Response surface methodology for studying the effects of feed moisture and ingredient variations on the chemical composition and appearance of extruded sorghum-groundnut-cowpea blends

International Journal of Food Engineering

Volumn 6, Issue 6, 2010, Pages

  Asare, Emmanuel K ^a   Sefa Dedeh, Samuel ^a   Afoakwa, Emmanuel Ohene ^a   Sakyi Dawson, Esther ^a   Budu, Agnes S ^a  

^a UNIVERSITY OF GHANA   (Ghana)

Author keywords

colour; extrudates; extruder; extrusion; nutritive value; ready to eat product; response surface methodology; sorghum

Indexed keywords

COLOUR; EXTRUDATES; NUTRITIVE VALUES; READY-TO-EAT PRODUCTS; RESPONSE SURFACE METHODOLOGY; SORGHUM;

BLENDING; CARBOHYDRATES; COLOR; CONCENTRATION (PROCESS); EXTRUDERS; EXTRUSION; MOISTURE; PHOSPHORUS; SURFACE PROPERTIES;

CHEMICAL CONTAMINATION;

ARACHIS HYPOGAEA;

EID: 78650917103     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.2025     Document Type: Article

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