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Development and characterization of extruded fura from mixtures of pearl millet and grain legumes flours
- Nkama, I., Filli, K.B.
- International journal of food properties 2006 v.9 no.2 pp. 157-165
- water content, Pennisetum glaucum, legumes, cowpeas, peanuts, food paste, soy flour, black pepper, ginger, blended foods, extrusion, traditional technology, flour, food processing quality, crude protein, lipid content, ash content, crude fiber, carbohydrate content, sensory properties, sensory evaluation, flavor, color, texture, food acceptability, proximate composition, bulk density, puffing, product development, shelf life