Influence of of extrusion variables on some functional properties of extruded millet-soybean for the manufacture of ‘fura’: A Nigerian traditional food
K. B. Filli1*, I. Nkama2, U. M. Abubakar2 and V. A. Jideani3
1Department of Food Science and Technology, Federal University of Technology Yola, P. M. B. 2076, Yola, Adamawa State, Nigeria.
2Department of Food Science and Technology, University of Maiduguri, P. M. B. 1069, Maiduguri, Borno State, Nigeria.
3Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville 7535, South Africa.
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