Proximate composition, anti-nutrient reduction, and functional properties of extruded cassava–bambara groundnut breakfast blends Breakfast meal from cassava and bambara groundnut flour
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Abstract
The need for convenient, nutritious and safe ready-to-eat (RTE) breakfast options in urban areas from locally available commodities necessitated this study. Four formulations were produced from Cassava flour (CF) and Bambaranut (BF) at ratios 90:10 (Sample C), 70:30 (Sample E), 60:40 (Sample F), and 50:50 (Sample G). These blends were extruded and analyzed for proximate composition, pasting properties, anti-nutrient content, texture profile and color. The results of proximate composition (protein, crude fibre, and moisture content) on dry weight basis increased significantly (p<0.05) from 12.27 - 15.65%, 0.13 - 0.31% and 12.65 - 14.85% respectively with increase in BF while ash, crude fat and carbohydrate content decreased from 1.2 - 0.71%, 3.79 - 1.27% and 69.80 - 67.42 respectively. Pasting analysis showed Sample E had the highest peak viscosity (4610.50 RVU), indicating strong gelatinization. Anti-nutrients reduced and were within the acceptable levels; phytate (0.12- 0.24 mg.g-1), Tannin (011-0.87 mg.g-1) and cyanide (0.83-0.89 mg.g-1). Texture profile showed minimal variation in chewiness and cohesiveness. Color analysis changed in brightness (L*), redness (a*), and yellowness (b*) across samples. These findings demonstrate that cassavabambara groundnut blends could produce nutrient-rich RTE breakfast meals. This work supports the use of underutilized indigenous crops in addressing food insecurity and malnutrition while promoting value addition.
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References
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https://doi.org/10.9734/ejnfs/2024/v16i121608
Alonso, R., Grant, G., & others. Extrusion process as an alternative to improve pulses products consumption: A review. Foods, 2021,10(5), 1096. https://doi.org/10.3390/foods10051096
Ananthanarayan, L., Gat, Y., Panghal, A., Chhikara, N., Sharma, P., Kumar V., Singh, B. Effect of extrusion on thermal, textural and rheological properties of legume-based snacks. Journal of Food Science and Technology, 2018, 55(7), 3749-3756. https://doi.org/10.1007/s13197-018-3306-8
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Awolu, O.O., Oluwaferanmi, P.M., Fafowora, O.I., Oseyemi, G.F. Optimization of the extrusion process for the production of ready-to-eat snack from rice, cassava and kersting's groundnut composite flours. LWT – Food Science and Technology, 2018, 64(1), 18-24. https://doi.org/10.1016/j.lwt.2015.05.025
Bordoloi, R., Guha, M. Effect of extrusion processing on colour, texture and nutritional quality of food products: A review. Food Reviews International, 2018,34(5),458-476. https://doi.org/10.1080/10408398.2013.779568
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Brennan, M.A., Derbyshire, E., Tiwari, B.K., Brennan, C.S. Ready-to-eat snack products: The role of extrusion technology in cereal and legume systems. Food Engineering Reviews, 2019, 11(2), 1-14. https://doi.org/10.1007/s12393-018-9174-1
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Feili, R., Zzaman, W., Abdullah, W.N.W., Yang, T.A. Physical and sensory analysis of high fiber bread incorporated with jackfruit rind flour. Food Science and Technology, 2013, 1(2), 30-36.
https://doi.org/10.13189/fst.2013.010203
Gegios, A., Amthor, R, Maziya-Dixon, B., Egesi, C.,
Mallowa, S., Nungo, R., Gichuki, S., Mbanaso, A., Manary, M.J. Children consuming cassava as a staple food are at risk for inadequate zinc, iron, and vitamin A intake. Plant Foods for Human Nutrition.
2010, 65(2), 64-70. https://doi.org/10.1007/s11130-
010-0157-5
Jakkanwar, S. A., Rathod, R. P. and Annapure, U. S. Development of cowpea-based (Vigna unguiculata) extruded snacks with improved in vitro protein digestibility. International Food Research Journal, 2018, 25(2): 804-813
Kumar, P., Yadava, R., Gollen, B., Kumar, S., Verma, R. K., Yadav, S. Nutritional contents and medicinal properties of wheat: a review. Life Sciences and Medicine Research, 2011, 22(1), 1-10.
Kaur, J., Singh, B., Dhull, S. B., Singh, A. and Purewal, S. S. Sorghum‐and chickpea‐based ready‐to‐eat extrudate flakes: Quality attributes and in vitro digestibility. Journal of Food Processing and Preservation, 2023b, 1(9): 3081826. https://doi.org/10.1155/2023/3081826
Kaur, J., Singh, B., Singh, A., Sharma, S. and Kidwai, M. K. Effect of extrusion processing on techno-functional properties, textural properties, antioxidant activities, in vitro nutrient digestibility and glycemic index of sorghum–chickpea-based extruded snacks. Journal of Texture Studies, 2023c, 54(5): 706–719.
Korkerd, S., Wanlapa, S., Puttanlek, C., Uttapap, D., & Rungsardthong, V. Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products. Journal of Food Science and Technology,2016, 53(1), 561–570. https://doi.org/10.1007/s13197-015-2039-1
Lotfi, S. S., Koocheki, A., Milani, E., & Mohebbi, M. Production of high-fibre ready-to-eat expanded snacks from barley flour and carrot pomace using extrusion cooking technology. Journal of Food Science and Technology,2020, 57(6), 2169–2181. https://doi.org/10.1007/s13197-020-04252-5
Mohammed, I., Forsido, S. F. and Kuyu, C. G. Optimization of barrel temperature and feed moisture content for better physicochemical and sensory properties of extruded snacks from blends of finger millet, sweet potato, and soybean composite flour using response surface methodology. Discover Applied Sciences, 2024, 6(4): 183. https://doi.org/10.1007/s42452-024-05822-4
Nahemiah, D., Nkama, I., and Badau, M. H. Application of Response Surface Methodology (RSM) for the Production and Optimization of Extruded Instant Porridge from Broken Rice Fractions Blended with Cowpea. International Journal of Nutrition and Food Sciences, 2016, 5(2), 105. https://doi.org/10.11648/j.ijnfs.20160502.13
Nur Adibah, L., Nor Afizah, M., Wan Zunairah, W. I. and Syed Muhammad, S. K. Development of fibre-rich okara-based expanded snack via single screw extrusion. Food Research, 2024, 8(2), 48-56.
Ogunmuyiwa, O. H., Adebowale, A. A., Sobukola, O. P., Onabanjo, O. O., Obadina, A. O., Adegunwa, M. O., & Keith, T. Production and quality evaluation of extruded snack from blends of bambara groundnut flour, cassava starch, and corn bran flour. Journal of Food Processing and Preservation, 2017, 41(5), 1–7. https://doi.org/10.1111/jfpp.13183
Ojo, O.A. , Oke, E. K. , Martins, I.E. , Obadina, A. O. , Sobukola, O. P. and Bakare, H. A. Effect of extrusion process on the quality attributes of extruded snacks from malted sorghum at optimized. Nigerian Journal of Nutritional Sciences, 2016, 46(1): 136-143.
Okafor, C.A., Falade, K.O. Optimization of extrusion cooking on the characteristics of ready-to-eat breakfast cereal made from bambara groundnut based composite flour. Journal of Culinary Science and Technology. 2025, 23(3), 497-511.
https://doi.org/10.1080/15428052.2023.2282097
Okoye, E.C., Ezeugwu, E.H. Production, quality evaluation and acceptability of bread from wheat, bambara groundnut and yellow root cassava flours. International Journal of Food and Biosciences, 2019, 2(1), 11-17. Available at:
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How to Cite
ADEBAYO-OYETORO, Abiodun et al.
Proximate composition, anti-nutrient reduction, and functional properties of extruded cassava–bambara groundnut breakfast blends.
Food Science and Applied Biotechnology, [S.l.], v. 9, n. 2, p. 242-256, oct. 2026.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/541>. Date accessed: 14 oct. 2026.
doi: https://doi.org/10.30721/fsab2026.v9.i2.541.