A three factor three level full factorial experimental design was used to determine the effect of extrusion variables on the colour of the extrudate with (90, 100 and 110°C) barrel temperature (50:20:30, 20:25:25 and 50:30:20) feed composition for ratios of sorghum groundnut and...
Open access
Research Article10.9734/jerr/2018/v1i29798
In this study, the effect of twin screw extrusion variables on amino acid profile of Dakuwa produced from blends of sorghum (Sorghum bicolour L), groundnut (Arachis hypogea L) and tigernut (Cyperus esculentus L) were researched. For this purpose, feed moisture content (18, 22 and...
Open access
Research Article10.9734/AFSJ/2018/39871
Aitbek Kakimov, Zhaynagul Kakimova, Gulmira Mirasheva, Aigerim Bepeyeva, Sandugash Toleubekova, Madina Jumazhanova, Gulmira Zhumadilova & Zhanibek Yessimbekov·Annual Research & Review in Biology·2017
At present time, there has been a growing interest in the consumption of probiotic food products. This study presents the results of the determination of amino acids in sour-milk drink with encapsulated Lactobacillus casei probiotics. Probiotics were encapsulated in pectin capsul...
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Research Article10.9734/ARRB/2017/36079
Finger millet is fiber rich nutritious food which can be used by diabetic patients and also by healthy persons to maintain body weight owing to their inherent good amount of resistant starch and dietary fiber. Various degrees of structural transformations in the starches can be o...
Open access
Research Article10.9734/CJAST/2017/34495
Aim: Effect of Fermentation and Extrusion on nutrient and anti-nutrient composition of Acha and deffated Soybeans. Study Design: Four batches of Acha and defatted soy beans flour blends were varied at different ratio (100:0, 70:30 and 50:50). A batch was preconditioned and extrud...
Open access
Research Article10.9734/MRJI/2017/33263
Polypropylene (PP) has been used extensively in many parts of the industry. The main reason for the frequent use of polypropylene is low cost, easy processing and high performance. Diatomite (D) has superior properties in terms of surface area, thermal conductivity, porosity, par...
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Research Article10.9734/IRJPAC/2016/30960
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:...
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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
This study was conducted to investigate effects of fermentation and extrusion on the chemical and sensory properties on blends of unripe plantain flour and cowpea flours. Three ratios (100:0, 80:20 and 60:40) of unripe plantain and cowpea flour were fermented and extruded. A tota...
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Research Article10.9734/BMRJ/2016/23495
The wire coating thickness and quality depend on the wire speed, polymer viscosity, polymer melt temperature and the gap between the wire and exit end of the die. In this paper, results of experimental investigation are presented by comparing the coating quality on galvanized mil...
Open access
Research Article10.9734/BJAST/2014/11893
Response surface methodology (RSM) of Wang Yong design of 16 experimental runs has been applied in extrusion cooking process of rice, shrimp and aswagandha (Withania sominifera) feed mixture for maximizing expansion ratio (ER), product acceptability (AC) , retention in total anti...
Open access
Research Article10.9734/BJAST/2014/6773
A three-factor three level Response surface methodology central composite retortable design (CCRD) was adopted to study the effect of feed composition (X1), feed moisture content (X2) and screw speed (X3) on proximate compositin, amino acid and sensory evaluation during extrusion...