Development And Characterization of Extruded Fura From Mixtures of Pearl Millet and Grain Legumes Flours

Abstract

Dehulled pearl millet flour (100%) and blends of pearl millet, cowpea, groundnut and soybean flours at 80:20, 70:30 were extruded at 30 g moisture/100 g sample using a Brabender Laboratory single screw extruder to develop extruded fura products. The fura extrudates and fura produced in the traditional way were analyzed for their physical and chemical and sensory properties. There were significant differences (p < 0.05) in the puff ratio of the extruded fura products. Pearl millet: cowpea (80:20) fura had the highest puff ratio (4.71) while the pearl millet: groundnut (80:20) fura had the lowest (2.90). The bulk density of the pulverized extruded fura was lower than that of the dried and pulverized traditional fura. The hydration power of the extrudates increased significantly (p < 0.05) at 28°C and 50°C. Extrusion increased the hydration power of products. Fura extrudate containing 100% pearl millet flour had the highest hydration power of 63.9% at 28°C, while the traditional fura had the lowest of 15.8% at 28°C. Protein content of samples increased with supplementation of pearl millet with grain legumes. Sensory evaluation results showed that there were no significant differences among the fura extrudates and the traditional fura with respect to color, texture and overall acceptability except for flavor. Extruded products were still acceptable after 12 weeks storage in polyethylene and cellophane bags at 30 ± 2°C. Extrusion and supplementation processes are therefore one way of producing a convenient shelf stable nutrient rich fura in the areas where fura is commonly consumed.

Keywords:

• Millet
• Fura
• Extrusion
• Legumes
• Puff-ratio
• Development

ACKNOWLEDMENT

This study was supported in part by a grant from the Swiss corporation to West and Central African Millet Research Network (ROCAFREMI-WCAMRN) through Lake Chad Research Institute.