[PDF][PDF] Influence of extrusion variables on some functional properties of extruded millet-soybean for the manufacture of 'fura': A Nigerian traditional food
'Fura'is a traditional thick dough ball snack produced principally from millet or sorghum
which is common in Northern Nigeria. It is consumed with 'nono'(local yoghurt produced …
which is common in Northern Nigeria. It is consumed with 'nono'(local yoghurt produced …
The effect of extrusion conditions on the physicochemical properties and sensory characteristics of millet–cowpea based fura
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 …
design (CCRD) was adopted to study the effect of feed composition (X1), feed moisture …
[PDF][PDF] The effect of extrusion conditions on the physical and functional properties of millet–Bambara groundnut based fura
Studies were conducted on the Extrusion of fura from pearl millet and Bambara groundnut
applying the Response Surface Methodology (RSM) consisting of 15 design points, using a …
applying the Response Surface Methodology (RSM) consisting of 15 design points, using a …
[HTML][HTML] System parameters and product properties responses during extrusion of fura from millet-soybean mixtures
ABSTRACT A three-factor, three-level central composite rotatable composite design (CCRD)
was adopted to study the effect of feed composition (X 1), feed moisture content (X 2) and …
was adopted to study the effect of feed composition (X 1), feed moisture content (X 2) and …
[PDF][PDF] Application of response surface methodology for the study of composition of extruded millet-cowpea mixtures for the manufacture of fura: A Nigerian food
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) …
(CCRD) was adopted to study the effect of feed composition (X1), feed moisture content (X2) …
Development and characterization of extruded fura from mixtures of pearl millet and grain legumes flours
I Nkama, K Bulus Filli - International journal of food properties, 2006 - Taylor & Francis
Dehulled pearl millet flour (100%) and blends of pearl millet, cowpea, groundnut and
soybean flours at 80: 20, 70: 30 were extruded at 30 g moisture/100 g sample using a …
soybean flours at 80: 20, 70: 30 were extruded at 30 g moisture/100 g sample using a …
Effect of process variables on the hydration properties and acceptability of extruded millet‐soybean blends for fura manufacture
Purpose–Fura is a traditional thick dough ball snack produced principally from millet or
sorghum which is common in Nigeria. It is consumed with nono (local fermented milk) or …
sorghum which is common in Nigeria. It is consumed with nono (local fermented milk) or …
[PDF][PDF] Hazard Analysis Critical Control Points (HACCP) in the Production of Soy-kunun Zaki: A Traditional Cereal-Based Fermented Beverage of Nigeria
D Nahemiah, OS Bankole, MA Tswako… - Am. J. Food Sci …, 2014 - researchgate.net
Abstract In this study, Hazard Analysis Critical Control Point (HACCP) was adopted for the
evaluation of food safety hazards in the production of local cereal-based beverage (soy …
evaluation of food safety hazards in the production of local cereal-based beverage (soy …
[PDF][PDF] Application of response surface methodology for the evaluation of proximate composition and functionality of millet-soybean fura extrudates
Fura is a traditional thick dough ball snack produced principally from millet or sorghum
which is common in Northern Nigeria. It is consumed with nono (traditional yoghurt …
which is common in Northern Nigeria. It is consumed with nono (traditional yoghurt …
Instrumental and sensory textural properties of fura made from different cereal grains
VA Jideani, IM Danladi - International Journal of food properties, 2005 - Taylor & Francis
A uniaxial compression test and sensory textural analysis were conducted on fura samples
from rice, millet, acha, maize, and sorghum flours. Maize fura had significantly higher …
from rice, millet, acha, maize, and sorghum flours. Maize fura had significantly higher …