Nutritional composition, thermal and structural properties of extrudates from Tannin sorghum, black-eyes cowpea composite flour

This study examined the nutritional composition, thermal, and structural properties of extrudates from tannin sorghum and black-eyes cowpea composite flour. The extrudates were produced from mixing tannin sorghum, and black-eyes cowpea at different ratios (70:30, 50:50, and 30:70). The nutritional composition, thermal, and structural properties of the extrudates were determined using standard methods. The results showed a significant (p ' 0.05) increase in protein content, rising from 12.12% in extruded tannin sorghum to 19.22% in the 30:70 extruded tannin sorghum–black-eyed cowpea blend, representing a 24.75–41.25% increase. Conversely, crude fat content decreased significantly (p ' 0.05), dropping from 0.36% in extruded tannin sorghum to 0.20% in the 30:70 blend, corresponding to a 27.78–44.44% reduction. The expansion of the extrudates decreases, and the functional properties increase with an increase in the percentage of black-eyes cowpea in the composite flour. There was an increase in resistance starch (1.20-17.48%). TPC (5.15-12.55 mg/g CE) and antioxidant activities of the extrudates that were made from composite flour with a higher percentage of black-eyes cowpea. In conclusion, compositing tannin sorghum with black-eyed cowpea may help in producing various confectionery products, which could improve consumers' health. Extrusion is one method of achieving this, as suggested by this study.