Mineral and Antinutrient Content of High Quality Cassava‐Tigernut Composite Flour Extruded Snack

This study investigated the mineral and antinutrient composition of extruded snack produced from different blends of high quality cassava and tigernut flour. The extruded snacks were produced using a single‐screw laboratory extruder at constant feed moisture (27%), screw speed (60 rpm) and barrel temperature (80C). It was observed that the extrudates had higher values for mineral composition (phosphorus, calcium, magnesium, potassium and iron) than the composite flour which showed that extrusion cooking improves the absorption of the minerals. The antinutrient (tannin, phytate, saponin, oxalate, alkaloids and total phenolic) contents of all the flour blends significantly (P