ABSTRACT A commercially available extrusion cooker was successfully used to produce
pre‐cooked corn flours for use in making arepas, a thick unsalted unleavened corn cake …

Degerminated corn flours or grits are used in the ex—trusion cooking of a wide range of
snacks, breadings, croutons, breakfast cereals, pastas, food thickeners and ad—hesives …

Flat bread was produced by direct continuous extrusion cooking from mixtures (1: 1) of
wheat and rye flours both of normal (falling number 183) and high (falling number 61) α …

Experiments were conducted to produce an extruded corn dough (masa) and meal with the
same organoleptic properties as lime heat‐treated corn dough. Dry, raw corn kernels were …

Some physicochemical properties of dehydrated potato granules were studied in relation to
their suitability for extruded French fries. The freeze‐thaw granules exhibited higher water …

Thin porridges (atoles) were prepared from food-grade white maize or white sorghum using
modified traditional methods. Flours and atoles were prepared in the laboratory from …

High-fibre snack bars, containing 20 or 40% oat bran, were created by twin-screw extrusion
cooking of products containing wheat or triticale flour. In addition to oat bran and wheat or …

The effects of extrusion cooking on breadfruit flour, and breadfruit flour combined with corn
meal, and rice flo

Three sorghums containing different amounts of amylose (12.2, 21.5, and 26.7%) were
decorticated, ground and extruded at three extrusion moisture levels (17, 32, and 45%) …

The properties of Ogi derived from malted corn using wet and dry milling processes were
studied. Residual protein content of malted Ogi was slightly higher than those of Ogi. Malted …