Diversification of plant-based food sources is necessary to improve global food and
nutritional security. Pulses have enormous nutritional and health benefits in preventing …

Poverty, food, and nutrition insecurity in sub-Saharan Africa (SSA) have become major
concerns in recent times. The effects of climate change, drought, and unpredictable rainfall …

African yam beans (Sphenostylis stenocarpa), Bambara groundnut (Vigna subterranean)
and Pigeon pea (Cajanus cajan) flours were extruded in a single screw extruder at two …

The aim of the study was to develop a suitable recipe for wheat-corn snack pellets fortified
with insect flour addition and to evaluate the relevant processing aspects and physical …

Background Starch is the major component of legume seeds. Hitherto, legume starches
have been incorporated into the formulation of numerous food products to improve …

This paper reviews the various technologies employed to lower the glycemic index of foods
and provides a future outlook for starchy foods. The glycemic index of foods can be reduced …

Extrusion processing of legumes has gained increased commercial significance in recent
years. Food legumes or pulses are a rich source of protein, total dietary fiber, starch …

Mechanochemical treatment of various organic molecules is an emerging technology of
green processes in biofuel, fine chemicals, or food production. Many biopolymers are …

The present study aimed to evaluate the effect of different extrusion processes on the
physical properties of micro pellets and how the alterations affect the growth performance of …

The effect of some extrusion factors on soybean crud residue-based floating fish feed was
investigated. Extrusion was conducted at 20%, 25%, and 30% moisture content level, die …