Animal Breeding

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Browsing Animal Breeding by Funder "Deutscher Akademischer Austauschdienst (DAAD)."

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    Effect of Extrusion Variables on Fermented Maize–Finger Millet Blend in the Production Of Uji
    (ScienceDirect, 2004) Onyango Calvin; Henle Thomas; Ziems Anette; Thea Hofmann; Thomas Bley
    The effects of screw speed, feed moisture, glucose, fructose, sucrose and maltose on extrusion of lactic fermented and dried maize–finger millet blend was investigated. Fermentation caused a reduction in sectional expansion index, flour bulk density and water absorption index (WAI) but increased specific volume, water solubility index and darkened the extrudates. Increase in feed moisture (13–25%) reduced sectional expansion index, specific volume and yellowness but increased extrudate moisture content, bulk density and darkness of the extrudates. Increasing screw speed (158–242 rpm) had a negative correlation only with specific volume and lightness (P<0.05). An increase in the content of any of the sugars reduced extrudate moisture content, sectional expansion index, WAI and specific volume but increased bulk density and water solubility index. Extrudates treated with monosaccharides were darker than extrudates treated with disaccharides.
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    Production of High Energy Density Fermented Uji using a Commercial Alpha-Amylase orby Single-Screw Extrusion
    (ScienceDirect, 2003) Onyango Calvin; Henle Thomas; Hofmann Thea; Bley Thomas
    The effects of alpha-amylase and extrusion on the viscosity and energy density of uji, a spontaneously fermented thin porridge from different combinations of maize, finger millet, sorghum and cassava, were investigated. Fermentation alone was not able to reduce the viscosity of uji, but addition of 0.1–2.1 ml/100 ml alpha-amylase to the fermented slurry or extrusion of the fermented and dried flour at 150–180°C and a screw speed of 200 rpm reduced the viscosity of 20 g/100 ml uji from 6000–7000 to 1000–2000 cP, measured at 40°C and a shear rate of 50 s−1. The amount of flour required to make uji could thus be increased by a factor of 2.0–2.5 and consequently it was possible to produce uji with acceptable energy densities (0.6–0.8 kcal/g) for child feeding.