Effect of extrusion variables on fermented maize-finger millet blend in the production of uji
Research output: Contribution to journal › Research article › Contributed › peer-review
Contributors
Abstract
The effects of screw speed, feed moisture, glucose, fructose, sucrose and maltose on extrusion of lactic fermented and dried maize-finger millet blend was investigated. Fermentation caused a reduction in sectional expansion index, flour bulk density and water absorption index (WAI) but increased specific volume, water solubility index and darkened the extrudates. Increase in feed moisture (13-25%) reduced sectional expansion index, specific volume and yellowness but increased extrudate moisture content, bulk density and darkness of the extrudates. Increasing screw speed (158-242 rpm) had a negative correlation only with specific volume and lightness (P
Details
| Original language | English |
|---|---|
| Pages (from-to) | 409-415 |
| Number of pages | 7 |
| Journal | LWT - Food Science and Technology |
| Volume | 37 |
| Issue number | 4 |
| Publication status | Published - 2004 |
| Peer-reviewed | Yes |
External IDs
| Scopus | 1942424254 |
|---|---|
| WOS | 000221080800004 |
| researchoutputwizard | legacy.publication#1625 |
Keywords
Keywords
- maize finger millet, fermentation, sugars, extrusion, AFRICAN SOUR PORRIDGE, EXTRUDED PRODUCTS, GRITS, STARCH, SUGARS