Publication:
Effect of Extrusion Variables on Fermented Maize–Finger Millet Blend in the Production Of Uji

Thumbnail Image

Files

Effect of Extrusion Variables on Fermented Maize.pdf (361.92 KB)
Total Views 0
total views
Total Downloads 3
total downloads

Date

2004

Authors

Journal Title

Journal ISSN

Volume Title

Funder

Deutscher Akademischer Austauschdienst (DAAD).

Publisher

ScienceDirect

Research Projects

Organizational Units

Journal Issue

Cite this Item

Calvin, O., Thomas, H., Anette, Z., Hofmann, T., & Bley, T. (2004). Effect of Extrusion Variables on Fermented Maize–Finger Millet Blend in the Production  Of Uji. ScienceDirect. https://repository.nrf.go.ke/handle/123456789/1237

Abstract

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.

Description

Abstract

Keywords

extrusion variables, fermented maize–finger, finger millet blend, production of uji

URI

https://www.sciencedirect.com/science/article/abs/pii/S0023643803002019
 https://repository.nrf.go.ke/handle/123456789/1237

Collections

Animal Breeding

Usage Statistics