Pelembe, LAMErasmus, CTaylor, JRN2007-03-262007-06-072007-03-262007-06-072002Pelembe, 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 120-1270023-6438http://hdl.handle.net/10204/2039http://hdl.handle.net/10204/2039To 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.167765 bytesapplication/pdfenCopyright: 2002 Elsevier Science LtdSorghumCowpeaInstant high protein porridgeExtrusionInstant maize soya composite porridgeFood sciencesFood technologyArticlePelembe, L., Erasmus, C., & Taylor, J. (2002). Development of a protein-rich composite sorghum-cowpea instant porridge by extrusion cooking process. http://hdl.handle.net/10204/2039Pelembe, LAM, C Erasmus, and JRN Taylor "Development of a protein-rich composite sorghum-cowpea instant porridge by extrusion cooking process." (2002) http://hdl.handle.net/10204/2039Pelembe L, Erasmus C, Taylor J. Development of a protein-rich composite sorghum-cowpea instant porridge by extrusion cooking process. 2002; http://hdl.handle.net/10204/2039.TY - Article AU - Pelembe, LAM AU - Erasmus, C AU - Taylor, JRN AB - 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. DA - 2002 DB - ResearchSpace DP - CSIR KW - Sorghum KW - Cowpea KW - Instant high protein porridge KW - Extrusion KW - Instant maize soya composite porridge KW - Food sciences KW - Food technology LK - https://researchspace.csir.co.za PY - 2002 SM - 0023-6438 T1 - Development of a protein-rich composite sorghum-cowpea instant porridge by extrusion cooking process TI - Development of a protein-rich composite sorghum-cowpea instant porridge by extrusion cooking process UR - http://hdl.handle.net/10204/2039 ER -