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 mashed in water before consumption in the form of porridge. The purpose of this paper is to study the optimization of feed...

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Bibliographic Details
Published in:British food journal (1966) 2013-01, Vol.115 (6), p.884-898
Main Authors: Filli, K.B, Nkama, I, Jideani, V.A, Ibok, I.U
Format: Article
Language:English
Subjects:
Acceptability
Consumption
Cooking
Design
Extrusion
Extrusions
Feed composition
Food
Food & nutrition
Grain
Hydration
Millet
Moisture
Moisture content
Nutrition research
Nutritional status
Proteins
Public policy & environmental management
Snack foods
Sorghum
Soybeans
Studies
Texture
Variance analysis
Viscosity
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Summary: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 mashed in water before consumption in the form of porridge. The purpose of this paper is to study the optimization of feed composition, feed moisture and screw speed on acceptability and hydration properties of fura extrudates from pearl millet and soybean flour mixtures. Design/methodology/approach Design/methodology/approach – The effects of extrusion conditions feed composition (ratio of soybean to millet), percentage moisture wet basis and screw speed (rpm) on the hydration properties and the acceptability of fura from millet-soybean flour mixtures were studied using a single screw extruder. Response surface methodology (RSM) was adopted to evaluate the hydration properties responses of fura extrudates. Findings Findings – The models showed R Originality/value – The extrusion cooking data from this study could help predict the expected performance in investigations of potential use of millet and soybean to explore the possibility of industrial projection.
ISSN:0007-070X
1758-4108
DOI:10.1108/BFJ-May-2010-0091