The growing demand for nutrient-rich ready-to-eat foods has increased the need to understand moisture sorption characteristics and packaging stability of extruded Bambara groundnut-based breakfast meals to enhance their quality, safety, and shelf life. The objective of this study...
Open access
Research Article10.9734/afsj/2026/v25i7888
Composite flours, produced by blending various types of flours such as grains, tubers, and legumes, represent a promising alternative to traditional wheat flour. These blends enhance the nutritional profile of food products by increasing levels of protein, dietary fiber, vitamins...
Open access
Research Article10.9734/afsj/2025/v24i6792
Response surface methodology was used to investigate the effect of extrusion process on proximate composition of noodles analogue from water yam, yellow maize, and African yam bean flour mixture. Flour blend from water yam, yellow maize, and African yam bean were produced and was...
Open access
Research Article10.9734/afsj/2022/v21i11600
Zuwariah Ishak, Noor Fadilah Mohd Bakri, Syahida Maarof, Hadijah Hassan, Rodhiah Razali & Mohd Fakhri Hashim·Asian Food Science Journal·2021
Research finding on modification of pineapple peel through extrusion and steam pressure have led to increasing fiber and nutritional properties of the pineapple powder. The objective of the present study was to investigate the effect of extrusion processing and steam pressure on...
Open access
Research Article10.9734/afsj/2021/v20i830334
Elias Similoluwa Orekoya, Anthony Okhonlaye Ojokoh, Ayodele Openla Arogunjo, Jamiu Olaseni Aribisala, Paul Oladimeji Gabriel & Oluwatayo Ajayi-Moses·Asian Food Science Journal·2021
This research investigated effects of fermentation and extrusion on unripe plantain and pigeon pea blends. The samples were blended and prepared in three combinations (A=100g unripe plantain; B= 70g unripe plantain: 30g pigeon pea; C= 50g unripe plantain: 50g pigeon pea) and sect...
Open access
Research Article10.9734/afsj/2021/v20i630309
S. E. Orekoya, A. O. Ojokoh, A. O. Arogunjo, J. O. Aribisala, B. O. B. Ajayi-Moses, P. O. Gabriel & I. M. Akinwunmi·Asian Food Science Journal·2021
This study investigated effects of fermentation and extrusion on the in vitro protein andstarch digestibility of unripe plantain and pigeon pea blends. The blended samples were set-up in three arrangements (A=100g unripe plantain; B= 70g unripe plantain: 30g pigeon pea; C= 50g un...
Open access
Research Article10.9734/afsj/2021/v20i530301
In this study, the effect of twin screw extrusion variables on amino acid profile of Dakuwa produced from blends of sorghum (Sorghum bicolour L), groundnut (Arachis hypogea L) and tigernut (Cyperus esculentus L) were researched. For this purpose, feed moisture content (18, 22 and...
Open access
Research Article10.9734/AFSJ/2018/39871
Aim: Effect of Fermentation and Extrusion on nutrient and anti-nutrient composition of Acha and deffated Soybeans. Study Design: Four batches of Acha and defatted soy beans flour blends were varied at different ratio (100:0, 70:30 and 50:50). A batch was preconditioned and extrud...
Open access
Research Article10.9734/MRJI/2017/33263
This study was conducted to investigate effects of fermentation and extrusion on the chemical and sensory properties on blends of unripe plantain flour and cowpea flours. Three ratios (100:0, 80:20 and 60:40) of unripe plantain and cowpea flour were fermented and extruded. A tota...
Open access
Research Article10.9734/BMRJ/2016/23495