Along the food production chain of animal, fish, and vegetable products, a huge amount of
by-products are generated every year. Major nutritional, financial, and environmental …

In the context of food waste valorization, the purpose of this study is to demonstrate the
complete valorization of soybean residue (okara) through supercritical carbon dioxide …

Soybean residue plays an important role in the food industry as a by‐product of soybean
processing, especially for functional foods which are beneficial for human health. It can …

The incorporation of okara, a by-product of soybean milk production, into gluten-free
products such as crispy waffles poses challenges due to the absence of gluten's viscoelastic …

Okara biochar was obtained through the pyrolysis process and continued by encapsulation
into beads form to ensure biochar does not leach into the environment. The utilization of …

This study investigates multiple extrusion regimens with twin screw extruder for valorising
soy press cakes (by-products of soy drink & tofu manufacturing process) by varying physical …

Lentil puffs were developed from a mixed design of varying weight fractions of lentil flour
(x1), lentil starch concentrate (x2), and lentil protein concentrate (x3) using a twin‐screw pilot …

Wheat dextrin is a modified wheat starch, classified as water-soluble. This study investigated
the effect of wheat dextrin as an ingredient in corn flour blends on extrusion characteristics …

This study investigated the effect of partially substituting corn semolina (CS) with mung bean
flour (MBF)(20%–60%) as well as feed moisture (FM)(16%–20%) and extruder barrel …

Childhood malnutrition in Ethiopia, exacerbated by limited access to affordable, nutrient-rich
foods, particularly zinc and iron, was addressed in this study. This study explores the …