Senegalese rolled flour, known as “Arraw”, is popular but has a long cooking time of 37 minutes. This study aimed to significantly reduce the cooking time by combining extrusion technology with binding agents (Arabic gum and maltodextrin) in various formulations. These formulations included EMAG7 (93% extruded millet + 7% Arabic gum), EMAG9 (91% extruded millet + 9% Arabic gum), EMMD11 (89% extruded millet + 11% maltodextrin), EMMD13 (87% extruded millet + 13% maltodextrin), and TrM traditional “Arraw” (100% non-extruded millet, as a control). The results showed total granule yields of 56% for EMAG7, EMAG9, and EMMD13, and 63% for EMMD11, compared to 70% for TrM (100%). Water absorption indices ranged from 3.57 to 4.56 g/g for the new formulations, compared to 1.04 g/g for TrM (100% millet) and 6.63 g/g for extruded millet flour (EM). Meanwhile, water solubility indices ranged from 11.31% to 15.24% for the new formulations, compared to 5.17% for TrM (100% millet) and 12.75% for EM. Cooking times ranged from 6 to 12 minutes for the new formulations, compared to 23 to 33 minutes for TrM (100% millet). Arabic gum and maltodextrin were excellent binders for extruded flour rolling. Maltodextrin significantly improved the solubility of precooked millet granules. This research demonstrates the potential of cooking extrusion in reducing cooking time while increasing water absorption and solubility of precooked rolled millet flour with relatively low porridge viscosity.
References
[1]
Verma, S., Srivastava, S. and Tiwari, N. (2015) Comparative Study on Nutritional and Sensory Quality of Barnyard and Foxtail Millet Food Products with Traditional Rice Products. JournalofFoodScienceandTechnology, 52, 5147-5155. https://doi.org/10.1007/s13197-014-1617-y
[2]
Cruz, J.-F., Hounhouigan Djidjoho, J., Havard, M., et al. (2020) La transformation des grains. Éditions Quae.
[3]
Ndiaye, C., Xu, S., Ngom, P.M. and Ndoye, A.S. (2008) Malting Germination Effect on Rheological Properties and Cooking Time of Millet (P. typhoides) and Sorghum (S. bicolor) Flours and Rolled Flour Products (Arraw). AmericanJournalofFoodTechnology, 3, 373-383. https://doi.org/10.3923/ajft.2008.373.383
[4]
Harper, J.M. and Jansen, G.R. (1985) Production of Nutritious Precooked Foods in Developing Countries by Low‐Cost Extrusion Technology. Food Reviews International, 1, 27-97. https://doi.org/10.1080/87559128509540766
[5]
Sumathi, A., Ushakumari, S.R. and Malleshi, N.G. (2007) Physico-Chemical Characteristics, Nutritional Quality and Shelf-Life of Pearl Millet Based Extrusion Cooked Supplementary Foods. InternationalJournalofFoodSciencesandNutrition, 58, 350-362. https://doi.org/10.1080/09637480701252187
[6]
Onyango, C., Henle, T., Ziems, A., Hofmann, T. and Bley, T. (2004) Effect of Extrusion Variables on Fermented Maize-Finger Millet Blend in the Production of Uji. LWT—FoodScienceandTechnology, 37, 409-415. https://doi.org/10.1016/j.lwt.2003.10.011
[7]
Masuelli, M.A. (2013) Hydrodynamic Properties of Whole Arabic Gum. American Journal of Food Science and Technology, 1, 60-66.
[8]
Anderson, R.A., Conway, H.F. and Peplinski, A.J. (1970) Gelatinization of Corn Grits by Roll Cooking, Extrusion Cooking and Steaming. Starch—Stärke, 22, 130-135. https://doi.org/10.1002/star.19700220408
[9]
Rodríguez-Miranda, J., Ruiz-López, I.I., Herman-Lara, E., Martínez-Sánchez, C.E., Delgado-Licon, E. and Vivar-Vera, M.A. (2011) Development of Extruded Snacks Using Taro (Colocasia esculenta) and Nixtamalized Maize (Zea mays) Flour Blends. LWT—FoodScienceandTechnology, 44, 673-680. https://doi.org/10.1016/j.lwt.2010.06.036
[10]
Bouvier, J. and Campanella, O.H. (2014). Extrusion Processing Technology: Food and Non-Food Biomaterials. John Wiley & Sons. https://doi.org/10.1002/9781118541685
[11]
Parada, J., Aguilera, J.M. and Brennan, C. (2011) Effect of Guar Gum Content on Some Physical and Nutritional Properties of Extruded Products. JournalofFoodEngineering, 103, 324-332. https://doi.org/10.1016/j.jfoodeng.2010.11.001
[12]
Sharma, S., Singh, N. and Singh, B. (2015) Effect of Extrusion on Morphology, Structural, Functional Properties and inVitro Digestibility of Corn, Field Pea and Kidney Bean Starches. Starch—Stärke, 67, 721-728. https://doi.org/10.1002/star.201500021
[13]
Liu, Y., Chen, J., Luo, S., Li, C., Ye, J., Liu, C., et al. (2017) Physicochemical and Structural Properties of Pregelatinized Starch Prepared by Improved Extrusion Cooking Technology. CarbohydratePolymers, 175, 265-272. https://doi.org/10.1016/j.carbpol.2017.07.084
[14]
Jafari, M., Koocheki, A. and Milani, E. (2017) Effect of Extrusion Cooking on Chemical Structure, Morphology, Crystallinity and Thermal Properties of Sorghum Flour Extrudates. JournalofCerealScience, 75, 324-331. https://doi.org/10.1016/j.jcs.2017.05.005
[15]
Sarawong, C., Schoenlechner, R., Sekiguchi, K., Berghofer, E. and Ng, P.K.W. (2014) Effect of Extrusion Cooking on the Physicochemical Properties, Resistant Starch, Phenolic Content and Antioxidant Capacities of Green Banana Flour. FoodChemistry, 143, 33-39. https://doi.org/10.1016/j.foodchem.2013.07.081
[16]
Hagenimana, A., Ding, X. and Fang, T. (2006) Evaluation of Rice Flour Modified by Extrusion Cooking. JournalofCerealScience, 43, 38-46. https://doi.org/10.1016/j.jcs.2005.09.003
[17]
Leonard, W., Zhang, P., Ying, D. and Fang, Z. (2020) Application of Extrusion Technology in Plant Food Processing Byproducts: An Overview. ComprehensiveReviewsinFoodScienceandFoodSafety, 19, 218-246. https://doi.org/10.1111/1541-4337.12514
[18]
Kim, J.H., Tanhehco, E.J. and Ng, P.K.W. (2006) Effect of Extrusion Conditions on Resistant Starch Formation from Pastry Wheat Flour. FoodChemistry, 99, 718-723. https://doi.org/10.1016/j.foodchem.2005.08.054
[19]
Otegbayo, B.O., Samuel, F.O. and Alalade, T. (2013) Functional Properties of Soy-enriched Tapioca. African Journal of Biotechnology, 12, 3583-3589. https://www.ajol.info/index.php/ajb/article/view/132059
[20]
Adebowale, Y. (2005) Variability in the Physicochemical, Nutritional and Antinutritional Attributes of Six Mucuna Species. FoodChemistry, 89, 37-48. https://doi.org/10.1016/j.foodchem.2004.01.084
[21]
Liu, D., Diorio, J., Tannenbaum, B., Caldji, C., Francis, D., Freedman, A., et al. (1997) Maternal Care, Hippocampal Glucocorticoid Receptors, and Hypothalamic-Pituitary-Adrenal Responses to Stress. Science, 277, 1659-1662. https://doi.org/10.1126/science.277.5332.1659
