Physical and textural attributes of rice-sweet potato-watermelon seed extruded snacks: influence of extrusion process conditions

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Published: May 25, 2026
DOI: https://doi.org/10.22299/apst.2026.278509
Keywords:
Extruded snacks Extrusion cooking Physical properties Rice flour Sweet potato Textural properties Watermelon seed

Main Article Content

Mayowa S. Sanusi
Department of Food Engineering, Faculty of Engineering and Technology, University of Ilorin, Nigeria.
Abdulkareem B. Bello
Department of Food Engineering, Faculty of Engineering and Technology, University of Ilorin, Nigeria.
Hamidu O. Sanusi
Department of Agricultural and Biosystems Engineering, Faculty of Engineering and Technology, University of Ilorin, Nigeria.
Toheeb B. Olaniran
Department of Food Engineering, Faculty of Engineering and Technology, University of Ilorin, Nigeria.
Eniola D. Adebayo
Department of Agricultural and Biosystems Engineering, Faculty of Engineering and Technology, University of Ilorin, Nigeria.
Ghali M. Yakub
Department of Food Engineering, Faculty of Engineering and Technology, University of Ilorin, Nigeria.
Hafsat F. Bankole
Shelterbelt Research Station Kano- Forestry Research Institute of Nigeria.
Oreoluwa T. Abodunrin
Department of Food Engineering, Faculty of Engineering and Technology, University of Ilorin, Nigeria.
Israel A. Adeniyi
Department of Agricultural and Biosystems Engineering, Faculty of Engineering and Technology, University of Ilorin, Nigeria.

Abstract

The combination of rice flour, sweet potato flour, and watermelon seed powder remains a relatively unexplored resource within the realm of extruded snacks production. Thus, this study investigated the effect of three extrusion process parameters: feed moisture content (FMC, 16-18%), exit barrel temperature (EBT, 120-140 °C), and barrel screw speed (BSS, 300-420 rpm) on rice-sweet potato-watermelon seed extruded snacks. Physical (bulk density, expansion ratio) and textural properties (hardness, fracturability, chewiness, gumminess, and stringiness) were measured using standard procedures. Statistical analysis identified the most influential parameters, with Pareto charts at a 95% confidence level and contour plots visualizing their impacts. Results showed significant variations: bulk density (0.22-0.73 g/cm³), expansion ratio (2.25-2.58), hardness (54.01-464.95 N), fracturability (22.65-176.28 N), chewiness (0.02-5 N), gumminess (0.86-41.84 N), and stringiness (4.83-5.20 mm). EBT had the greatest impact on expansion ratio, while FMC significantly affected hardness, fracturability, chewiness and gumminess, and BSS influenced bulk density and stringiness. The study concluded that extrusion conditions critically shape the physical and textural attributes of the products, providing valuable insights for optimizing extrusion settings to achieve desired textural profiles and enhance overall snack quality.

Article Details

How to Cite
Sanusi, M. S. ., Bello, A. B. ., Sanusi, H. O. ., Olaniran, T. B. ., Adebayo, E. D. ., Yakub, G. M. ., Bankole, H. F. ., Abodunrin, O. T. ., & Adeniyi, I. A. . (2026). Physical and textural attributes of rice-sweet potato-watermelon seed extruded snacks: influence of extrusion process conditions. Asia-Pacific Journal of Science and Technology, 31(03), APST–31. https://doi.org/10.22299/apst.2026.278509
Issue
Vol. 31 No. 03 (2026): MAY-JUN
Section
Research Articles
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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