摘要：The materials used included sorghum, maize, wheat and soybean and two composite flours were formulated Sorghum-Maize-Soy 1 (SMS1) and Sorghum-Maize-Soy 2 (SMS2). Nutritional and functional characteristics of the two products were determined after High Temperature Short Time (HTST) extrusion; SMS2 had higher content (p < 0.05) of zinc, magnesium and phosphorus than SMS2. SMS1 and SMS2 had protein content of 23.87 and 17.95% wt (percent weight) respectively with energy value of 1 694.89 and 1 540.88 Kilojoule/100g (KJ/100g) respectively while In vitro Protein Digestibility (IVPD) was found at 72.32 and 68.85% wt respectively. Linoleic acid, linolenic acid and all the essential amino acid s were found in both extrudates and lysine was well retained during HTST extrusion. In general, changes in proximate composition , minerals and amino acid s content during HTST extrusion were significant in both flours while fatty acid s content did not change significantly. SMS1 was characterized by a decrease in viscosity on cooling as indicated by setback viscosity value, 12.00 Brabender Unit (BU), a pointer towards low retrogradation property of the flour. SMS1 had the lowest (p < 0.05) peak viscosity of 15.00 BU but showed the highest (p < 0.05) paste stability with 2.0 BU of breakdown viscosity. Results showed that SMS1 flour would have better gelation characteristics than SMS2 at similar concentrations with a least gelation concentration of 16.66% (w/v).
