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Cogent Food & Agriculture Volume 5, 2019 - Issue 1
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Research Article

Chemical and sensory quality of sorghum-based extruded product supplemented with defatted soy meal flour

Solomon Abebaw TadesseDepartment of Food Science and Applied Nutrition, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia;Department of Food Engineering, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa, EthiopiaCorrespondence[email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0003-1228-7128View further author information
ORCID Icon,
Geremew Bultosa BeriDepartment of Food Science and Technology, Botswana University of Agriculture and Natural Resource, Private Bag 0027, Gaborone, BotswanaView further author information
&
Solomon AberaDepartment of Food Technology and Process Engineering, Haramaya Institute of Technology, Haramaya University, Dire Dawa, EthiopiaView further author information
|
Fatih YildizFood Engineering and Biotechnology, Middle East Technical University, Ankara, TurkeyView further author information
(Reviewing editor)
Article: 1653617 | Received 17 Jul 2019, Accepted 30 Jul 2019, Published online: 16 Aug 2019

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Sumaya Kainat, Muhamad Sajid Arshad, Waseem Khalid, Muhammad Zubair Khalid, Hyrije Koraqi, Muhammad Faizan Afzal, Sana Noreen, Zaira Aziz & Ammar Al-Farga. (2022) Sustainable novel extraction of bioactive compounds from fruits and vegetables waste for functional foods: a review. International Journal of Food Properties 25:1, pages 2457-2476.
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Solomon Abebaw Tadesse, Geremew Bultosa & Solomon Abera. (2019) Functional and physical properties of sorghum-based extruded product supplemented with soy meal flour. Cogent Food & Agriculture 5:1.
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Articles from other publishers (8)

Saeed Hamid Saeed Omer, Jing Hong, Xueling Zheng & Reham Khashaba. (2023) Sorghum Flour and Sorghum Flour Enriched Bread: Characterizations, Challenges, and Potential Improvements. Foods 12:23, pages 4221.
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Arlene Rachael Andirigu, Loveness Kuziwa Nyanga & Prosper Chopera. (2023) Effects of extrusion on nutritional and non-nutritional properties in the production of multigrain ready to eat snacks incorporated with NUA45 beans. The North African Journal of Food and Nutrition Research 7:16, pages 101-109.
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John Lubaale, John R. N. Taylor, Mohammad Naushad Emmambux & Kwaku G. Duodu. (2022) Extrusion cooking of food‐to‐food fortified wholegrain sorghum‐based porridges enhances Caco‐2 ferritin formation. Cereal Chemistry 100:2, pages 371-383.
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Tatiana Rocio Aguirre-Calvo, Natalia Sosa, Tamara Anahí López, María Ximena Quintanilla-Carvajal, Mercedes Perullini & Patricio Román Santagapita. (2022) Bioaccessibility assay, antioxidant activity and consumer-oriented sensory analysis of Beta vulgaris by-product encapsulated in Ca(II)-alginate beads for different foods. Food Chemistry: Molecular Sciences 5, pages 100140.
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Olufunmilayo S. Omoba, Aderonke I. Olagunju, Francis O. Akinrinlola & Timilehin D. Oluwajuyitan. (2022) Shallot‐enriched amaranth‐based extruded snack influences blood glucose levels, hematological parameters, and carbohydrate degrading enzymes in streptozotocin‐induced diabetic rats. Journal of Food Biochemistry 46:11.
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Dorota Gumul, Rafal Ziobro, Marek Kruczek & Justyna Rosicka-Kaczmarek. (2022) Fruit Waste as a Matrix of Health-Promoting Compounds in the Production of Corn Snacks. International Journal of Food Science 2022, pages 1-11.
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P. Preethi, S. Mangalassery, K. Shradha, R. Pandiselvam, M.R. Manikantan, S.V.R. Reddy, S. Ramyashree Devi & M.G. Nayak. (2021) Cashew apple pomace powder enriched the proximate, mineral, functional and structural properties of cereal based extrudates. LWT 139, pages 110539.
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Everlyne A. Otondi, John Masani Nduko & Mary Omwamba. (2020) Physico-chemical properties of extruded cassava-chia seed instant flour. Journal of Agriculture and Food Research 2, pages 100058.
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