May 2012
Optimization of process variables to develop honey based extruded product
In the present work, the processing variables were optimized to study their effect on functional properties of honey based ready-to-eat expanded snack food. The blends of rice flour, wheat flour and honey were extruded in a twin-screw extruder. Experimental design with temperature (115 to 135°C), screw speed (270 to 350 rpm) and feed proportion (5 to 15%) as independent variables which...
May 2012
Some functional properties of extruded acha/soybean blends using response surface analysis
The feed, comprising of acha flour and raw full fat soybean flour were mixed in ratios of 0:100, 12.5:87.5, 25:75, 37.5:62.5 and 50:50 of soybean flour to acha flour. The feed moisture content was adjusted to 15, 20, 25, 30 and 35% levels. Extrusion was carried out in a laboratory single screw extruder with variable screws and heaters following a 4K central composite (CCD) rotatable and...
May 2012
Effect of millet offal-based diets on performance, carcass cuts and haematological profile of growing rabbits
The carcass evaluation and haematological parameters of growing rabbits fed millet offal-based diets were examined in a completely randomized design (CRD) experiment that lasted for eight weeks. Millet offal replaced maize at 0, 25, 50, 75 and 100% inclusion levels for diets 1, 2, 3, 4 and 5, respectively. Feeds and water were supplied ad libitum throughout the duration of the experiment....
May 2012
Effect of boiling time on the quality of ‘Zogale’: A snack food produced from peanut (Arachis hypogea) cake and boiled Moringa oleifera leave
The effect of boiling time on the quality of “Zogale” was determined. Moringa leaves were boiled for 5, 10, 15, and 20 min, after which the various portions were blended with coarsely grounded peanut cake (kulikuli), in a ratio of 75 Moringa leaves: 25 kulikuli giving Zogale samples A, B, C, and D, respectively, while sample E (from the market) served as control. The proximate...
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