Extruded Product From Composite Blend of Maize, Sorghum and Ricebean

What is it about?

This research work was based on formulation of cereal based extruded product utilizing the underutilized grains of Nepal i.e. sorghum (white variety) and ricebean (yellow variety).

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Why is it important?

Among all trial formulations, formulation having 76% maize, 15% sorghum, and 9% ricebean was found to be best through sensory analysis and cost evaluation. Moisture content and fat content of extruded product thus made was found to be increased with decrease in grit size. There were no significant correlation between grit size and other parameter like protein, fibre content and carbohydrate. Extruded product prepared from grit size of 1190 μm was found to be best on the basis of sensory evaluation. Density of extruded product was found to be decreased with increase in grit size. The higher expansion was obtained to be 3.88± 0.36 for formulation sample having grit size 1190 μm. Beta glucan content in the final selected product was obtained to be 6.52±0.61. Similarly water soluble index (WSI) and water absorption index (WAI) were obtained to be 21.48±0.82 and 9.77±0.52 respectively.