School of Graduate Study Department of Chemical Engineering

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Addis Ababa University School of Graduate Study Department of Chemical Engineering Effect of extrusion cooking on some quality attributes of full-fat soy flour and soy protein concentrate from locally grown Soybean (Glycine Max L.) varieties A Thesis Submitted to the School of Graduate Studies of Addis Ababa University in Partial Fulfillment of Requirements for the Degree of Masters of Science in Chemical Engineering (Food Engineering) Approved by the Examining Board By Fouzia Muhsin Chairman, Department’s Graduate Committee Ato Adamu Zegeye Advisor Dr-Ing. Nurelegne Tefera Internal Examiner ii
Dedicated to my dear father iii
Page 1: Addis Ababa University School of Gr
Page 5 and 6: Abstract Soybean (Glycine max L.) v
Page 7 and 8: 3.2.1 Materials 23 3.2.2 Equipment
Page 9 and 10: Table No. List of Tables Titles Pag
Page 11 and 12: List of Abbreviations AACC Approved
Page 13 and 14: 1.1 Background Chapter 1 Introducti
Page 15 and 16: extruded full fat SPC and extruded
Page 17 and 18: 2.2 Processed soybean products The
Page 19 and 20: Soy protein concentrate is the prod
Page 21 and 22: c) Hot Water Leaching Process Prote
Page 23 and 24: Fig. 2.2 Screw configuration of Twi
Page 25 and 26: Oil and Fats The level of applied s
Page 27 and 28: Soy protein has been identified as
Page 29 and 30: Characteristic While texturizing th
Page 31 and 32: c) Seed Density Seed density is a c
Page 33 and 34: properties of extruded polymeric me
Page 35 and 36: Chapter 3 Material and Methods 3.1
Page 37 and 38: 3.4.1.2 Full fat soy flour (FFSF) T
Page 39 and 40: Impurities Cracking (Decorticator)
Page 41 and 42: ⎛ M ⎞ f − M i W = R⎜ ⎟
Page 43 and 44: 3.4.2.3.3 Specific Mechanical Energ
Page 45 and 46: 3.4.3Analytical Methods 3.4.3.1 Pro
Page 47 and 48: 3.4.3.2 Determination of physicoche
Page 49 and 50: centrifuge type UJ III Germany 1972
Page 51 and 52: hundred seed mass of locally grown
Page 53 and 54:
4.3 Changes during extrusion cookin
Page 55 and 56:
4.3.2 Extrusion Cooking of Full fat
Page 57 and 58:
viscosity of the melt (Kebede, 2006
Page 59 and 60:
similar for all products of the two
Page 61 and 62:
4.4.2 Protein Fig.4.5 Comparison of
Page 63 and 64:
4.4.4 Crude fiber The crude fiber o
Page 65 and 66:
al., (2005). According to Onimawo e
Page 67 and 68:
On the other hand the WAI value of
Page 69 and 70:
Table 4.9 Water absorption and wate
Page 71 and 72:
OAC [gm/gm] 2.5 2 1.5 1 0.5 0 Oil a
Page 73 and 74:
EA [%] ES [%] 60 50 40 30 20 10 0 6
Page 75 and 76:
Cultivar Sample type Clark 63K SCS
Page 77 and 78:
5. Suggested technology for product
Page 79 and 80:
Material Balance on from cleaning t
Page 81 and 82:
• Feed temperature = 20 0 C • H
Page 83 and 84:
Annual operation consumption In put
Page 85 and 86:
5.3 Plant capacity and Production p
Page 87 and 88:
5.4.3 Manpower requirement The tota
Page 89 and 90:
5.5.3 Determination of unit product
Page 91 and 92:
6. Conclusion and Recommendation 6.
Page 93 and 94:
6. Application of FFSF and FF-SPC f
Page 95 and 96:
Bishnosi, S., and Khetarpaul, N.,19
Page 97 and 98:
Harper, J.M. 1992. Extrusion proces
Page 99 and 100:
Peters, M.S., and Timerhause, K.D.,
Page 101 and 102:
Appendices Appendix A: Annual Main
Page 103 and 104:
Appendix B Annual utilities require
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School of Graduate Study Department of Chemical Engineering

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