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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

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  • @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
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