NUTRIENT AND ANTINUTRIENT COMPOSITION OF EXTRUDED ACHA/SOYBEAN BLENDS JULIAN C. ANUONYE 1,5 , JOHN O. ONUH 2 , EVANS EGWIM 3 and SAMUEL O. ADEYEMO 4 1 Department of Food Science and Nutrition Federal University of Technology PMB 65 Minna, Niger State, Nigeria 2 Department of Food, Nutrition and Home Sciences Kogi State University Anyigba, Nigeria 3 Department of Biochemistry Federal University of Technology Minna, Niger State, Nigeria 4 Department of Biochemistry Bingham University New Karo, Nasarawa State, Nigeria Accepted for Publication March 3, 2009 ABSTRACT The nutrient and antinutrient composition of raw and extruded blends of acha and soybean was evaluated. Acha and soybean grains were cleaned and milled into flour separately and sieved to pass 0.75–1.00 mm mesh. The moisture content of the flours was determined. Soybean flour was added to acha flour at 25% levels of substitution. The moisture content of the blends was adjusted to 25% levels. The blend was extruded using a Brabender laboratory single-screw extruder (Duisburg DCE-330 model, Duisburg, Germany). Amino acid profile, proximate composition, minerals and some water-soluble vitamins of raw and extrudate samples were determined. The oxalate, saponin, tannin, and phenol, content of raw and extrudate samples were also quantified. The results showed that the amino acids of the raw blend were higher (14.00– 50.38%) than either of the sole flours. Extrusion cooking resulted in the depletion of some amino acids between 2.96 and 40%, with methionine and phenylalanine recording the highest and least losses. As expected, fat content of the blend increased from 2.8 to 8.33% alongside the protein (7.05–14.28%). 5 Corresponding author. TEL: +2348068427705; EMAIL: anujan2003@yahoo.com Journal of Food Processing and Preservation 34 (2010) 680–691. 680 DOI: 10.1111/j.1745-4549.2009.00425.x © 2010 Wiley Periodicals, Inc.