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Influence of Extrusion Conditions on Nutritional Composition of Rice-Bambara Groundnut Complimentary Foods

Autor: Danbaba, N., Nkama, I., Badau, M. H., Idakwo, P. Y.

Publikováno v: Arid Zone Journal of Engineering, Technology and Environment, Vol 14, Iss 4, Pp 559-582 (2018)
Arid Zone Journal of Engineering, Technology and Environment; Vol 14 No 4 (2018); 559-582

In this study, multivariate analysis of the relationship between extruder barrel temperatures (100-140oC), initial feed moisture level (15-25%) and bambara groundnut flour (8-24%) content during twin-screw extrusion of rice-bambara groundnut blends f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5bb78cb47d3ae2ef4278781216c667db
http://azojete.com.ng/index.php/azojete/article/view/490

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Statistical Modeling and Optimization of Processing Conditions of Twin-Screw Extruded Rice-Legume Instant Breakfast Gruel

Autor: Danbaba, N., Nkama, I., Badau, M. H., Idakwo, P. Y.

Publikováno v: Arid Zone Journal of Engineering, Technology and Environment, Vol 14, Iss 4, Pp 693-712 (2018)
Arid Zone Journal of Engineering, Technology and Environment; Vol 14 No 4 (2018); 693-712

New product development using extrusion cooking, low cost raw materials to meet consumer preference for convenient products are increasingly becoming popular in the field of Food Engineering. The raw materials are usually complex biological materials

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5c1059e523048a5678c1ce46ff53bc70
http://azojete.com.ng/index.php/azojete/article/view/502

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Physicochemical Properties of Flours from Five Nigerian Rice Cultivars

Autor: Chinma, C.E., Azeez, S.O., Olaitan, O.H., Danbaba, N., Anuonye, J.C., Oloyede, O.O.

Publikováno v: Nigerian Food Journal; Vol 36, No 1 (2018); 135 – 140

Physicochemical properties of five Nigerian rice cultivars (Bisalachi, Ebagichi, Lamiyatu, Majalisa and Walue) were investigated. Length, width, ratio of grain length to width and one thousand grain weight of the grains were determined. The colour at

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::55d48e78cdfe98b5b60ba3598acee08b
https://www.ajol.info/index.php/nifoj/article/view/192744

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Processing characteristics, grain quality and end-use quality of hybrids and common improved rice (Oryza sativa L.) varieties from Nigeria

Autor: Danbaba, N, Maji, A.T., Nkama, I, Abo, M.E., Hauwawu, H, Fati, K.I., Abiwon, B.O.

Publikováno v: Nigerian Food Journal; Vol 34, No 1 (2016); 91-104

Grain quality characteristics of hybrids and some common improved rice (CIR) varieties were evaluated using standard evaluation techniques as a strategy for recommendation for release and use in various rice-based products. Paddy length varied betwee

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::c557c2b56ab3ecce4c45aa41877fb73d
https://www.ajol.info/index.php/nifoj/article/view/157770

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