Formula 100 milk, are therapeutic formulations used for the management of Severe Acute Malnutrition. And these are supplied by donor agencies to many countries all over the world. This study optimized the extrusion process for the production of plant based F-75 and F-100. Formulations containing grain amaranth, rice, soy milk, whole maize and banana were developed using design expert software from which one of each was selected. The extrusion process of the selected formulations was optimized using response surface methodology (RSM). Barrel temperature (1000- 1300C) and moisture content (12%-15%) were the independent variables whose effect on nutritional composition (moisture, fat, protein ash) and functional properties (bulk density (BD), water solubility index (WSI), water absorption index WAI)) was studied. It was observed, that barrel temperature (BT) and feed moisture (FM) significantly affected protein and fat content. For both F-75 and F-100, the highest protein retention was observed at BT of 1000C and FM of 12%. Extrusion had no significant effect on the ash content. Moisture content increased with increase in feed moisture and decreased with decrease in feed moisture. Extrusion generally increased the WAI and WSI of the formulations. Bulk density increased with increase in the moisture content.