Development of a protein-rich composite sorghum - Cowpea instant porridge by extrusion cooking process

LWT

Volumn 35, Issue 2, 2002, Pages 120-127

  Pelembe, L A M ^a   Erasmus, C ^b   Taylor, J R N ^c  

^a EDUARDO MONDLANE UNIVERSITY   (Mozambique)

^b DSI CSIR Nanotechnology Innovation Centre   (South Africa)

^c UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

Cowpea; Extrusion; Functional properties; Porridge; Sorghum

Indexed keywords

GLYCINE MAX; ZEA MAYS;

EID: 0035997456     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2001.0812     Document Type: Article

References (38)

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5. Nutritional properties of extruded foods
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9. Cowpea
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12. Extrusion cooking of starch and starchy products
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18. Starch
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21. Effect of surimi addition to fresh pasta on ultra-structure and cooked firmness
22. Sensory and functional properties of extruded corn-soy blends
23. Modification of carbohydrate components by extrusion-cooking of cereal products
24. Effects of flour-to-ratio and time of testing on sorghum porridge firmness as determined by a uniaxial compression test
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29. Protein reactions during extrusion cooking
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31. Mashing with malted grain sorghum
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