Initiatives on tackling food insecurity among global emerging economies are being focused on enriching native staple foods with locally available nutritious underutilized crops. The objective of this study was to optimize protein content and dietary fibre in rice (Oryza sativa) flour using Sorghum (Sorghum bicolor L.) and Bamboo shoots (Yushania alpina). An extreme vertices How to cite this paper: Wanjala, W.N., Mary, O. and Symon, M. (2020) Optimization of Protein Content and Dietary Fibre in a Composite Flour Blend Containing Rice (Oryza sativa), Sorghum [Sorghum bicolor (L.) Moench] and Bamboo (Yushania alpina) Shoots. Food and Nutrition Sciences, 11, 789-806.

Raw material composition, loading rate and moisture level in extrusion processing have a direct bearing on physical properties of the product besides other extruder operational parameters. These properties greatly influence the consumer appeal, package design and shelflife of the product. This study aimed at evaluating the effect of sorghum and rice flour containing bamboo shoot flour (BSF) and other ingredients on resultant flour and product throughput. A commercial single screw extruder with a constant barrel temperature of 250˚C and screw speed of 1480 rpm was used. Five dif