Nutrient and sensory qualities of extruded malted or unmalted millet/soybean mixture

Complementary blends were prepared from mixtures of malted or unmalted millet and soybean. The malted or raw millet was fortified with malted or raw soybean grain mixture at two ratios: 50% (an equal amount to the millet) or 30%. The mixture was extruded in a single screw 600 Jr. insta pro-extruder. The extruded mixtures were analysed for nutrient and sensory qualities. The crude protein was least (18.3%) in unmalted mixtures of 70% millet and 30% soybean (RM70RS30). A significantly (P<0.05) higher protein value of 28.9% was observed in malted mixtures (MM50MS50). Extruded combinations of 50% raw millet and 50% raw soybean (RM50RS50) had a significantly (P<0.05) higher gross energy value (1819 kJ/100 g) than other mixtures. There were significant differences between the calcium. phosphorus, magnesium, sodium and zinc levels of the mixtures. The mixtures were relatively high in minerals. Lysine and methionine content in the mixtures varied respectively, from 4.39 g/100 g protein in RM70RS30 to 5.30 g/100 g protein in MM50MS50 and 1.28 g/100 g protein in RM5ORS5O to 12 17 g/100 g(-1) protein in MM70MS30. The sensory evaluation showed that taste, flavour and texture increased with a greater proportion of malted ingredients, but the colour became unacceptable. While increase in the level of soybean improved the chemical values, mixtures with less soybean were more acceptable. (C) 2002 Elsevier Science Ltd. All rights reserved.