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International Journal of Food Sciences and Nutrition Volume 47, 1996 - Issue 1
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Original Article

Development by extrusion of soyabari snack sticks: a nutritionally improved soya—maize product based on the Nigerian snack (kokoro)

Olusola Omueti Department of Food and Nutritional Sciences, King's College London (KQC), Kensington Campus, Campden Hill Road, London, W8 7AH, UK
&
I. D. Morton Department of Food and Nutritional Sciences, King's College London (KQC), Kensington Campus, Campden Hill Road, London, W8 7AH, UK
Pages 5-13 | Published online: 06 Jul 2009

Citations (14)

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Read on this site (4)

Radhika Jain & Sangeeta Goomer. (2023) Understanding extrusion technology for cereal–pulse blends: A review. Cogent Food & Agriculture 9:1.
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Gulsah Caliskan, Aaron S.L. Lim & Yrjӧ H. Roos. (2015) Beta-Carotene Stability in Extruded Snacks Produced Using Interface Engineered Emulsions. International Journal of Food Properties 18:10, pages 2256-2267.
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Sekinat T. Kareem, Abdul-Rasaq A. Adebowale, Olajide P. Sobukola, Moruf A. Adebisi, Olusegun A. Obadina, Olatundun E. Kajihausa, Mojisola O. Adegunwa, Lateef O. Sanni & Tomlins Keith. (2015) Some Quality Attributes of High Quality Cassava-Tigernut Composite Flour and Its Extruded Snacks. Journal of Culinary Science & Technology 13:3, pages 242-262.
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Ye Sun & K. Muthukumarappan. (2002) CHANGES IN FUNCTIONALITY OF SOY-BASED EXTRUDATES DURING SINGLE-SCREW EXTRUSION PROCESSING. International Journal of Food Properties 5:2, pages 379-389.
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Articles from other publishers (10)

T.A. Abegunde, O.T. Bolaji & T.B. Adeyemo. (2014) Quality Evaluation of Maize Chips (Kokoro) Fortified with Cowpea Flour. Nigerian Food Journal 32:1, pages 97-104.
Crossref
Wasiu Awoyale, Busie Maziya-Dixon, Lateef O. Sanni & Taofik A. Shittu. (2011) Nutritional and sensory properties of a maize-based snack food (kokoro) supplemented with treated Distillers’ spent grain (DSG). International Journal of Food Science & Technology 46:8, pages 1609-1620.
Crossref
Shivendra Singh, Shirani Gamlath & Lara Wakeling. (2007) Nutritional aspects of food extrusion: a review. International Journal of Food Science & Technology 42:8, pages 916-929.
Crossref
Emmanuel K. Ingbian & Gabriel O. Adegoke. (2007) Nutritional quality of protein-enriched mumu– a traditional cereal food product. International Journal of Food Science & Technology 42:4, pages 476-481.
Crossref
A. OBATOLU VERONICA, O. OMUETI OLUSOLA & EBENEZER A. ADEBOWALE. (2006) QUALITIES OF EXTRUDED PUFFED SNACKS FROM MAIZE/SOYBEAN MIXTURE. Journal of Food Process Engineering 29:2, pages 149-161.
Crossref
A.S. Bawa & J.S. Sidhu. 2003. Encyclopedia of Food Sciences and Nutrition. Encyclopedia of Food Sciences and Nutrition 5332 5337 .
Ruben Alonso, George Grant, Gema Frühbeck & Florencio Marzo. (2002) Muscle and liver protein metabolism in rats fed raw or heat-treated pea seeds. The Journal of Nutritional Biochemistry 13:10, pages 611-618.
Crossref
Amudha Senthil, R. Ravi, K.K. Bhat & M.K. Seethalakshmi. (2002) Studies on the quality of fried snacks based on blends of wheat flour and soya flour. Food Quality and Preference 13:5, pages 267-273.
Crossref
M.E. Camire. 2002. The Nutrition Handbook for Food Processors. The Nutrition Handbook for Food Processors 314 330 .
M.E. Camire. 2001. Extrusion Cooking. Extrusion Cooking 108 129 .

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