OPTIMIZATION AND CHARACTERIZATION OF INSTANT PORRIDGE DEVELOPEDOUR BLEND

📄 Project Abstract

Food processing technology via locally available raw materials and innovative processing technologies that maintain high nutrient compositions and consumer acceptability have been extensively studied (Singh et al., 2000; Anuonye, 2012; Filli et al., 2013). Cereals and legumes are the principal sources of energy and protein for significant population in developing countries including Nigeria (Muller and Krawinkel, 2005). The production of cereal-legume based products to supply additional protein and minerals has increased significantly over the years (Muller and Krawinkel, 2005). Extrusion cooking technology has played a central role in enhancing food security for development of different types of products such as breakfast cereals, flakes, quick cooking paste, instantised legume powders and breakfast gruels (Chaiyakul and Winger, 2009). This technology requires a high temperature short time (HTST) cooking process which provide an alternative for improving traditional food processing (G...