ISSN (Online): 2321-3418
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Food Science and Technology
Open Access

Optimization and formulation of maize based composite flour for extrusion of snacks

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DOI: 10.18535/ijsrm/v13i12.ft01· Pages: 215-227· Vol. 13, No. 12, (2025)· Published: December 19, 2025
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Abstract

Cereal based snacks are high in energy, but low in protein and functional components which can improve its nutritional quality. Therefore this study aimed to determine and optimize the nutritional composition of maize-defatted groundnut-banana flour formulation with enriched protein and fibre content for extrusion of snacks. Maize and green banana were processed into flour; while defatted groundnut flour was obtained by solvent extraction. The variable limits was set for maize, defatted groundnut and banana flours at 60-100%, 0-30%, and 0-10% respectively. Regression analysis was used to model the response variables which were optimized to obtain optimum desirability. Numerical optimization was achieved with the maximization of protein, antioxidant activity and phenol, while energy was minimized and others were set in range. The protein, ash and fibre content of the defatted groundnut was 56.82%, 3.73% and 2.59% with fat content of 6.36% which is good for stability. At the optimal flour blend of 65.30 (maize), 30.00 (defatted groundnut) and 4.70% (banana); and desirability of 62%,  predicted response values for phenol, protein, crude fibre, iron, potassium and energy of the optimized flour mixture were 10.29 mg/kg, 4204.91 mg/kg, 16.39%, 4.32%, 1.61 mg/100 g, 725.36 mg/100 g and 434.43 kCal/100 g respectively. The actual value for protein and fibre of the optimized flour was 17.28% and 4.45% with no significant difference at p<0.05 between the predicted and actual values of the responses. This study established an optimal enriched flour blend which can be used to enrich the protein content and develop healthy snack foods.

Keywords

OptimizationMixture designComposite flourDefatted groundnut flourBananamaize

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Author details
Modupe Sogo-Temi
Department of Food Science and Technology, Federal Polytechnic, Offa, Nigeria
✉ Corresponding Author
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Olanipekun B.F
Department of Food Science, Ladoke Akintola University of Technology, Nigeria
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Oyelade O.J
Department of Food Engineering, Ladoke Akintola University of Technology, Nigeria
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