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Physical, composition and stability of fura extrudate

 

Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
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  • Product Description
 

The effect of supplementation and extrusion processing on the physicochemical, sensory & microbial qualities, and storage stability of fura was investigated. From the results, extrusion processing revealed great potential for producing instant fura, the use of grain legumes to supplement millet in fura production resulted in improved protein content of product as indicated by protein contents of fura blends (14.46 to 21.14%) compared to about (11%) for 100% millet fura. The crude fat content also increase for samples supplemented with oil seeds, an indication of high energy content.These results can be extrapolated for use as a basis for industial production of fura whose method of preparation is without standards and the acceptability of the products is very limited. Fura production has potential of increased provision of food especially in the aviation industry, refugee camps,food aids, for areas prone to protein energy malnutrition and those living in war torn famine ravaged areas of west Africa. This could make a great contribution to food supply in West Africa sub region which can mitigate the problem of famine in the region.

Product Specifications
SKU :COC49152
AuthorKalep Bulus Filli
LanguageEnglish
BindingPaperback
Number of Pages96
Publishing Year2010-12-20T00:00:00.000
ISBN978-3838397702
Edition1 st
Book TypeAgriculture & farming
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-04-08 00:00:00
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