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Show simple item record Pelembe, LAM en_US Erasmus, C en_US Taylor, JRN en_US 2007-03-26T09:31:05Z en_US 2007-06-07T10:06:06Z 2007-03-26T09:31:05Z en_US 2007-06-07T10:06:06Z 2002 en_US
dc.identifier.citation Pelembe, LAM, Erasmus, C and Taylor, JRN. 2002. Development of a protein-rich composite sorghum-cowpea instant porridge by extrusion cooking process. Lebensmittel - Wissenschaft und Technologie, vol. 35(2), pp 120-127 en_US
dc.identifier.issn 0023-6438 en_US
dc.identifier.uri en_US
dc.description.abstract 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 protein content, nitrogen solubility index (NSI), yellow colour, water absorption (WAI) and solubility (WSI) indexes and in a decrease in total starch (TS), enzyme-susceptible starch (ESS), expansion ratio (ER), and porridge firmness. The higher extrusion temperature gave lower NSI, TS and WAI, ESS, ER and WSI increased with severity of heat treatment. The composite of 50% sorghum and 50% cowpeas extruded at 130 degrees C was the most similar to a commercial instant maize-soya composite porridge in terms of composition and functional properties. A serving of 100g would contribute 28% of the recommended dietary allowance (RDA) for protein. This represents a 110% increase in the protein RDA compared to sorghum only. en_US
dc.format.extent 167765 bytes en_US
dc.format.mimetype application/pdf en_US
dc.language.iso en en_US
dc.publisher Elsevier Science Ltd en_US
dc.rights Copyright: 2002 Elsevier Science Ltd en_US
dc.subject Sorghum en_US
dc.subject Cowpea en_US
dc.subject Instant high protein porridge en_US
dc.subject Extrusion en_US
dc.subject Instant maize soya composite porridge en_US
dc.subject Food sciences en_US
dc.subject Food technology en_US
dc.title Development of a protein-rich composite sorghum-cowpea instant porridge by extrusion cooking process en_US
dc.type Article en_US

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