Optimization and characterization of rice–pigeon pea flour blend using extrusion cooking process

Legume Science ◽

10.1002/leg3.73 ◽

2021 ◽

Author(s):

Ndaliman Mohammed Banki ◽

Aliyu Salihu ◽

Aliyu Muhammad ◽

Shuaibu Mallam Bala

Keyword(s):

Pigeon Pea ◽

Extrusion Cooking ◽

Cooking Process ◽

Pea Flour ◽

Flour Blend

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Effects of Extrusion Components on the Compositional Characteristics of an Instant Gruel Produced from Millet-Pigeon Pea Flour Blend

Asian Food Science Journal ◽

10.9734/afsj/2018/41952 ◽

2018 ◽

Vol 3 (1) ◽

pp. 1-11

Author(s):

G. O. Nwezeh ◽

M. B. Ndaliman

Keyword(s):

Pigeon Pea ◽

Pea Flour ◽

Flour Blend

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Characterization of Ready-to-Eat Composite Porridge Flours Made by Soy-Maize-Sorghum-Wheat Extrusion Cooking Process

Pakistan Journal of Nutrition ◽

10.3923/pjn.2010.171.178 ◽

2010 ◽

Vol 9 (2) ◽

pp. 171-178 ◽

Cited By ~ 9

Author(s):

Murekatete Nicole ◽

Hua Yu Fei ◽

Irakoze Pierre Cla

Keyword(s):

Extrusion Cooking ◽

Cooking Process

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QUALITY EVALUATION AND PHYSICO-CHEMICAL PROPERTIES OF BLENDS OF FERMENTED CASSAVA FLOUR (LAFUN) AND PIGEON PEA FLOUR

Scientific African ◽

10.1016/j.sciaf.2021.e00833 ◽

2021 ◽

pp. e00833

Author(s):

O. T Bolaji ◽

M. A Kamoru ◽

S. A. O Adeyeye

Keyword(s):

Quality Evaluation ◽

Chemical Properties ◽

Pigeon Pea ◽

Cassava Flour ◽

Physico Chemical ◽

Pea Flour

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Biochemical and molecular characterization of a rhizobitoxine-producing Bradyrhizobium from pigeon pea plants

Folia Microbiologica ◽

10.1007/s12223-010-0034-5 ◽

2010 ◽

Vol 55 (3) ◽

pp. 233-238 ◽

Cited By ~ 2

Author(s):

Kanika ◽

Tripti Dogra ◽

Lata

Keyword(s):

Molecular Characterization ◽

Pigeon Pea

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Component Interactions in the Extrusion Cooking Process: Influence of Process Conditions on the Functional Viscosity of the Wheat Flour System

Journal of Food Science ◽

10.1111/j.1365-2621.1984.tb14995.x ◽

1984 ◽

Vol 49 (5) ◽

pp. 1380-1385 ◽

Cited By ~ 26

Author(s):

DAVID PATON ◽

WINSTON A. SPRATT

Keyword(s):

Wheat Flour ◽

Process Conditions ◽

Extrusion Cooking ◽

Cooking Process

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Characterization of in vitro antioxidant activity, bioactive components, and nutrient digestibility in pigeon pea (Cajanus cajan ) as influenced by germination time and temperature

Journal of Food Biochemistry ◽

10.1111/jfbc.12706 ◽

2018 ◽

Vol 43 (2) ◽

pp. e12706 ◽

Cited By ~ 9

Author(s):

Savita Sharma ◽

Arashdeep Singh ◽

Baljit Singh

Keyword(s):

Antioxidant Activity ◽

Cajanus Cajan ◽

Pigeon Pea ◽

Nutrient Digestibility ◽

Bioactive Components ◽

Germination Time ◽

In Vitro Antioxidant Activity

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Development of Fiber-Containing Non-Expanded Products by Extrusion Cooking Process

Developments in Food Engineering ◽

10.1007/978-1-4615-2674-2_284 ◽

1994 ◽

pp. 870-872

Author(s):

Wenchang Chiang ◽

Ming-Jyh Shih ◽

Ann-Rong Yiao ◽

Jyh-Huar Weng

Keyword(s):

Extrusion Cooking ◽

Cooking Process

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Optimisation of extrusion cooking conditions and characterization of rice (Oryza sativa)—Sweet potato (Ipomoea batatas) and rice-yam (Dioscorea alata) based RTE products

Agricultural Sciences ◽

10.4236/as.2013.49b003 ◽

2013 ◽

Vol 04 (09) ◽

pp. 12-22 ◽

Cited By ~ 1

Author(s):

Elina Brahma Hazarika ◽

Anjan Borah ◽

Charu Lata Mahanta

Keyword(s):

Oryza Sativa ◽

Sweet Potato ◽

Ipomoea Batatas ◽

Extrusion Cooking ◽

Dioscorea Alata ◽

Cooking Conditions

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Selected Functional Properties, Proximate Composition of Flours and Sensory Characteristics of Cookies from Wheat and Millet-Pigeon Pea Flour Blends

Pakistan Journal of Nutrition ◽

10.3923/pjn.2015.581.585 ◽

2015 ◽

Vol 14 (9) ◽

pp. 581-585

Author(s):

E.C. Omah ◽

G.I. Okafor

Keyword(s):

Functional Properties ◽

Proximate Composition ◽

Pigeon Pea ◽

Sensory Characteristics ◽

Pea Flour ◽

Flour Blends

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Optimizing the torrefaction of pigeon pea stalk (cajanus cajan) using response surface methodology (RSM) and characterization of solid, liquid and gaseous products

Renewable Energy ◽

10.1016/j.renene.2020.03.184 ◽

2020 ◽

Vol 155 ◽

pp. 677-690 ◽

Cited By ~ 1

Author(s):

Rishikesh Kumar Singh ◽

Jyoti Prasad Chakraborty ◽

Arnab Sarkar

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Cajanus Cajan ◽

Pigeon Pea ◽

Gaseous Products ◽

Solid Liquid

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Optimization and characterization of rice–pigeon pea flour blend using extrusion cooking process

Effects of Extrusion Components on the Compositional Characteristics of an Instant Gruel Produced from Millet-Pigeon Pea Flour Blend

Characterization of Ready-to-Eat Composite Porridge Flours Made by Soy-Maize-Sorghum-Wheat Extrusion Cooking Process

QUALITY EVALUATION AND PHYSICO-CHEMICAL PROPERTIES OF BLENDS OF FERMENTED CASSAVA FLOUR (LAFUN) AND PIGEON PEA FLOUR

Biochemical and molecular characterization of a rhizobitoxine-producing Bradyrhizobium from pigeon pea plants

Component Interactions in the Extrusion Cooking Process: Influence of Process Conditions on the Functional Viscosity of the Wheat Flour System

Characterization of in vitro antioxidant activity, bioactive components, and nutrient digestibility in pigeon pea (Cajanus cajan ) as influenced by germination time and temperature

Development of Fiber-Containing Non-Expanded Products by Extrusion Cooking Process

Optimisation of extrusion cooking conditions and characterization of rice (<i>Oryza sativa</i>)—Sweet potato (<i>Ipomoea batatas</i>) and rice-yam (<i>Dioscorea alata</i>) based RTE products

Selected Functional Properties, Proximate Composition of Flours and Sensory Characteristics of Cookies from Wheat and Millet-Pigeon Pea Flour Blends

Optimizing the torrefaction of pigeon pea stalk (cajanus cajan) using response surface methodology (RSM) and characterization of solid, liquid and gaseous products

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