Functional and physical properties of sorghum-based extruded product supplemented with 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]

https://orcid.org/0000-0003-1228-7128 View further author information

Geremew BultosaDepartment of Food Science and Technology, Botswana University of Agriculture and Natural Resources, Gaborone, BotswanaView further author information

Solomon AberaDepartment of Food Science and Postharvest Technology, Faculty of Technology, Haramaya University, Dire Dawa, EthiopiaView further author information

Fatih YildizFood Engineering and Biotechnology, Middle East Technical University, Ankara, TurkeyView further author information

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Jashandeep Kaur, Baljit Singh, Sanju Bala Dhull, Arashdeep Singh & Sukhvinder Singh Purewal. (2023) Sorghum- and Chickpea-Based Ready-to-Eat Extrudate Flakes: Quality Attributes and In Vitro Digestibility. Journal of Food Processing and Preservation 2023, pages 1-12.
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Jashandeep Kaur, Baljit Singh & Arashdeep Singh. (2023) Sorghum–mung bean combination snacks: Effect of extrusion temperature and moisture on chemical, functional, and nutritional characteristics. Legume Science 5:3.
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Okon Umoh Enobong & Ofo Iwe Madu. (2023) Influence of extrusion process conditions on bulk density, water absorption capacity and oil absorption capacity of extruded aerial yam-soybean flour mixture. African Journal of Food Science 17:6, pages 111-121.
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Jashandeep Kaur, Baljit Singh, Arashdeep Singh, Savita Sharma & Mohd Kashif Kidwai. (2023) Effect of extrusion processing on techno‐functional properties, textural properties, antioxidant activities, in vitro nutrient digestibility and glycemic index of sorghum–chickpea‐based extruded snacks. Journal of Texture Studies.
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C. Fazil, Yogesh Kumar, Rajiv Sharma, Tanuja Srivastava & D. C. Saxena. (2023) Valorization of Banana and Kinnow Waste in the Development of Nutritional Bar Using Extrusion and Plate-Molding Technique. Waste and Biomass Valorization.
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Aunchalee Aussanasuwannakul, Chowladda Teangpook, Witcha Treesuwan, Kassamaporn Puntaburt & Pisut Butsuwan. (2022) Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks. Foods 11:19, pages 2967.
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Surabhi Pandey, Amit Kumar & Pavuluri Srinivasa Rao. (2021) Optimization, modeling, and characterization study for the physicochemical properties of raw banana and defatted soy composite extrudates. Food Chemistry 339, pages 127865.
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Functional and physical properties of sorghum-based extruded product supplemented with soy meal flour

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Functional and physical properties of sorghum-based extruded product supplemented with soy meal flour

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