African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 904

Full Length Research Paper

Evaluation of Impact of some extrusion process variables on chemical, functional and sensory properties of complimentary food from blends of finger millet, soybean and carrot

Boru Asefa
  • Boru Asefa
  • Department of Food Technology and Process Engineering, College of Engineering and Technology, Wollega University, Ethiopia.
  • Google Scholar
Eneyew Tadese Melaku
  • Eneyew Tadese Melaku
  • Addis Ababa Science and Technology University, Ethiopia.
  • Google Scholar


  •  Received: 27 April 2017
  •  Accepted: 24 July 2017
  •  Published: 30 September 2017

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Iwe MO, Ngoddy PO (1998). Proximate composition and some functional properties of extrusion cooked soybean and sweet potato blends. Plant Foods Human Nutr. Jun 1; 53(2):121-32.

 
 

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Onyango C, Henle T, Ziems A, Hofmann T, Bley T (2004). Effect of extrusion variables on fermented maize–finger millet blend in the production of uji. LWT-Food Science and Technology. Jun 30; 37(4):409-415.

 
 

Olapade AA, Aworh OC (2012). Chemical and nutritional evaluation of extruded complementary foods from blends of fonio (Digitaria Exilis stapf) and cowpea (Vigna unguiculata l. walp) flours. Intl. J. Food Nutr. Sci. 1(3):4-9.

 
 

Fellows P, (2000), Food processing technology principles and practices, Woodhead Publishing Limited and CRC Press LLC.

 
 

Saskia de Pee, Martin W Bloem, (2008), Current and potential role of specially formulated foods and food supplements for preventing malnutrition among 6-23 months old and treating moderate malnutrition among 6-59 months old children, World Food Programme, Via Cesare Giulio, 68/70 Parco de'Medici, Rome, 00148, Italy.

 
 

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