snacks

Effect of Processing on the Antinutrient Content of Extruded Snacks from Cocoyam –Bambara Groundnut Flour Blends

Bulus Daniel Sadiq, Iro Nkama & Omah C. Esther · Asian Food Science Journal · 2022

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 Article 10.9734/afsj/2022/v21i930449

Effects of Extrusion Cooking Variables on the Proximate Composition of Extruded Snacks from Blends of Cocoyam and Bambara Nut Flours

B. D. Sadiq, I. Nkama & E. C. Omah · Asian Food Science Journal · 2022

Flour blends of cocoyam and Bambara groundnut were produced through extrusion cooking. Response Surface Methodology (RSM) Central Composite Rotatable Design (CCRD) was adopted for the formulations. Association of Analytical Chemist procedure was used to determine the proximate co...

Open access Research Article 10.9734/afsj/2022/v21i630434