Abstract

This study examines the functional, rheological and pasting properties of sorghum and groundnut blend extruded to produce instant kunu gyada . The sorghum and groundnut blend were extruded and fermented at a ratio of 78:22g. Functional, rheological, and pasting properties of the samples were determine using standard methods. Functional properties with bulk density, foaming capacity, gelation temperature, water absorption capacity and wettability of the flours increases from 0.607g/ml, 0.125 - 0.200ml/g, 62.500-73.500 ᵒC, 7.860- 8.400ml/g and 5.76-93.00s, respectively. The viscosity at 50 ranged from 65-359cp -86-203cp and 100 rpm ranged from 29-203cp -43-118cp and for both extruded and fermented flour at varying temperatures ranged from, respectively. There was increase in viscosity after extrusion. Pasting properties increased significantly in the extruded flour when compared with the fermented flour. The results of this study showed that the functional, rheological, and pasting properties improved after extrusion.