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Physio-Chemical And Sensory Properties Of A Nutrient-Fortified Extruded Product, Tajudini Lassissi Akande

Graduate Theses and Dissertations

Protein malnutrition is responsible for half the deaths of children under the age of five each year in developing countries. More than 4%, 26%, and 70% of children with protein malnutrition live in Latin America/the Caribbean, Africa, and Asia, respectively. The objective of this research was to develop a novel snack made with millet, black eye bean (from Niger Republic), and rice flour fortified with soybean meal protein using extrusion technology. Proximate analysis of the four flours was carried out to determine their chemical composition. Central composite design (CCD) was used to obtain best extrusion conditions to develop a protein-enriched …