Optimization of extrusion cooking process parameters to develop teff (Eragrostis (Zucc) Trotter)-based products: Physical properties, functional properties, and sensory quality

References

• Alam, S., & Kumar, S. (2014). Optimization of extrusion process parameters for red lentil-carrot pomace incorporated Ready-to-eat expanded product using response surface. Food Science & Technology, 2(7), 106–12. https://doi.org/10.13189/fst.2014.020703
   Google Scholar
• Alisis, A. N. (2011). Effect of extrusion cooking on the functional properties and starch components of Lentil/Banana blends: Response surface analysis. International Journal of Food and Nutritional Sciences, 10(3), 409–419. http://www.repositoriodigital.ipn.mx/handle/123456789/13356
   Google Scholar
• Annor, G. A., Zhen, M., & Irene Boye, J. (2014). Ghana 1Department of nutrition and food Science, University of Ghana, Legon-Accra, and Canada 2Food Research and development Centre, Agriculture and agri-food Canada, Québec. Crops - Legumes.
   Google Scholar
• Asnakech, W., & Shimelis, A. (2016). Research article process parameters optimization for the manufacture of extruded teff-based gluten free snacks. Advance Journal of Food Science & Technology, 11(4), 299–307. https://doi.org/10.19026/ajfst.11.2414
   Google Scholar
• Baye, K. (2014 September). Teff: Nutrient composition and health benefits teff: Nutrient composition and health benefits (Vol. 67). Intl Food Policy Res Inst.
   Google Scholar
• Berrios, J. D. J. (2006). Extrusion cooking of legumes: Dry bean flours. Encyclopedia of Agricultural, Food, and Biological Engineering, 1(792842260), 1–8. https://doi.org/10.1081/E-EAFE-120041506
   Google Scholar
• Brnčić, M., Tripalo, B., Jeżek, D., Semenski, D., Drvar, N., & Ukrainczyk, M. (2006). Effect of twin-screw extrusion parameters on mechanical hardness of direct-expanded extrudates. Sadhana, 31, 527–536.
   Web of Science ®Google Scholar
• Bultosa, G. (2007). Physicochemical characteristics of grain and flour in 13 tef [Eragrostis tef (Zucc .) Trotter] grain varieties. Journal of Applied Sciences Research,research, 3(12), 2042–2050. 3(12): 2042-2051, 2007 © 2007, INSInet Publication.
   Google Scholar
• Camacho-Hernándeza, I. L., & b, J. J. Z.-M.*, Gallegos-Infantea, J. A., Aguilar-Palazuelosb, E., Rocha-Guzmána, N. E., Navarro-Cortezb, R. O., Jacobo-Valenzuelab, N. and Gómez-Aldapac, C. A. (2014). Effect of extrusion conditions on physicochemical characteristics and anthocyanin content of blue corn third-generation snacks. CyTa – Journal of Food, 12(4), 320–330. * https://doi.org/10.1080/19476337.2013.861517
   Web of Science ®Google Scholar
• Chulaluck, C., Nipat, L., Waraporn, P., & Pisut, B. (2011). Optimization of Extrusion Conditions for Functional Ready-to-Eat Breakfast Cereal. Food Science and Technology Research, 17(5), 415–422. https://doi.org/10.3136/fstr.17.415
   Web of Science ®Google Scholar
• Divate, A., Sawant, A. A., & Thakor, N. J. (2015). Effect of Extruder Temperature on Functional Characteristics of Finger Millet [Eleusine Coracana (L) Gaertn .] Based Extrudates. Global Journal of Agriculture and Agricultural Sciences, 3(6), 239–246.
   Google Scholar
• Fufa, B., B. Behute, R. Simons, and T. Berhe. (2011). Strengthening the Tef Value Chain in Ethiopia. Mimeo, Agricultural Transformation Agency (ATA), Addis Ababa.
   Google Scholar
• Gbenyi, D. I., Nkama, I., & Halidu Badau, M. (2016). Optimization of physical and functional properties of. Journal of Food Research, 5(2), 45–50. https://doi.org/10.5539/jfr.v5n2p81
   Google Scholar
• Karwe, M. V. (2005). M SC PL O E – C EO PL O E. In I. I. A. I. V. Karwe (Eds.), FOOD ENGINEERING – vol. III - Food extrusion - (pp. 6–9). Cook College, Rutgers University.
   Google Scholar
• Kohajdová, Z., Karovi, J., & Magala, M. (2011). Utilisation of chickpea flour for crackers production. Acta Chimica Slovenica (ACSi), 4(2), 98–107. https://www.researchgate.net/publication/267261240
   Google Scholar
• Meng, X., Threinen, D., Hansen, M., & Driedger, D. (2010). Effects of extrusion conditions on System parameters and physical properties of a chickpea flour-based snack. Food Research International, 43(2), 650–658. https://doi.org/10.1016/j.foodres.2009.07.016
   Web of Science ®Google Scholar
• Mesquita, C. D. B., Leonel, M., & Maria Mischan, M. (2013). Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour. Food Science & Technology, 33(3), 404–410. https://doi.org/10.1590/S0101-20612013005000073
   Google Scholar
• Molla, A., & Zegeye, A. (2014). Effect of extrusion conditions on aflatoxin content of corn – peanut flakes. Journal of European Economics Association, 32(December), 47–56.
   Google Scholar
• Narbutaite, V., Makaravicius, T., Juodeikiene, G., & Basinskiene, L. (2008). The effect of extrusion conditions and cereal types on the functional properties of extrudates as fermentation media. Proceedings of the 3rd Baltic Conference on Food Science and Technology. FOODBALT-2008, Jelgava, Latvia (pp. 60–63). https://www.researchgate.net/publication/288897389_
   Google Scholar
• Neela, S., & Workneh Fanta, S. (2020). Injera (an Ethnic, traditional staple food of Ethiopia): A review on traditional practice to scientific developments. Journal of Ethnic Foods, 7(1). https://doi.org/10.1186/s42779-020-00069-x
   Google Scholar
• Peluola-Adeyemi, O. A., & Idowu, M. A. (2014). Effect of extrusion parameters on the physical and functional properties of cocoyam (Colocasia Esculenta) flour\n\n. IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT), 8(5), 29–34. https://doi.org/10.9790/2402-08552934
   Google Scholar
• Planini, M., Pavokovi, M., & Blaži, M. (2012). Effect of screw configuration, moisture content and particle size of corn grits on properties of extrudates. Journal of Food Science Technology, 4(2), 95–101.
   Google Scholar
• Sadik, J. A. (2015). Effect of Chick Pea level and feed moisture content on physical properties of teff flour extrudates. International Food Research Journal, 22(2), 539–545.
   Web of Science ®Google Scholar
• Sadik, J. A. (2015). Effect of Chick Pea Level and feed moisture content on physical properties of teff flour extrudates. International Food Research Journal, 22(2), 539–545.
   Web of Science ®Google Scholar
• Seyfu, K. (1997). Eragrostis tef (Zucc.) Trotter: Promoting the conservation and use of underutilized and neglected crops. 12. International Plant Genetic Resources Institute.
   Google Scholar
• Varsha, K., & Mohan, S. (2016). Extruded product quality assessment indices: A review. International Journal of Agriculture Sciences, 8(54), 975–3710.
   Google Scholar