EXTRUSION PROCESSING FOR VALUE-ADDED PRODUCTION OF FOOD AND FEED

• Sponsoring Institution: National Institute of Food and Agriculture
• Project Status: TERMINATED
• Funding Source: AFRI COMPETITIVE GRANT
• Reporting Frequency: Annual
• Accession No.: 1007969
• Grant No.: 2016-67018-24700
• Project No.: KYADEDEJI
• Proposal No.: 2015-05905
• Program Code: A1361
• Project Start Date: Jan 15, 2016
• Project End Date: Jan 14, 2017
• Grant Year: 2016

Project Director
Adedeji, A. A.

Recipient Organization
UNIVERSITY OF KENTUCKY
500 S LIMESTONE 109 KINKEAD HALL
LEXINGTON,KY 40526-0001

Performing Department
Biosystems and Agricultural Engineering

Non Technical Summary
Extrusion is a very versatile process that combines several unit operations (mixing, cooking, sterilization and shaping) in one and it has wide application in the food and feed industries. Access to a lab-scale extruder will contribute significantly to teaching, research and extension activities here at University of Kentucky. The equipment will serve faculty across two colleges (College of Food, Agriculture and Environment and College of Engineering) and it will help kick-start research and extension programs of several junior faculty.With procurement of an extruder, studies will be conducted on how biopolymer (agricultural materials of plant and animal origin like grains, starch, fat, chemical, etc.) conversion (gelatinization, dextrinization and denaturation) influences bioavailability of nutrients and destruction of antinutritional factors in ingredients like cereals. We will also research development of new and value-added products from various ingredients for human food application and animal feed that will lead to profitability for all stakeholders involved in the ingredient production and processing, and product sale. With an extruder, we are positioned to impact the agro-production and food processing industries in Kentucky and nationally, provide training to our students at every level on extrusion, and use extrusion demonstration to create awareness and interest in STEM programs in Kentucky.

Animal Health Component

0%

Research Effort Categories

Basic

5%

Applied

60%

Developmental

35%

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
501	1599	2020	90%
502	5010	2020	10%

Knowledge Area
502 - New and Improved Food Products; 501 - New and Improved Food Processing Technologies;

Subject Of Investigation
1599 - Grain crops, general/other; 5010 - Food;

Field Of Science
2020 - Engineering;

Keywords

extrusion

extruder

feed

food

value-addition.

Goals / Objectives
Expand the Food Engineering laboratory capacity at University of Kentucky through procurement of a lab-scale extruder.Develop studies on influence of extrusion variables on physicochemical characteristics, bioavailability of nutrients and destruction of antinutritional factors in foods from gluten-free cereals like millet.Determine the effects of extrusion conditions on feeds, their nutrients digestion and utilization in non-ruminant animals.Integrate the extruder into the education and outreach programs at University of Kentucky e.g. student labs and 4-H workshops.

Project Methods
Studies proposed as part of this equipment grant include alternative grain value-addition and feed production and quality evaluation based on extrusion variables. Experiments will be designed to study the effect of extrusion variable like screw configuration, screw speed, die dimension, thermal energy input; and the raw material properties like starch content, moisture content, protein content, fat content, addition of processing aid like monoglycerides, titanium oxide on attributes of extrudates like degree of expansion, degree of gelatinization/ cooking, piece density, pasting properties, antinutritional factor reduction, digestibility, rheological properties, aesthetic appeal, bowl-life, water absorption capacity, bulkiness (bulk density), feed conversion factor, sinking property, etc.

Progress 01/15/16 to 01/14/17

Outputs
Target Audience: Nothing Reported Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest? Nothing Reported What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? Through the funding support from USDA-NIFA FASE Equipment grant in a cost-share arrangement, PI and co-PI were able to procure a twin screw Lab scale extruder (Prism EuroLab, 16 mm, Thermo Fisher, US) in August 2016. The installation was completed on October 19, 2016. The equipment has a throughput between 0.5 - 10 kg/h; 40 L/D barrel dimension; 1000 rpm screw range; touch screen for auto-control of parameters; data logger software; closed loop water chiller among other accessories. All at a total cost of $160,000 (which also include installation cost and accessories purchase). This fulfilled objective 1 laid out in our proposal. The lead-PI secured a small grant from University of Kentucky Charles E. Barnhart Grant to organize a STEM workshop in summer of 2017. The workshop is titled "Extrusion process for making healthy snacks - A 4-H Workshop". This is planned as an all-day workshop that will provide kids in middle and high school opportunity (theory and hands-on) to learn how to convert food processing by-products like Brewer's spent grains and some cereals like millet into expanded products that can be consumed as snack or for making porridge in ground form. The students will gain how engineering principles are used in making good foods for humans. The event is planned to be a yearly activity. This workshop is an evidence of strength that this grant has added to our program for integrating research and education, especially targeted toward increased enrollment in engineering degree. This is a partial fulfillment of objective IV. There two research projects are at the initiation stage by two of my graduate students. The first project will explore extrusion processing variable impact on expanded product from high fiber source and millet flour. This study will allow us to understand physical, organoleptic and nutritional qualities of expanded products from an under-utilized grain and food processing waste. The second project will explore ingredient from uncommon protein source - insect (cricket) as major base ingredient in developing extruded product. The impact of extrusion processing conditions and ingredient properties on the final product will be determined. Both research projects will increase our understanding of food byproduct and insect protein source on quality of extruded product in human food applications. This would be a partial fulfillment of objective II. In the area of feed, a study to investigate the effect of extrusion processing conditions (screw speed and barrel temperature) and exogenous enzyme supplementation on energy and nutrient digestibility in cannulated pigs is in the planning stage. In the proposed study, the effects of 2 extrusion temperatures with or without enzyme supplementation on ileal nutrient and energy digestibility will be evaluated. In the next few years, we intend to use the opportunity of access to this extruder to generate data to leverage other USDA - NIFA funding opportunities.

Publications