A hybrid solar dryer, direct solar energy dryer and open sun drying under the climatic conditions... more A hybrid solar dryer, direct solar energy dryer and open sun drying under the climatic conditions of Yola, Nigeria was used to dry tomato slices. The effect of these drying methods on the functional and sensory quality of the dried tomatoes was examined. The functional properties of the dried tomatoes slices were significantly different (p<0.05). In open sun dried tomatoes, the bulk density ranged from 0.56 – 0.62 g/ml, water absorption index (WAI) 436.33 – 475.67 gH2O/sample, water solubility index (WSI) 6.00 – 14.00, specific volume 1.61 – 1.78 ml/g and wettability 10.33 – 13.33 s for 4 – 8 mm thick tomato samples. For solar dried tomatoes, the bulk density ranged from 0.52 – 0.57 g/ml, the WAI ranged from 412.00 – 454.00 gH2O/sample, the water solubility index (WSI) range was 12.33 – 16.67, specific volume range was 1.73 – 1.90 ml/g and wettability ranged from 5.85 – 10.63 s for 4 – 8 mm thick tomato samples. For the hybrid dried tomatoes, the bulk density ranged from 0.50 – 0...
Journal of Food Science and Technology Nepal, 2016
Extrusion cooking has beenused as an important technique for the manufacture and modification of ... more Extrusion cooking has beenused as an important technique for the manufacture and modification of widevariety of food products such as expanded snack foods, ready-to-eat cerealswhich are made from foods with high starch and protein. Although starchy foodsare the predominant structure forming agents, their utilization as food hasbeen limited by their poor protein quality and quantity. The supplementationwith legumes improves the essential amino acid content of the food. Bambaragroundnut has balanced amino acid content and can supplement the quality ofamino acids in sorghum. Starch from sorghum flour has been found to beresistant to extrusion. This makes the modification of functional propertiesvery difficult. Malting of the sorghum has been adopted for the modification ofthe starch quality. The nutrient and functional properties of food play majorrole in their application and use as food. This work has studied the effect offeed moisture (20%, 25%, and 30%) and barrel temperature (100o...
Fura' is a traditional thick dough ball snack produced principally from millet or sorghum whi... more Fura' is a traditional thick dough ball snack produced principally from millet or sorghum which is common in Northern Nigeria. It is consumed with 'nono' (local yoghurt produced from cow milk) or mashed in water before consumption in the form of porridge. The effects of extrusion conditions feed composition (ratio of soybean to millet), percentage moisture wet basis and screw speed (rpm) on the water absorption index (WAI); water solubility index (WSI) and viscosity from millet/soybean flour mixtures were studied using Response surface methodology (RSM) for 'fura' processing. Models were developed and appropriate statistical analysis adopted to test the adequacy of the models. The models showed R 2 = 0.73, 0.76, 0.74 for WAI, WSI and viscosity, respectively, indicating that the model could be used to navigate the design space. Because some of the stationary points were outside the range of the experiment, graphical optimization was adopted to determine the optimu...
The aim was to establish a preliminary processing window for extrusion foaming of blends of zein ... more The aim was to establish a preliminary processing window for extrusion foaming of blends of zein and pearl millet flour and to estimate the properties of the extrudates. The weight ratios of zein:pearl millet flour were 75:25, 72:28 or 70:30 and foamed extrudates with a circular geometry were produced with bulk densities between about 350 and slightly higher than 500 kg/m 3 . Compounds with a higher zein content tended to give a more foamed structure. The stiffness (modulus) in compression of the foams was in the range 25-50 MPa with higher values at a higher bulk density. At a given density, the specimens with a higher zein content appeared to give a stiffer structure.
The rheological properties of furaextrudates with different pearl millet andcowpea ratios (80:20,... more The rheological properties of furaextrudates with different pearl millet andcowpea ratios (80:20, 70:30 and 100% pearlmillet flours) were studied. Extrusion cookingwas performed in a single screw e ...
ABSTRACT Purpose ‐ Fura is a traditional thick dough ball snack produced principally from millet ... more ABSTRACT Purpose ‐ Fura is a traditional thick dough ball snack produced principally from millet or sorghum which is common in Nigeria. It is consumed with nono (local fermented milk) or mashed in water before consumption in the form of porridge. The purpose of this paper is to study the optimization of feed composition, feed moisture and screw speed on acceptability and hydration properties of fura extrudates from pearl millet and soybean flour mixtures. Design/methodology/approach ‐ The effects of extrusion conditions feed composition (ratio of soybean to millet), percentage moisture wet basis and screw speed (rpm) on the hydration properties and the acceptability of fura from millet-soybean flour mixtures were studied using a single screw extruder. Response surface methodology (RSM) was adopted to evaluate the hydration properties responses of fura extrudates. Findings ‐ The models showed R2=0.863, 0.825, 0.898 and 0.741 for hydration power (HP), effect of quantity of water on swell volume (EQWSV), wettability (WTBLTY) and viscosity respectively indicating that the model was a good fit and could be used to navigate the design space. The result indicates that increasing the level of soybean flour resulted in decreased HP of fura extrudates. The overall acceptability sensory scores show that the fura extrudate design point 11 representing 20 percent soybean, 16.6 percent feed moisture and 200rpm recorded the highest acceptability (7.25) with significant differences from the other extrudates in terms of colour, flavor, texture and overall acceptability. Originality/value ‐ The extrusion cooking data from this study could help predict the expected performance in investigations of potential use of millet and soybean to explore the possibility of industrial projection.
The thin layer drying behaviour of tomato slices dried using hybrid drying method as well as sola... more The thin layer drying behaviour of tomato slices dried using hybrid drying method as well as solar and open sun drying was investigated. Six thin layer drying models (Page, Logarithmic, Henderson and Pabis, Newton (Lewis), Wang and Singh and Parabolic) were used to optimize the goodness of fit to the experimental data. The models were compared using coefficient of determination (R 2), chi-square ( 2) and root mean square error (RMSE). The tomato slice dried faster when subjected to hybrid drying method compared to other methods. Tomato slices of 4, 6 and 8 mm thicknesses were dried from 94.22 to 10% (wet basis), for 300, 360, 420 minutes respectively in hybrid drying method. However, it took 420, 510, 600 and 510, 630, 840 min in solar and open sun drying respectively. The drying took place only in a falling rate drying period. The Page model was found to fit the experimental data better as compared to other models. The effective moisture diffusivity values were found to be between 2.00 x 10-10 and 5.84 x 10-10 m 2 /s in hybrid dried slices, 1.37 x 10-10 and 4.40 x 10-10 m 2 /s in solar dried slices and 1.33 x 10-10 and 4.01 x 10-10 m 2 /s in open sun dried tomato slices of 4 to 8 mm thicknesses. The results of these measures have confirmed the consistency of the developed model to describe satisfactorily the thin-layer hybrid, solar and open sun drying characteristics of tomato slices.
Purpose – The purpose of the paper is to describe the production of traditional fura and extruded... more Purpose – The purpose of the paper is to describe the production of traditional fura and extruded fura blends from 100 per cent pearl millet flour and blends of pearl millet flour with three-grain legume flour mixtures, i.e. cowpea, soybean, and groundnut at 20 and 30 per cent levels each and to evaluate the influence of extrusion process&amp;#39; on products
A hybrid solar dryer, direct solar energy dryer and open sun drying under the climatic conditions... more A hybrid solar dryer, direct solar energy dryer and open sun drying under the climatic conditions of Yola, Nigeria was used to dry tomato slices. The effect of these drying methods on the functional and sensory quality of the dried tomatoes was examined. The functional properties of the dried tomatoes slices were significantly different (p<0.05). In open sun dried tomatoes, the bulk density ranged from 0.56 – 0.62 g/ml, water absorption index (WAI) 436.33 – 475.67 gH2O/sample, water solubility index (WSI) 6.00 – 14.00, specific volume 1.61 – 1.78 ml/g and wettability 10.33 – 13.33 s for 4 – 8 mm thick tomato samples. For solar dried tomatoes, the bulk density ranged from 0.52 – 0.57 g/ml, the WAI ranged from 412.00 – 454.00 gH2O/sample, the water solubility index (WSI) range was 12.33 – 16.67, specific volume range was 1.73 – 1.90 ml/g and wettability ranged from 5.85 – 10.63 s for 4 – 8 mm thick tomato samples. For the hybrid dried tomatoes, the bulk density ranged from 0.50 – 0...
Journal of Food Science and Technology Nepal, 2016
Extrusion cooking has beenused as an important technique for the manufacture and modification of ... more Extrusion cooking has beenused as an important technique for the manufacture and modification of widevariety of food products such as expanded snack foods, ready-to-eat cerealswhich are made from foods with high starch and protein. Although starchy foodsare the predominant structure forming agents, their utilization as food hasbeen limited by their poor protein quality and quantity. The supplementationwith legumes improves the essential amino acid content of the food. Bambaragroundnut has balanced amino acid content and can supplement the quality ofamino acids in sorghum. Starch from sorghum flour has been found to beresistant to extrusion. This makes the modification of functional propertiesvery difficult. Malting of the sorghum has been adopted for the modification ofthe starch quality. The nutrient and functional properties of food play majorrole in their application and use as food. This work has studied the effect offeed moisture (20%, 25%, and 30%) and barrel temperature (100o...
Fura' is a traditional thick dough ball snack produced principally from millet or sorghum whi... more Fura' is a traditional thick dough ball snack produced principally from millet or sorghum which is common in Northern Nigeria. It is consumed with 'nono' (local yoghurt produced from cow milk) or mashed in water before consumption in the form of porridge. The effects of extrusion conditions feed composition (ratio of soybean to millet), percentage moisture wet basis and screw speed (rpm) on the water absorption index (WAI); water solubility index (WSI) and viscosity from millet/soybean flour mixtures were studied using Response surface methodology (RSM) for 'fura' processing. Models were developed and appropriate statistical analysis adopted to test the adequacy of the models. The models showed R 2 = 0.73, 0.76, 0.74 for WAI, WSI and viscosity, respectively, indicating that the model could be used to navigate the design space. Because some of the stationary points were outside the range of the experiment, graphical optimization was adopted to determine the optimu...
The aim was to establish a preliminary processing window for extrusion foaming of blends of zein ... more The aim was to establish a preliminary processing window for extrusion foaming of blends of zein and pearl millet flour and to estimate the properties of the extrudates. The weight ratios of zein:pearl millet flour were 75:25, 72:28 or 70:30 and foamed extrudates with a circular geometry were produced with bulk densities between about 350 and slightly higher than 500 kg/m 3 . Compounds with a higher zein content tended to give a more foamed structure. The stiffness (modulus) in compression of the foams was in the range 25-50 MPa with higher values at a higher bulk density. At a given density, the specimens with a higher zein content appeared to give a stiffer structure.
The rheological properties of furaextrudates with different pearl millet andcowpea ratios (80:20,... more The rheological properties of furaextrudates with different pearl millet andcowpea ratios (80:20, 70:30 and 100% pearlmillet flours) were studied. Extrusion cookingwas performed in a single screw e ...
ABSTRACT Purpose ‐ Fura is a traditional thick dough ball snack produced principally from millet ... more ABSTRACT Purpose ‐ Fura is a traditional thick dough ball snack produced principally from millet or sorghum which is common in Nigeria. It is consumed with nono (local fermented milk) or mashed in water before consumption in the form of porridge. The purpose of this paper is to study the optimization of feed composition, feed moisture and screw speed on acceptability and hydration properties of fura extrudates from pearl millet and soybean flour mixtures. Design/methodology/approach ‐ The effects of extrusion conditions feed composition (ratio of soybean to millet), percentage moisture wet basis and screw speed (rpm) on the hydration properties and the acceptability of fura from millet-soybean flour mixtures were studied using a single screw extruder. Response surface methodology (RSM) was adopted to evaluate the hydration properties responses of fura extrudates. Findings ‐ The models showed R2=0.863, 0.825, 0.898 and 0.741 for hydration power (HP), effect of quantity of water on swell volume (EQWSV), wettability (WTBLTY) and viscosity respectively indicating that the model was a good fit and could be used to navigate the design space. The result indicates that increasing the level of soybean flour resulted in decreased HP of fura extrudates. The overall acceptability sensory scores show that the fura extrudate design point 11 representing 20 percent soybean, 16.6 percent feed moisture and 200rpm recorded the highest acceptability (7.25) with significant differences from the other extrudates in terms of colour, flavor, texture and overall acceptability. Originality/value ‐ The extrusion cooking data from this study could help predict the expected performance in investigations of potential use of millet and soybean to explore the possibility of industrial projection.
The thin layer drying behaviour of tomato slices dried using hybrid drying method as well as sola... more The thin layer drying behaviour of tomato slices dried using hybrid drying method as well as solar and open sun drying was investigated. Six thin layer drying models (Page, Logarithmic, Henderson and Pabis, Newton (Lewis), Wang and Singh and Parabolic) were used to optimize the goodness of fit to the experimental data. The models were compared using coefficient of determination (R 2), chi-square ( 2) and root mean square error (RMSE). The tomato slice dried faster when subjected to hybrid drying method compared to other methods. Tomato slices of 4, 6 and 8 mm thicknesses were dried from 94.22 to 10% (wet basis), for 300, 360, 420 minutes respectively in hybrid drying method. However, it took 420, 510, 600 and 510, 630, 840 min in solar and open sun drying respectively. The drying took place only in a falling rate drying period. The Page model was found to fit the experimental data better as compared to other models. The effective moisture diffusivity values were found to be between 2.00 x 10-10 and 5.84 x 10-10 m 2 /s in hybrid dried slices, 1.37 x 10-10 and 4.40 x 10-10 m 2 /s in solar dried slices and 1.33 x 10-10 and 4.01 x 10-10 m 2 /s in open sun dried tomato slices of 4 to 8 mm thicknesses. The results of these measures have confirmed the consistency of the developed model to describe satisfactorily the thin-layer hybrid, solar and open sun drying characteristics of tomato slices.
Purpose – The purpose of the paper is to describe the production of traditional fura and extruded... more Purpose – The purpose of the paper is to describe the production of traditional fura and extruded fura blends from 100 per cent pearl millet flour and blends of pearl millet flour with three-grain legume flour mixtures, i.e. cowpea, soybean, and groundnut at 20 and 30 per cent levels each and to evaluate the influence of extrusion process&amp;#39; on products
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