The growing demand for nutrient-rich ready-to-eat foods has increased the need to understand moisture sorption characteristics and packaging stability of extruded Bambara groundnut-based breakfast meals to enhance their quality, safety, and shelf life. The objective of this study...
Open access
Research Article10.9734/afsj/2026/v25i7888
Composite flours, produced by blending various types of flours such as grains, tubers, and legumes, represent a promising alternative to traditional wheat flour. These blends enhance the nutritional profile of food products by increasing levels of protein, dietary fiber, vitamins...
Open access
Research Article10.9734/afsj/2025/v24i6792
Response surface methodology was used to investigate the effect of extrusion process on proximate composition of noodles analogue from water yam, yellow maize, and African yam bean flour mixture. Flour blend from water yam, yellow maize, and African yam bean were produced and was...
Open access
Research Article10.9734/afsj/2022/v21i11600
Zuwariah Ishak, Noor Fadilah Mohd Bakri, Syahida Maarof, Hadijah Hassan, Rodhiah Razali & Mohd Fakhri Hashim·Asian Food Science Journal·2021
Research finding on modification of pineapple peel through extrusion and steam pressure have led to increasing fiber and nutritional properties of the pineapple powder. The objective of the present study was to investigate the effect of extrusion processing and steam pressure on...
Open access
Research Article10.9734/afsj/2021/v20i830334
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 Article10.9734/acri/2021/v21i330236
Elias Similoluwa Orekoya, Anthony Okhonlaye Ojokoh, Ayodele Openla Arogunjo, Jamiu Olaseni Aribisala, Paul Oladimeji Gabriel & Oluwatayo Ajayi-Moses·Asian Food Science Journal·2021
This research investigated effects of fermentation and extrusion on unripe plantain and pigeon pea blends. The samples were blended and prepared in three combinations (A=100g unripe plantain; B= 70g unripe plantain: 30g pigeon pea; C= 50g unripe plantain: 50g pigeon pea) and sect...
Open access
Research Article10.9734/afsj/2021/v20i630309
S. E. Orekoya, A. O. Ojokoh, A. O. Arogunjo, J. O. Aribisala, B. O. B. Ajayi-Moses, P. O. Gabriel & I. M. Akinwunmi·Asian Food Science Journal·2021
This study investigated effects of fermentation and extrusion on the in vitro protein andstarch digestibility of unripe plantain and pigeon pea blends. The blended samples were set-up in three arrangements (A=100g unripe plantain; B= 70g unripe plantain: 30g pigeon pea; C= 50g un...
Open access
Research Article10.9734/afsj/2021/v20i530301
In this study, treated coffee ground wastes (CGW) was evaluated for adsorption of methylene blue (MB) from contaminated solution using contact time, initial dye concentrations, adsorbent dose, and solution temperature as operational factors. The adsorbent was treated using chemic...
Open access
Research Article10.9734/CSJI/2020/v29i1030208
Aims: Attempts were made to study flaxseed oil incorporated extruded snack by adopting response surface methodology (RSM) approach. Study Design: Central Composite Rotatable Design (CCRD). Place and Duration of Study: Department of Food Processing Technology, A.D. Patel Institute...
Open access
Research Article10.9734/ejnfs/2020/v12i1230371
This study was aimed to measure the effect of extrusion on the molecular degradation and physical characteristics of the sago starch by employing response surface method. The starch was extruded in a twin screw extruder with moisture contents of 25, 32.5, and 40%; melt temperatur...
Open access
Research Article10.9734/jsrr/2020/v26i830292
Fermentation and extrusion have been proven to increase the nutritional value of foods by reducing the water-binding capacity of cereal flour. Thus, the effect of fermentation and extrusion on the microbiological qualities, proximate compositions and organoleptic properties of or...
Open access
Research Article10.9734/sajrm/2019/v5i430137
Mushrooms are considered to be a healthy food as they are low in fat, high in protein with good biological value and antioxidant properties. Mushrooms also contain appreciable amounts of dietary fiber. But their quality starts deteriorating immediately after the harvest. On the o...
Open access
Research Article10.9734/ejnfs/2020/v12i130179
Extrusion cooking is one of the most efficient and versatile food processing technologies that can be used to produce pre-cooked and dehydrated food products. This study aimed at investigating the mineral compositions and organoleptic properties of fermented and extruded ripe pla...
Open access
Research Article10.9734/ejnfs/2019/v10i130091
This research involved the design and modification of an existing fish feed extruder which was subjected to evaluation in order to produce floatable fish feeds. It was observed that the temperature of the extruded feed was on the average of 70°C with moisture content of 25% wet b...
Open access
Research Article10.9734/jerr/2019/v4i216899
Fortified rice analogues can be manufactured using broken rice flour to suit the nutrient needs of target malnourished populations whose staple food is rice. The purpose of the study was to investigate the feasibility of fortifying rice analogues with iron and zinc. The fortifica...
Open access
Research Article10.9734/EJNFS/2019/44342