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Development of a protein-rich composite sorghum-cowpea instant porridge by extrusion cooking process

Author: Pelembe, LAM ; Erasmus, C ; Taylor, JRN Date: 2002 To develop instant high protein porridge, various ratios of sorghum and cowpeas were extruded at 130 and 165 degrees C and a water content of 200 g/kg using a thin-screw extruder. An increased proportion of cowpeas resulted in an increase in ... Read more

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Browsing by Subject "Instant high protein porridge"

Browsing by Subject "Instant high protein porridge"

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