Journal of Applied Pharmaceutical Science 02 (05); 2012: 158-162

ISSN: 2231-3354
Received on: 06-05-2012
Effects of Extrusion-Cooking on the Nutrient and
Revised on: 12-05-2012
Accepted on: 17-05-2012
Anti-Nutrient Composition of Pigeon Pea and Unripe
DOI: 10.7324/JAPS.2012.2533
Plantain Blends

Anuonye J. C., Jigam A. A and Ndaceko G. M

ABSTRACT

The effects of extrusion cooking on the nutrient and anti-nutrient composition of raw
and extruded blends of pigeon pea and unripe plantain flours were evaluated. Pigeon pea seeds
were cleaned and processed into flour while unripe plantain was peeled, sliced, dried and
milled into flour separately and sieved to pass 0.85mm mesh. The moisture content of the
flours was determined. Unripe plantain flour was added to pigeon pea flour at 25% levels of
substitution. The moisture content of the blends was adjusted to 25% levels. The blends were
Anuonye J. C.
extruded using a Brabender laboratory single-screw extruder (Duisburg DCE 330 model) at
Food Science and Nutrition
Department, Federal University of 120rpm and temperature of 1000c. The proximate composition, minerals, amino acid profile
Technology Minna. and some vitamins of raw and extruded samples were determined. Antinutrients (Phytate,
saponnis, oxalate, tannin, trypsin inhibitor, lectin and hydrogen cyanide content) of raw and
extruded samples were also estimated. Results of proximate composition, showed a significant
(P<0.05) increase in fat content (1.97%) and energy value (1420 kj/100g), while marginal
decrease was noticed in protein (22.98%), ash (3.72%) and crude fibre (7.04%). The results of
Jigam A. A and Ndaceko G. M mineral content showed significant (p<0.0.5) increase in the extrudate iron (5.02mg/100g) zinc
Department of Biochemistry, Federal (4.35mg/100g) calcium (32.35mg/100g) and potassium (333.07mg/100g). Vitamin content
University of Technology Minna
was significantly (P<0.05) reduced in the extrudate Vitamin A (4.29mg/100g), Vitamin B 1
(4.03mg/100g), Vitamin B2 (0.40mg/100g), and Vitamin C (0.01mg/100g). The amino acid
profile was affected by extrusion process but the essential amino acids in the extrudate met
requirements for adults. Blending pigeon pea and unripe plantain flour at 25% of unripe
plantain flour substitution resulted in the reduction of anti-nutrients evaluated. Extrusion
cooking further considerably lowered these anti-nutrients to safer levels.

Keywords: pea, unripe plantain flour, blending, extrusion-cooking.

INTRODUCTION

For Correspondence
The Food and Agricultural Organization (FAO) of the World Health Organization
Ali A. Jigam. (Assoc. Prof.), (WHO) estimated that between 1990 and 1992, 204 million people in sub-suharan Africa (41% of
Department of Biochemistry, the population of the region) were chronically undernourished (Ifeoma et al., 2010). Inadequate
Federal University of Technology,
Minna. P.M.B 65 Minna. intake of protein in developing countries has led to various forms of malnutrition in both children
Telephone: +2348036136862 and adults (Okpala et al., 2011).
 Journal of Applied Pharmaceutical Science 02 (05); 2012: 158-162

It has been reported that in developing countries such as on the proximate and anti-nutrient composition of extruded
Nigeria protein malnutrition persists as a principal health problem mixtures of pigeon pea and unripe plantain flour.
among children below the age of five (UNICEF, 1996). Therefore,
the need to find inexpensive sources of protein food of good MATERIALS AND METHODS
quality cannot be over emphasized. The protein calorie sources of Mature pigeon pea seeds were obtained from New Central
vegetable origin have been proposed as a solution to this problem Market Minna, Niger State, Nigeria. Dried seeds (500g) were
(Abioye et al., 2011). Pigeon pea (Cajanus cajan) is a legume sorted, washed, tempered and cracked to dehull the seeds. The
which forms important component of the diets in many developing dehulled mass was winnowed manually. The resulting grit was
countries (Aron, 2002). Legumes are usually rich in proteins, ground in a laboratory attrition mill to fine flour and sieved to pass
essential amino acids and minerals, and are used to supplement sieve mesh of 0.85mm. Unripe plantain fingers were obtained from
other foods (Etonihu et al., 2009). Ebo Village in Lapai Local Government Area of Niger State,
Among the cereal-based diets of Asians, Pigeon pea is Nigeria. Twenty fingers of the fruit sample were washed and
consumed in various forms and supplies about 30-49% of the peeled manually using stainless kitchen knife. The pulps were
protein needs thereby contributing to a nutritionally balanced sliced longitudinally to about 15mm thickness. The slices were
human food (Jambunathan and Sigh, 1981). steam blanched in NaHS04 for 5minutes to prevent browning. The
Plantain (Musa spp) is a popular dietary staple due to its slices were sun dried for 3 days at 35-40oc and milled using a
versatility and good nutritional value (Abioye et al., 2011). In laboratory attrition mill to fine flour that passed through a
Nigeria and many African countries, plantains are used as an laboratory sieve mesh of 0.85mm. The moisture content of the
inexpensive source of calories (Akubor et al., 2003). The fruit or flour was determined and adjusted to 25% according to methods
pulps of unripe or half ripe plantains are roasted on heated described by Anuonye et al., (2007). The unripe plantain flour was
charcoal. The resultant product is usually consumed with other blended with the pigeon pea flour at 25% levels of substitution.
delicacies such as roasted plums, avocado, roasted fish, and Extrusion cooking was performed in a single screw extruder,
sometimes with combination of hot stew (Adeniji et al., 2007). It is (Model Brabender Duisburg DCE-330 Germany) equipped with a
also consumed mainly as snacks in the form of chips, Dodo Ikire variable speed D-C drive unit, and strain guage type torque meter.
e.t.c (Abioye et al., 2011). Unripe plantain is traditionally The extruder was fed manually through a screw operated conical
processed into flour in Nigeria and in other West and Central hopper at a constant speed of 80rpm which ensures the flights of
African Countries (Ukhum and Ukpebor, 1991). It is however the screw fills and avoiding accumulation of the materials in the
gradually finding applications in weaning food formulation and hopper. The extruder barrel has a 20mm diameter with length to
composite flour preparations (Olaoye et al., 2006). diameter ratio (L.D) of 20:1. The extruder had variable screws and
Blending of pigeon pea and unripe plantain would provide heater with a fixed diameter of 2mm and length. After steady state
a wide range of high protein, calories, and micronutrients if conditions were attained emerging extrudates were collected and
properly processed. Furthermore, blending of pigeon pea high in air dried at room temperature. The extrudites were milled into flour
protein (mostly essential amino acids) and unripe plant in rich using attrition mill to pass screen size of 0.85mm and kept in
calories and dietary minerals would provide reasonable levels of airtight containers for further analysis
complementarily. The retention of these essential nutrients would
be enhanced through the application of extrusion cooking PROXIMATE ANALYSIS
processes (Iwe, 2003). Extrusion cooking has some unique Percent moisture, crude fat, ash, crude fiber and crude
features compared to other heat process (Filli et al., 2010). Iwe protein contents were determined using the methods of Association
(2003) explained that precooking would be important in of Official Analytical Chemists (AOAC, 2006). Amino acid profile
developing countries where quick cooking saves scarce fuel and was determined as described by Spackman et al., (1958). The
simplifies preparation. Again, a precooked product that requires carbohydrate was calculated by difference. Gross energy value
minimal further cooking before serving is obtained from extrusion (KJ/100g DM) was calculated as described by Ekanayake et al.,
cooking. To achieve such aims of precooking targeting enzyme (1990), mineral contents and Vitamin were evaluated in raw and
denaturation, antinutrient inhibition, microbial inactivation, general extruded samples according to AOAC (2006). Samples were
product acceptability e.t.c, extrusion cooking presents the best analyzed in triplicates.
option (Anuonye et al., 2009). The deleterious effects of anti-
nutrients are widely reported. Fava beans (Vicia faba,L.) produces ANALYSIS OF ANTI-NUTRITIONAL FACTORS
severe haemolytic anemia in G6PD deficiency,hydrocyanic acid The trypsin inhibitor was determined according to
common in cassava and Lima beans is a potent inhibitor of the Arntified et al., (1985). Hydrogen cyanide was determined by the
electron transport chain,etc (Osagie,1998). Extrudates are alkaline picrate colorimetric method of Balagopalam et al., (1988)
microbiologically safe, can be stored for long periods because of Tanins, phytate, saponin and oxalate were determined using the
low moisture content (Filli and Nkama, 2007). The objective of method described by Nwosu (2010). Lectin was determined using
this present work was to evaluate the impact of extrusion cooking the method employed by Jimoh et al., (2011).
 Journal of Applied Pharmaceutical Science 02 (05); 2012: 158-162

STATISTICAL ANALYSIS The result of Vitamin content of raw samples and

extruded blend is shown in (table 3). Extrusion cooking caused
Data collected were analysed using Analysis of Variance significant (P<0.05) decrease in the Vitamin content of the
(ANOVA) with the Statistical Package for Social Sciences (SPSS) extrudate.
for windows version 16. Results were expressed as mean + SEM.
Table. 3: Vitamin contents (mg/100g) of raw samples and extruded blend.
Unripe Extruded
RESULTS AND DISCUSSION Vitamin (mg/100g) Pigeon pea
plantain blend
A 11.53 + 0.02 12.55 + 0.00 4.29 + 0.01
Table:1 presents the proximate composition of both raw B1 15.82 + 0.02 16.45 + 0.00 4.03 + 0.01
samples and the extruded blend. There was no significant (P>0.05) B2 0.88 + 0.02 0.43 + 0.00 0.40 + 0.04
C 0.04 + 0.00 0.08 + 0.00 0.01 + 0.00
difference in the moisture content of the sample. Values are means and standard deviations of three determinations.
Values not followed by the same superscript in the same row are significantly
Table. 1: Proximate Composition of Raw and extruded blend samples. different (p<0.05).

Raw Samples
Nutrient Pigeon pea Unripe Extruded The extrudates had higher values for mineral composition
plantain blend than individual raw samples which show that fortification had
Moisture Content (%) 8.75 + 0.05b 10.21 + 0.20a 7.99 + 0.02b
Fat Content (%) 1.81 + 0.02a 0.98 + 0.04b 1.97 + 0.03a improved the nutritional value of extrudates. This increase has
Protein (N% x 6.25) 23.78 + 0.04b 6.57 + 0.02c 22.98 + 0.03a been attributed to screw wear in the extruder (Artz et al., 1992).
Ash Content (%) 3.89 + 0.04b 4.42 + 0.04a 3.72 + 0.02b
Crude fibre (%) 8.45 + 0.03a 3.93 + 0.05c 7.04 + 0.01b
This trend is in conformity with earlier reports of Harper (1988);
Carbohydrate (by diff) 53.32 + 0.87b 62.95 + 0.06a 53.78 + 0.04b Anuonye et al., (2009). The reason may be due to heat sensitivity
% and oxidation tendency of this class of nutrients. Table 4, shows
Energy value 1377.67 + 1218.10 + 1420.65 + 0.01a
(KJ/100g) 0.01b 0.04c the result of amino acid composition of raw samples and extruded
Values are means and standard deviations of three determinations. blends. Extrusion cooking resulted in reduction of most of the
amino acids assessed while increment was noticed in glutamic acid
Values not followed by the same superscript in the same in the extrudate.
row are significantly different (p<0.05).
The low moisture content will give the product a long Table. 4: Amino acid profile of raw Pigeon pea, Unripe plantain and extruded
shelf life as reported by Aremu et al., (2006). There was a samples (g/100g).
Raw FAO(g/100
significant (P<0.05) increase in the fat content of the extruded Amino acid
Pigeon
Unripe Extrude
g protein) Adult
plantain d blend
blend. This shows that blending had improved the proximate pea children
composition as reported by Anuonye et al., (2009), and Obatolu Lysine 7.80 2.31 3.25 5.50 2.40
Histidine 3.67 0.88 1.66 1.40 -
(2002). The protein content of extrudates decreased but the Arginine 5.88 3.00 5.02 - -
decrease was not significant (P>0.05). This trend was also Aspartic acid 11.58 1.00 6.02 - -
Threonine 3.12 2.05 2.11 4.00 1.40
observed by Anuonye et al., (2009). This decrease might be due to Serine 3.59 4.10 2.32 - -
the gelatinization effect of the extrusion processing (Rampersad et Glutamic acid 9.24 3.08 12.12 - -
Proline 3.18 3.06 1.91 - -
al., 2003). There was no significant (P>0.05) difference in the Glycine 3.08 2.08 3.02 - -
values of ash, fibre and carbohydrate contents in the extrudates. Alanine 3.80 0.40 2.82 - -
Cysteine 1.19 3.49 0.66 - -
This might be due to the level of the dilution as reported by
Valine 5.85 0.39 3.02 5.00 2.00
Anuonye et al., (2009) in the case of Acha (Digitaria Methionine 1.19 0.78 0.70 - -
exillis)/Soybean flour blend. Reduction in protein content led to Isolencine 3.47 1.02 2.29 4.00 2.00
Leucine 6.47 2.42 5.11 7.00 2.80
increase in the calorific value. This was expected and was in Tyrosine 2.63 6.63 1.77 - -
conformity with reported trends (Anuonye et al., 2009; Iwe et al., Phenylalanine 6.15 0.76 5.16 - -
Source: FAO (1970)
2001). Table 2 shows the result of dietary mineral composition of
raw samples and extruded blends. There were significant (P<0.05)
Protein denaturation due to heating leading to
differences.
transamination and deamination reactions and hence reduction in
Table. 2: Mineral composition (mg/100g) of raw samples and extruded blend. amino acids have been reported by Yaqoub et al., (2008).
Unripe Extruded
Comparing the amino acid of the samples with FAO (1970)
Mineral composition Pigeon pea recommended intake for adults and children, values obtained from
plantain blend
Fe 4.11 + 0.00b 3.52 + 0.00c 5.02 + 0.00a the extruded blend meets the essential amino acid requirement of
Zn 4.32 + 0.00a 2.16 + 0.00b 4.35 + 0.00a
Cu 25.01 + 0.00a 15.25 + 0.00b 25.65 + 0.00a adults while children requirements are also substantially present.
Mg 135.57 + 0.00a 124.42 + 0.00b 136.57 + 0.00a The results of the antinutritional components of raw
Ca 26.11 + 0.00b 33.35 + 0.00a 32.35 + 0.00a
K 117.30 + 0.00b 325.38 + 0.00a 333.07 + 0.00a samples and extruded blend are shown in table 5. Extrusion
Na 95.04 + 0.00b 120.83 + 0.00a 98.21 + 0.00b cooking reduced the phytate level by 68.80% from (0.86% to
Values are means and standard deviations of three determinations. 0.26%). It would be expected that lowering this compound should
Values not followed by the same superscript in the same row are significantly
different (p<0.05). enhance the bioavailability of such minerals as zinc and iron in the
 Journal of Applied Pharmaceutical Science 02 (05); 2012: 158-162

extrudates as phytic acid has been implicated in making these extrudate contain amounts that met adult recommended levels. The
minerals unavailable as reported by Anuonye et al., (2009). The extrusion process considerably reduced most of the antinutrients
levels of tannin was reduced from 0.98% to 0.38% in extrudates or evaluated. The extrudate has good potential as a cheap source of
61.22%. This showed that extrusion cooking caused significant ready-to-eat diet rich in nutrient, safe in antinutrients and could be
(P<0.05) decrease in this antinutrient. Tannins form insoluble utilized to improve food security against malnutrition.
complexes with proteins thereby decreasing the digestibility of
proteins (Uzoechina, 2007). Tannins also decrease palatability, ACKNOWLEDGEMENT
cause damage to intestinal tract, and enhance carcinogenesis
The research was funded by a grant from the Science and
(Makkar and Becker, 1996). The saponin content was significantly
Technical Education Post Basic (STEP-B) Funds of the Federal
(P<0.05) reduced from 0.58% in raw sample blends to 0.09% in the University of Technology,MINNA NIGERIA to which the authors
extrudate which indicates 84.48% reduction. Saponins increase are grateful.
permeability of small intestinal mucosa cells thereby inhibiting
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