Effect of Extrusion Process on Proximate Composition of Water Yam Based Noodles Analogue – A Response Surface Analysis

Response surface methodology was used to investigate the effect of extrusion process on proximate composition noodles analogue from water yam, yellow maize, and African yam bean flour mixture. Flour blend were produced extrude using a brabender single screw laboratory extruder (Duisburg DCE 330 model) fitted with 3.0mm die nozzle diameter. A central composite rotatable design three variables, namely barrel temperature, feed moisture content speed five level coded – a, -1, 0, +1,, +a, data analyzed by regression analysis. Results showed that proteins ranged 12.40 22.16%; fat 2.98 6.07%; fibre 1.80 2.52%; ash 6.21 9.50%; 11.05 12.47% carbohydrate 48.31% 63.65% respectively. The coefficients determinations (R2) high 0.9106 0.9747 at 5% level. response plot suggested models developed had good fit CCRD effective in explaining conditions as influenced content, extruder. obtained study could be for control product characteristics. indicated improved available cheap roots, cereal legumes such can possible projection commercial production analogue.