Snacks from the blends of cocoyam and Bambara groundnut composite flour blends were developed through extrusion cooking Technology. Response Surface Methodology (RSM), formulations, and optimization of the process variables. The objective was to establish the optimum level of the...
Open access
Research Article10.9734/afsj/2022/v21i930449
Aim: This study was designed and implemented to produce instant breakfast cereals from the blends of sorghum and Bambara groundnut flour through extrusion cooking as a strategy to reduce phytic acid and polyphenol and improve the protein digestibility and solubility. Methodology:...
Open access
Research Article10.9734/ACSJ/2016/28565
Aims: This study was designed to assess the effect of Bambara groundnut flour, feed moisture and barrel temperature on the mineral profile of extruded sorghum-Bambara groundnut blends and the possible mineral contribution of the products to human nutrition. Study Design: A centra...
Open access
Research Article10.9734/BJAST/2016/28700