Effect of Process Parameters on the Proximate Composition, Functional and Sensory Properties
Flour from Mucuna beans (Mucuna pruriens) were
used in producing texturized meat analogue using a single screw
extruder to monitor modifications on the proximate composition and
the functional properties at high moisture level. Response surface
methodology based on Box Behnken design at three levels of barrel
temperature (110, 120, 130°C), screw speed (100,120,140rpm) and
feed moisture (44, 47, 50%) were used in 17 runs. Regression models
describing the effect of variables on the product responses were
obtained. Descriptive profile analyses and consumer acceptability
test were carried out on optimized flavoured extruded meat analogue.
Responses were mostly affected by barrel temperature and moisture
level and to a lesser extent by screw speed. Optimization results
based on desirability concept indicated that a barrel temperature of
120.15°C, feed moisture of 47% and screw speed of 119.19 rpm
would produce meat analogue of preferable proximate composition,
functional and sensory properties which reveals consumers` likeness
for the product.
[1] O. O. Emenalom, and A. B. I. Udedibe, "Effect of dietary raw, cooked
and toasted Mucuna pruriens seed (Velvet bean) on the performance of
finisher broilers." Nigerian Journal Animal Production, vol. 25, pp. 115-
119. 1998.
[2] G. Maneepen, "Traditional processing and utilization of legumes."
Report of the APO seminar on processing and utilization of legumes
held in Japan October 9-14, 2000.
[3] R. Bressani, and L. G. Elias, "The problems of legume protein
digestibilitry." Journal of Food Science, vol. 39, pp. 61-67, 1979.
[4] A. A., Teixeira, E. C. Rich, and N. J. Szabo, "Water extraction of LDopa
from Mucuna bean." Journal of Tropical and Subtropical
Agroecosystems, vol. 1, pp. 159-172, 2003.
[5] S. N. Ukachukwu, I. E. Ezeagu, G. Tarawali, and J. E. G. Ikeorgu,
"Utilization of Mucuna as a food and feed in West Africa". In; Food and
Feed from Mucuna; Current Uses and the Way Forward, 2002.
[6] E. W. Lucas, "Modern texturized soy proteins; Preparation and use."
Food Technology in Europe, Sep/Oct., 1996.
[7] J. Gaosong, and T.Vasanthan, "The effect of extrusion cooking on the
primary structure and water solubility of b-glucans from regular and
waxy barley." Cereal Chemistry, vol. 77, pp. 396-400. 2000.
[8] M. Castells, S. Marin, V. Sanches, and A. J. Ramos, "Fate of mycotoxins
in cereals during extrusion cooking: a review." Food Additives and
contaminants, vol. 22, pp. 150-157, 2005.
[9] P. Fellows, Food Processing Technology: Principles and practice. Pp.
177-182. Cambridge, Woodhead Publishing Ltd. 2000.
[10] B. Bhandari, B. D-Arcy, and G. Young, "Flavour retention during high
temperature short time extrusion cooking process: a review."
International Journal of Food Science and Technology, vol. 30, pp. 453-
461. 2001.
[11] J. M. Harper, "Food extruders and their applications, in extrusion
cooking." Ed. By Mercier, C., Linko, P. and Harper, J.M. AACC, St.
Paul, MN, pp. 1-15. 1989.
[12] J. Eastman, F. Orthoefer, and S. Solorio, "Using extrusion to create
breakfast cereal products." Cereals Foods World, vol. 46, pp. 468-471.
2001.
[13] A. Desrumaux, J. M. Bouvier, and J. Burri, "Effect of free fatty acids
addition on corn grits extrusion cooking." Cereal Chemistry, vol. 76, pp.
699-704, 1999.
[14] J. C. Cheftel, "Nutritional effects of extrusion-cooking." Food
Chemistry, vol. 20, pp. 263-283, 1986,
[15] W.A. Plahar, B.O. Okezie, and C.K. Gyato, "Development of a high
protein weaning food by extrusion cooking using Peanuts, maize and
soybeans." Plant Foods for Human Nutrition, vol. 58, pp. 1-12. 2003.
[16] O. S. Lawal, and K. O. Adebowale, "Effect of acetylation and
succinylation on the solubility profile, water absorption capacity, oil
absorption capacity and emulsifying properties of Mucuna bean
(Mucuna pruriens) protein concentrates." Nahrung Food, vol. 48(2), pp.
129-136, 2004.
[17] O. P. Sobukola, J. M. Babajide, and O. Ogunsade, "Effect of brewers
spent grain addition and extrusion on some properties of extruded yam
starch-based pasta." Journal of Food Processing and Preservation ISSN,
1745-4549, 2012.
[18] AOAC, 1995. Official Methods of Analysis of the Association of
Official Analytical Chemistry. AOAC, Int, Washington, DC.
[19] O. B. Oyewole, and S. A. Odunfa, "Microbiological studies on cassava
fermentation for lafun production." Food Microbiology, vol. 5, pp. 125-
133, 1988.
[20] J. Fan, J. R. Mitchell, and J. M. V. Blanshard, "The effect of sugar on
the extrusion of maize grits; 1.The role of the glass transition in
determining product density and shape." International Journal of Food
Science and Technology, vol. 31, pp. 55-65, 1996.
[21] Y. Ali, M. A. Hanna, and R. Chinnaswamy, "Expansion characteristics
of extruded corn grits." Lebensmittel-Wissenschaft und Technologie,
vol. 29, pp. 702-707, 1996.
[22] R. A. Anderson, H. F. Conway, P. F. A. Pfeifer, and E. L. Griffin,
"Gelatinization of Corn Grits by Roll and Extrusion Cooking," Cereal
Science Today, vol. 14, pp. 4-12, 1969.
[23] S. Takashi, and P. A. Sieb, "Paste and gel properties of prime corn and
wheat starches with and without native lipids." Cereals Chemistry, vol.
65, pp. 47, 1988.
[24] M. O. Iwe, "Handbook of sensory methods and Analysis." Publ. Rejoint
communication services Ltd. Uwani Enugu, Nigeria. 2003.
[25] C. D. Tuleun, S. N. Carew, and J. A Patrick, "Fruit characteristics and
chemical composition of some varieties of velvet beans (Mucuna spp)
found in Benue State of Nigeria." Personal communication. 2008.
[26] I. E. Ezeagu, B. Maziya-Dixon, and G. Tarawali, "Seed characterization
and nutrient and antinutrient composition of 12 Mucuna accessions
from Nigeria." Tropical and Subtropical Agroecosystem, vol. 1, pp. 129-
140, 2003.
[27] FAO. 1994. Agriculture Series, No. 27 ISSN 0081-4539. Food and
Agriculture Organization of the United Nations, Rome.
[28] J. M. Harper, and G. R. Jansen, "Production of nutritious pre-cooked
foods in developing countries by low-cost extrusion technology." Food
Reviews international, 1; 27-97, 1985.
[29] H. N. Sin, S. Yusof, N. Sheikh Abdul Hamid, and R. Abd. Rahman,
"Optimization of hot water extraction for sapodilla juice using response
surface methodology." Journal of Food Engineering, vol. 74, pp. 352-
358, 2006.
[30] S. Bhattacharya, and M. Prakash, "Extrusion of blends of rice and chick
pea flours; A response surface analysis." Journal of Food Engineering,
vol. 21, pp. 315-330, 1994.
[31] D. W. Stanley, "Protein Reactions During Extrusion Processing," in C.
Mercier, P. Linko, and J. M. Harper, eds., Extrusion Cooking, American
Association of Cereal Chemists, St. Paul, Minn., pp. 321- 341, 1989.
[32] S. Bhattacharya, and M. A. Hanna, "Extrusion processing of wet gluten
meal." Journal of Food Science, vol. 50, pp. 1508-1509, 1985.
[33] P. Manivannan, and M. Rajasimman, "Osmotic dehydration of beetroot
in salt solution: optimization of parameters through statistical
experimental design." International Journal of Chemical and
Biomolecular Engineering, vol. 1, pp. 215-222, 2008.
[34] R. C. E. Guy, and A. W. Home, "Extrusion and Co-Extrusion of
Cereals," in Ref. 15, pp. 331- 349, 1994.
[35] A. Ashworth, and A. Draper, "The potential of traditional technologies
for increasing the energy density of weaning foods." A critical review of
existing knowledge with particular reference to malting and
fermentation. WHO/CBD EDP/92.4, 1992.
[36] E. K. Asare, S. Sefa- Dedeh, E. O. Afoakwa, E. Sakyi-Dawson, and A.
S. Budu, "Modeling the effects of feed moisture and ingredient
variations on the physical properties and functional characteristics of
extruded sorghum-groundnut-cowpea blends using response surface
methodology." International Journal of Food Engineering, vol. 6 (4), pp.
1 - 17, 2010.
[37] S. Singh, S. Gamlath, and L. Wakeling, "Nutritional aspects of food
extrusion: a review." International Journal of Food Science and
Technology, vol. 42(8), pp. 916-929, 2007.
[38] E. Rabe, "Effect of processing on dietary fiber in foods." In: Cho, S.,
Prosky, L. AND Deher, M.L. (Eds.), Complex carbohydrates in foods,
Marcel Dekker, New York, NY, USA, pp. 395-409, 1999.
[39] D. Singh, S. G. Chauhan, I. Suresh, and S. M. Tyagi, "Nutritional
qualities of extruded snacks developed from composite of rice broken
and wheat bran." International Journal of Food Properties, vol. 3, pp.
421-431, 2000.
[40] M. Bhattacharya, "Twin-screw extrusion of rice-green gram blend:
Extrusion and extrudate characteristics." J. Food Eng. vol. 32, pp. 83-
99, 1997.
[41] A. Arhaliass, J. M. Bouvier, and J. Legrand, "Melt growth and
shrinkage at the exit of the die in the extrusion-cooking process."
Journal of Food Engineering, vol. 60, pp. 185-192, 2003.
[42] S. I. Fletcher, P. Richmond, and A. P. Smith, "An experimental study of
twin-screw extrusion cooking of maize grits." Journal of Food
Engineering, vol. 4, pp. 291-312, 1985.
[43] S. Ilo, Y. Liu, and E. Berghofer, "Extrusion cooking of rice flour and
amaranth blends." Lebensmitted-Wiss u-Technol. vol. 32, pp. 79-88,
1999.
[44] S. Li, H. Q. Zhang, Z. Tony Jin, and F. Hseih, "Textural modification of
soya bean/corn extrudates as affected by moisture content, screw speed
and soya bean concentration." International Journal of Food Science and
Technology, vol. 40, pp. 731-741, 2005.
[45] Altan, A., Mccarthy, K. L., and Maskan, M. 2008. Evaluation of snack
foods from barley-tomato pomace blends by extrusion process. J. of
Food Eng. 84, 231-242.
[46] Q. B. Ding, P. Ainsworth, A. Plunketh, G. Tucker, and H. Marson,
"Effect of extrusion cooking on the functional and physical properties of
wheat-based expanded snacks." Journal of Food Engineering, vol. 73,
pp. 142-148, 2006.
[47] C. Mercier, and P. Feillet, "Modification of Carbohydrate Components
by Extrusion-Cooking of Cereal Products," Cereal Chemistry, vol.52,
pp. 283-297, 1975.
[48] L. A. M. Pelembe, C. Erasmus, and J. R. N. Taylor, "Development of a
protein-rich composite sorghum-cowpea instant porridge by extrusion
cooking process." Lebensmitted-Wissenschaft Untersuchuag
Technology, vol. 35, pp. 120-127, 2002.
[49] O. S. Eke, and E. N. T. Akobundu, "Functional properties of African
yam bean (Sphenostylis stenocorpa) seed flour as affected by
processing." Food chem.. vol. 48, pp. 337 - 340, 1993.
[50] J. Ruales, S. Valencia, and B. Nair, "Effect of processing on the
physiochemical characteristics of guinea flour." (Chenopodium guinea
Wild) starch vol. 46(1), pp. 13-19, 1993.
[51] M. Meilgaard, G. V. Civille, and B. T. Carr, Sensory Evaluation
Techniques. CRC Press: Boca Raton, FL, 2007.
[52] S. Lin, H. G. Huff, and F. Hseih, "Texture and chemical characteristics
of soy protein meat analog extruded at high moisture." Journal of Food
Science, vol. 65, pp. 264-269, 2000.
[53] R. Djaafar, A. Mohamed, G. Ipek, and Y. Jianmei, "Extrusion
parameters and consumer acceptability of a peanut-based meat analogue.
International." Journal of Food Science and Technology. Vol. 44, pp.
2075-2084, 2009.
[1] O. O. Emenalom, and A. B. I. Udedibe, "Effect of dietary raw, cooked
and toasted Mucuna pruriens seed (Velvet bean) on the performance of
finisher broilers." Nigerian Journal Animal Production, vol. 25, pp. 115-
119. 1998.
[2] G. Maneepen, "Traditional processing and utilization of legumes."
Report of the APO seminar on processing and utilization of legumes
held in Japan October 9-14, 2000.
[3] R. Bressani, and L. G. Elias, "The problems of legume protein
digestibilitry." Journal of Food Science, vol. 39, pp. 61-67, 1979.
[4] A. A., Teixeira, E. C. Rich, and N. J. Szabo, "Water extraction of LDopa
from Mucuna bean." Journal of Tropical and Subtropical
Agroecosystems, vol. 1, pp. 159-172, 2003.
[5] S. N. Ukachukwu, I. E. Ezeagu, G. Tarawali, and J. E. G. Ikeorgu,
"Utilization of Mucuna as a food and feed in West Africa". In; Food and
Feed from Mucuna; Current Uses and the Way Forward, 2002.
[6] E. W. Lucas, "Modern texturized soy proteins; Preparation and use."
Food Technology in Europe, Sep/Oct., 1996.
[7] J. Gaosong, and T.Vasanthan, "The effect of extrusion cooking on the
primary structure and water solubility of b-glucans from regular and
waxy barley." Cereal Chemistry, vol. 77, pp. 396-400. 2000.
[8] M. Castells, S. Marin, V. Sanches, and A. J. Ramos, "Fate of mycotoxins
in cereals during extrusion cooking: a review." Food Additives and
contaminants, vol. 22, pp. 150-157, 2005.
[9] P. Fellows, Food Processing Technology: Principles and practice. Pp.
177-182. Cambridge, Woodhead Publishing Ltd. 2000.
[10] B. Bhandari, B. D-Arcy, and G. Young, "Flavour retention during high
temperature short time extrusion cooking process: a review."
International Journal of Food Science and Technology, vol. 30, pp. 453-
461. 2001.
[11] J. M. Harper, "Food extruders and their applications, in extrusion
cooking." Ed. By Mercier, C., Linko, P. and Harper, J.M. AACC, St.
Paul, MN, pp. 1-15. 1989.
[12] J. Eastman, F. Orthoefer, and S. Solorio, "Using extrusion to create
breakfast cereal products." Cereals Foods World, vol. 46, pp. 468-471.
2001.
[13] A. Desrumaux, J. M. Bouvier, and J. Burri, "Effect of free fatty acids
addition on corn grits extrusion cooking." Cereal Chemistry, vol. 76, pp.
699-704, 1999.
[14] J. C. Cheftel, "Nutritional effects of extrusion-cooking." Food
Chemistry, vol. 20, pp. 263-283, 1986,
[15] W.A. Plahar, B.O. Okezie, and C.K. Gyato, "Development of a high
protein weaning food by extrusion cooking using Peanuts, maize and
soybeans." Plant Foods for Human Nutrition, vol. 58, pp. 1-12. 2003.
[16] O. S. Lawal, and K. O. Adebowale, "Effect of acetylation and
succinylation on the solubility profile, water absorption capacity, oil
absorption capacity and emulsifying properties of Mucuna bean
(Mucuna pruriens) protein concentrates." Nahrung Food, vol. 48(2), pp.
129-136, 2004.
[17] O. P. Sobukola, J. M. Babajide, and O. Ogunsade, "Effect of brewers
spent grain addition and extrusion on some properties of extruded yam
starch-based pasta." Journal of Food Processing and Preservation ISSN,
1745-4549, 2012.
[18] AOAC, 1995. Official Methods of Analysis of the Association of
Official Analytical Chemistry. AOAC, Int, Washington, DC.
[19] O. B. Oyewole, and S. A. Odunfa, "Microbiological studies on cassava
fermentation for lafun production." Food Microbiology, vol. 5, pp. 125-
133, 1988.
[20] J. Fan, J. R. Mitchell, and J. M. V. Blanshard, "The effect of sugar on
the extrusion of maize grits; 1.The role of the glass transition in
determining product density and shape." International Journal of Food
Science and Technology, vol. 31, pp. 55-65, 1996.
[21] Y. Ali, M. A. Hanna, and R. Chinnaswamy, "Expansion characteristics
of extruded corn grits." Lebensmittel-Wissenschaft und Technologie,
vol. 29, pp. 702-707, 1996.
[22] R. A. Anderson, H. F. Conway, P. F. A. Pfeifer, and E. L. Griffin,
"Gelatinization of Corn Grits by Roll and Extrusion Cooking," Cereal
Science Today, vol. 14, pp. 4-12, 1969.
[23] S. Takashi, and P. A. Sieb, "Paste and gel properties of prime corn and
wheat starches with and without native lipids." Cereals Chemistry, vol.
65, pp. 47, 1988.
[24] M. O. Iwe, "Handbook of sensory methods and Analysis." Publ. Rejoint
communication services Ltd. Uwani Enugu, Nigeria. 2003.
[25] C. D. Tuleun, S. N. Carew, and J. A Patrick, "Fruit characteristics and
chemical composition of some varieties of velvet beans (Mucuna spp)
found in Benue State of Nigeria." Personal communication. 2008.
[26] I. E. Ezeagu, B. Maziya-Dixon, and G. Tarawali, "Seed characterization
and nutrient and antinutrient composition of 12 Mucuna accessions
from Nigeria." Tropical and Subtropical Agroecosystem, vol. 1, pp. 129-
140, 2003.
[27] FAO. 1994. Agriculture Series, No. 27 ISSN 0081-4539. Food and
Agriculture Organization of the United Nations, Rome.
[28] J. M. Harper, and G. R. Jansen, "Production of nutritious pre-cooked
foods in developing countries by low-cost extrusion technology." Food
Reviews international, 1; 27-97, 1985.
[29] H. N. Sin, S. Yusof, N. Sheikh Abdul Hamid, and R. Abd. Rahman,
"Optimization of hot water extraction for sapodilla juice using response
surface methodology." Journal of Food Engineering, vol. 74, pp. 352-
358, 2006.
[30] S. Bhattacharya, and M. Prakash, "Extrusion of blends of rice and chick
pea flours; A response surface analysis." Journal of Food Engineering,
vol. 21, pp. 315-330, 1994.
[31] D. W. Stanley, "Protein Reactions During Extrusion Processing," in C.
Mercier, P. Linko, and J. M. Harper, eds., Extrusion Cooking, American
Association of Cereal Chemists, St. Paul, Minn., pp. 321- 341, 1989.
[32] S. Bhattacharya, and M. A. Hanna, "Extrusion processing of wet gluten
meal." Journal of Food Science, vol. 50, pp. 1508-1509, 1985.
[33] P. Manivannan, and M. Rajasimman, "Osmotic dehydration of beetroot
in salt solution: optimization of parameters through statistical
experimental design." International Journal of Chemical and
Biomolecular Engineering, vol. 1, pp. 215-222, 2008.
[34] R. C. E. Guy, and A. W. Home, "Extrusion and Co-Extrusion of
Cereals," in Ref. 15, pp. 331- 349, 1994.
[35] A. Ashworth, and A. Draper, "The potential of traditional technologies
for increasing the energy density of weaning foods." A critical review of
existing knowledge with particular reference to malting and
fermentation. WHO/CBD EDP/92.4, 1992.
[36] E. K. Asare, S. Sefa- Dedeh, E. O. Afoakwa, E. Sakyi-Dawson, and A.
S. Budu, "Modeling the effects of feed moisture and ingredient
variations on the physical properties and functional characteristics of
extruded sorghum-groundnut-cowpea blends using response surface
methodology." International Journal of Food Engineering, vol. 6 (4), pp.
1 - 17, 2010.
[37] S. Singh, S. Gamlath, and L. Wakeling, "Nutritional aspects of food
extrusion: a review." International Journal of Food Science and
Technology, vol. 42(8), pp. 916-929, 2007.
[38] E. Rabe, "Effect of processing on dietary fiber in foods." In: Cho, S.,
Prosky, L. AND Deher, M.L. (Eds.), Complex carbohydrates in foods,
Marcel Dekker, New York, NY, USA, pp. 395-409, 1999.
[39] D. Singh, S. G. Chauhan, I. Suresh, and S. M. Tyagi, "Nutritional
qualities of extruded snacks developed from composite of rice broken
and wheat bran." International Journal of Food Properties, vol. 3, pp.
421-431, 2000.
[40] M. Bhattacharya, "Twin-screw extrusion of rice-green gram blend:
Extrusion and extrudate characteristics." J. Food Eng. vol. 32, pp. 83-
99, 1997.
[41] A. Arhaliass, J. M. Bouvier, and J. Legrand, "Melt growth and
shrinkage at the exit of the die in the extrusion-cooking process."
Journal of Food Engineering, vol. 60, pp. 185-192, 2003.
[42] S. I. Fletcher, P. Richmond, and A. P. Smith, "An experimental study of
twin-screw extrusion cooking of maize grits." Journal of Food
Engineering, vol. 4, pp. 291-312, 1985.
[43] S. Ilo, Y. Liu, and E. Berghofer, "Extrusion cooking of rice flour and
amaranth blends." Lebensmitted-Wiss u-Technol. vol. 32, pp. 79-88,
1999.
[44] S. Li, H. Q. Zhang, Z. Tony Jin, and F. Hseih, "Textural modification of
soya bean/corn extrudates as affected by moisture content, screw speed
and soya bean concentration." International Journal of Food Science and
Technology, vol. 40, pp. 731-741, 2005.
[45] Altan, A., Mccarthy, K. L., and Maskan, M. 2008. Evaluation of snack
foods from barley-tomato pomace blends by extrusion process. J. of
Food Eng. 84, 231-242.
[46] Q. B. Ding, P. Ainsworth, A. Plunketh, G. Tucker, and H. Marson,
"Effect of extrusion cooking on the functional and physical properties of
wheat-based expanded snacks." Journal of Food Engineering, vol. 73,
pp. 142-148, 2006.
[47] C. Mercier, and P. Feillet, "Modification of Carbohydrate Components
by Extrusion-Cooking of Cereal Products," Cereal Chemistry, vol.52,
pp. 283-297, 1975.
[48] L. A. M. Pelembe, C. Erasmus, and J. R. N. Taylor, "Development of a
protein-rich composite sorghum-cowpea instant porridge by extrusion
cooking process." Lebensmitted-Wissenschaft Untersuchuag
Technology, vol. 35, pp. 120-127, 2002.
[49] O. S. Eke, and E. N. T. Akobundu, "Functional properties of African
yam bean (Sphenostylis stenocorpa) seed flour as affected by
processing." Food chem.. vol. 48, pp. 337 - 340, 1993.
[50] J. Ruales, S. Valencia, and B. Nair, "Effect of processing on the
physiochemical characteristics of guinea flour." (Chenopodium guinea
Wild) starch vol. 46(1), pp. 13-19, 1993.
[51] M. Meilgaard, G. V. Civille, and B. T. Carr, Sensory Evaluation
Techniques. CRC Press: Boca Raton, FL, 2007.
[52] S. Lin, H. G. Huff, and F. Hseih, "Texture and chemical characteristics
of soy protein meat analog extruded at high moisture." Journal of Food
Science, vol. 65, pp. 264-269, 2000.
[53] R. Djaafar, A. Mohamed, G. Ipek, and Y. Jianmei, "Extrusion
parameters and consumer acceptability of a peanut-based meat analogue.
International." Journal of Food Science and Technology. Vol. 44, pp.
2075-2084, 2009.
@article{"International Journal of Biological, Life and Agricultural Sciences:49457", author = "C. I. Omohimi and O. P. Sobukola and K. O. Sarafadeen and L.O. Sanni", title = "Effect of Process Parameters on the Proximate Composition, Functional and Sensory Properties", abstract = "Flour from Mucuna beans (Mucuna pruriens) were
used in producing texturized meat analogue using a single screw
extruder to monitor modifications on the proximate composition and
the functional properties at high moisture level. Response surface
methodology based on Box Behnken design at three levels of barrel
temperature (110, 120, 130°C), screw speed (100,120,140rpm) and
feed moisture (44, 47, 50%) were used in 17 runs. Regression models
describing the effect of variables on the product responses were
obtained. Descriptive profile analyses and consumer acceptability
test were carried out on optimized flavoured extruded meat analogue.
Responses were mostly affected by barrel temperature and moisture
level and to a lesser extent by screw speed. Optimization results
based on desirability concept indicated that a barrel temperature of
120.15°C, feed moisture of 47% and screw speed of 119.19 rpm
would produce meat analogue of preferable proximate composition,
functional and sensory properties which reveals consumers` likeness
for the product.", keywords = "Functional properties, mucuna bean flour,
optimization, proximate composition, texturized meat analogue.", volume = "7", number = "4", pages = "255-10", }
