Extrusion Characteristics of Cereal and Legume Flours.

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dc.contributor.authorAkinjayeju, Oluwole
dc.contributor.otherOnayemi, O.
dc.date.accessioned2014-04-25T09:50:28Z
dc.date.accessioned2018-10-27T12:26:32Z
dc.date.available2014-04-25T09:50:28Z
dc.date.available2018-10-27T12:26:32Z
dc.date.issued1985
dc.degree.awardM.Sc. Food Science and Technologyen_US
dc.departmentFood Science and Technologyen_US
dc.description.abstractSome physical factors that determine the extrusion characteristics of cereal-legume blends were examined. These were particle size, substitution level and type of legumes. Corn (Zea mays L.), Cowpea (Vigna unguiculata) and Winged beans ( Psophocar tetragonolobus L.) of three particle sizes namely flour (<:425 microns), grits (>425 microns, <600 microns) and coarser grits (>600 microns,< 850 microns) were used. Blends containing 10% and 20% of each legume with the respective corn fraction were prepared and analysed for proximate composition, water absorption capacity, pasting (cooking) characteristics and viscosity. Addition of legumes increased the nutritional composition of corn-meal with more increases in corn-winged bean than corn-cowpea blends. Winged bean produced greater adverse effects on viscosity and pasting characteristics of corn-legume blends than did cowpea. Statistical analysis showed that the type of legume had the greatest effect on most of the characteristics examined while substitution level produced the least effect. The CWBF (80:20), CWBG 600 (80:20) and CBG 600 (80:20) blends would most probably give the best extruded products since these blends would be able to withstand extrusion conditions of high shear and pressure. The CWBF (80:20), CWBG 600 (80:20) and CBG 600 (80:20) blends would most probably give the best extruded products since these blends would be able to withstand extrusion conditions of high shear and pressure.en_US
dc.facultiesTechnologyen_US
dc.format.filetypePDFen_US
dc.identifier.citationAPAen_US
dc.identifier.urihttp://localhost:8080/xmlui/handle/123456789/2163
dc.language.isoenen_US
dc.pages.totalpages99pen_US
dc.publisherObafemi Awolowo Universityen_US
dc.subjectExtrusion characteristicsen_US
dc.subjectcereal-legume blendsen_US
dc.titleExtrusion Characteristics of Cereal and Legume Flours.en_US
dc.typeThesisen_US
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