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September 28, 2025Turkish Journal of Agriculture - Food Science and TechnologyOpen Access

Optimization of Process Variables for Extruded Snacks from Acha-Peanut Blends Separately Enriched with Carrot and Orange-Fleshed Sweet Potato Flours

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Authors

SSStephen SuleGOGabriel Ifeanyi OkaforCOChigozie F. Okoyeuzu

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Overview

This study optimizes extrusion conditions for acha-peanut snacks enriched with sweet potato and carrot, indicating improved acceptability.

Key Points

  • Snacks made from 100% acha showed the highest overall acceptability scores, reaching 8.25.
  • Higher moisture content reduced acceptability and density while increasing expansion ratios in some formulations.
  • The study used a two-level factorial Central Composite Design to optimize process variables affecting snacks.
  • Optimal conditions were found for four formulations, with moisture levels ranging from 14.57% to 19.90%.

Cite This Study

Sule et al. (2025) studied this question.

synapsesocial.com/papers/68d90bc641e1c178a14f6eeahttps://doi.org/10.24925/turjaf.v13i9.2561-2569.7662
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Also Consider

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