B. M. Yelmi

Evaluation of Stiff Porridge (Ruam nahan) Produced from Composite Flour Blends of Pearl Millet (Pennisetum glaucum) and African Yam Bean (Sphenostylis stenocarpa)

T. A. Dendegh, B. M. Yelmi & R. A. Dendegh · Asian Food Science Journal · 2021

Quality attributes of stiff porridges prepared from Pearl millet and African Yam Bean (AYB) flour blends were studied. Various ratios such as A (100% pearl millet), B (90:10), C (80:20), D (70:30), E (60:40) and F (50:50) of pearl millet and African Yam Bean (AYB) composite flour...

Open access Research Article 10.9734/afsj/2021/v20i930343

Extrusion Technology: A Tool for Value Addition to Food By-Products and Wastes

T. A. Dendegh, B. M. Yelmi & M. J. B. Abdullahi · Archives of Current Research International · 2021

The food processing industry generates an immense amount of waste and by-products, which leads to major concerns about the environment. However, most of these wastes, such as plant-derived by-products, are still nutritionally adequate for use in food manufacturing processes. Extr...

Open access Research Article 10.9734/acri/2021/v21i330236