Physico-chemical properties of extruded cassava-chia seed instant flour
Open accessAbstract
This study evaluated the effects of extrusion process parameters and blends of chia seed and cassava flours on the nutritional and functional properties of flour blends aiming at improving the nutritive quality of cassava flour and enhancing the use of cassava in the production of extruded products. Extrusion was carried out using a single-screw extruder with constant parameters; screw compression ratio (3:1); die shape (round), die diameter (10 mm), pitch angel 45° screw, screw speed (100 rpm), and feed rate (35 rpm). The effect of feed moisture and amount of chia seed on the proximate composition, and physical and functional properties was determined using standard methods. The protein, fat and ash contents significantly (p < 0.05) increased from 2.39 to 12.23%, 0.79–11.77%, and 2.59–4.04%, respectively, with increasing chia seed incorporation. Increase in chia seed incorporation significantly (p < 0.05) increased Bulk Density (BD) of cassava from 0.45 to 0.63g/cm3 for 60% chia seed substitution ratio and 15% moisture conditioning and the Water Absorption Index (WAI) of cassava from 1.53 to 5.94% for 20% chia seed incorporation and 20% moisture conditioning, while reducing significantly the Water Solubility Index (WSI) from 55.48 to 17.48 g/g for 60% chia seed incorporation and 20% moisture conditioning. On the other hand, solubility and swelling power of the extruded flour blends varied in no particular direction with chia seed incorporation and feed moisture conditioning. The cassava-chia seeds blends exhibited potential for the production of nutritive extruded instant porridge flour (extrudate was milled to flour) with good physical and functional properties.
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Sprouting of chia seeds is a more economical and feasible method that helps improve the nutritional profile of chia seeds, especially minerals and phenolic content.
“Moreover, the sprouting of chia seeds is widely employed as it is a more economical and feasible method that helps to improve the nutritional profile of chia seeds, especially minerals and phenolic content [112].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [112]
Adding chia seed flour with cassava for instant porridge preparation produces instant porridge flour with improved physical and functional properties.
“They found that chai seed blends exhibited high production of instant porridge flour with improved physical and functional properties.”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [112]
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- Authors
- Otondi, E. A., Nduko, J. M., & Omwamba, M.
- Affiliations
- Egerton University (KE)
- Corresponding author
- Nduko, John Masani
- Venue
- Journal of Agriculture and Food Research
- Publisher
- Elsevier BV
- Published
- 2020-12
- Volume
- 2
- Pages
- 100058
- ISSN
- 2666-1543 (ISSN-L)
- OpenAlex
- W3042748650
- Cited by
- 62
- References
- 36
- Citations by year
- 2026: 10 · 2025: 10 · 2024: 16 · 2023: 5 · 2022: 9 · 2021: 10 · 2020: 2
- FWCI
- 4.11
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Journal of Agriculture and Food Research (publishedVersion, cc-by-nc-nd)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Asian Development Bank
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Cassava research and cyanide
- Keywords
- cassava flour, Salvia hispanica, extrusion, composite flour, moisture conditioning, bulk density, water absorption index, water solubility index, swelling power, protein content, functional properties, nutritional value
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