M.J. Bature

The Impact of Extrusion Process Variables on the Physicochemical and Sensory Qualities of Maize (Zea mays), Bambara Groundnut (Vigna subterranea), and Sweet Potato (Ipomoea batatas) Based Extruded Products

M. Yusuf, K.B. Filli, M.J. Bature & M. Halilu · Asian Journal of Biotechnology and Genetic Engineering · 2026

Snack foods are typically designed to be portable, quick, and satisfying. High-temperature extrusion for a short duration "minimizes losses in vitamins and amino acids". Since protein-energy malnutrition and micronutrient deficiencies are widely prevalent, the utilization of unde...