Evaluation of Processing Conditions for Lentil and Corn Blend Extrudate

Tadesse Fenta; Yogesh Kumar

Advances of Science and Technology. 6th EAI International Conference, ICAST 2018, Bahir Dar, Ethiopia, October 5-7, 2018, Proceedings

Research Article

Evaluation of Processing Conditions for Lentil and Corn Blend Extrudate

Download

225 downloads

Cite: BibTeX Plain Text

@INPROCEEDINGS{10.1007/978-3-030-15357-1_5,
    author={Tadesse Fenta and Yogesh Kumar},
    title={Evaluation of Processing Conditions for Lentil and Corn Blend Extrudate},
    proceedings={Advances of Science and Technology. 6th EAI International Conference, ICAST 2018, Bahir Dar, Ethiopia, October 5-7, 2018, Proceedings},
    proceedings_a={ICAST},
    year={2019},
    month={3},
    keywords={Extrusion Corn Lentil Physicochemical properties Response surface methodology},
    doi={10.1007/978-3-030-15357-1_5}
}

Tadesse Fenta
Yogesh Kumar
Year: 2019
Evaluation of Processing Conditions for Lentil and Corn Blend Extrudate
ICAST
Springer
DOI: 10.1007/978-3-030-15357-1_5

Tadesse Fenta¹^,*, Yogesh Kumar²^,*

1: Bahir Dar University
2: Addis Ababa University

*Contact email: tadeyfenta@gmail.com, jhayk1697@rediffmail.com

Abstract

An expanded food product was obtained from lentil-corn flour mixture by extrusion cooking. The lentil flour addition was maintained at 10%, 30% and 50% mixed with cereal or (corn) flour which was maintained at 50%, 70% and 90%. Operating conditions were cooking temperature; blend ratio and moisture contents of the feed mixture. Physicochemical properties of the extruded product were investigated.

Keywords: Extrusion Corn Lentil Physicochemical properties Response surface methodology

Published: 2019-03-08
Appears in: SpringerLink

: http://dx.doi.org/10.1007/978-3-030-15357-1_5