Given the growing interest of today's society in improving the nutritional profile of the food it
consumes, industrial food reformulation is booming. In this sense, due to its high yield, good …

Moringa oleifera Lam.(M. oleifera) is a fast-growing and esculent plant with high nutritional
and medicinal values. Traditionally, M. oleifera has been applied to treat anaemia, asthma …

The effect of alkali pre-treatment on the nutritional, anti-nutritional and functional properties
of moringa (Moringa oleifera) leaf flour (MLF), and sensory assessment of MLF-based snack …

Cereal-based puffed foods can deliver significant amounts of fruit and vegetable fiber,
however a major hurdle is the accompanying decrease in expansion and poor textural …

Dried powder from Moringa oleifera L. leaves (MOLP) could be considered a promising
naturally gluten-free (GF) ingredient to be added in the formulation of GF food products …

Extrudates made of 30 different wholegrain oat flour samples with diverse chemical
composition were prepared using a twin-screw extruder (screw speed 400 rotations per …

This study was conducted to investigate the application of extrusion cooking in the
production of snacks containing soybean (SB) and Moringa oleifera (MO) leaves as …

Healthy snacks are widely accepted and can be part of a daily diet since they can be eaten
in different areas such as homes, offices, conferences, workshops, and most especially in …

This project was aimed at determining the physicochemical properties of water yam-baobab-
tamarind flour composites and its potential use in extrusion cooking. Proximate and mineral …

Rye bran of two different particle sizes (coarse: 440 μm and fine: 28 μm) were prepared by
milling of commercial rye bran. Coarse and fine rye bran was added into a blend of rye …