Development And Characterization of Extruded Fura From Mixtures of Pearl Millet and Grain Legumes Flours

Abstract

Dehulled pearl millet flour (100%) and blends of pearl millet, cowpea, groundnut and soybean flours at 80:20, 70:30 were extruded at 30 g moisture/100 g sample using a Brabender Laboratory single screw extruder to develop extruded fura products. The fura extrudates and fura produced in the traditional way were analyzed for their physical and chemical and sensory properties. There were significant differences (p < 0.05) in the puff ratio of the extruded fura products. Pearl millet: cowpea (80:20) fura had the highest puff ratio (4.71) while the pearl millet: groundnut (80:20) fura had the lowest (2.90). The bulk density of the pulverized extruded fura was lower than that of the dried and pulverized traditional fura. The hydration power of the extrudates increased significantly (p < 0.05) at 28°C and 50°C. Extrusion increased the hydration power of products. Fura extrudate containing 100% pearl millet flour had the highest hydration power of 63.9% at 28°C, while the traditional fura had the lowest of 15.8% at 28°C. Protein content of samples increased with supplementation of pearl millet with grain legumes. Sensory evaluation results showed that there were no significant differences among the fura extrudates and the traditional fura with respect to color, texture and overall acceptability except for flavor. Extruded products were still acceptable after 12 weeks storage in polyethylene and cellophane bags at 30 ± 2°C. Extrusion and supplementation processes are therefore one way of producing a convenient shelf stable nutrient rich fura in the areas where fura is commonly consumed.

Traditional and New Food Uses of Pulses

“…Extruded fura (breakfast and lunch product in West Africa) was made with 20-30% supplementation of pearl millet flour with cowpea, soybean, or peanut flour (Nkama and Filli 2006). The physicochemical and sensory properties were compared with traditional fermented fura made with 100% pearl millet flour.…”

“…Extrusion increased the hydration power of extrudates, and no significant differences were observed in overall acceptance of extruded fura with pulses, although the traditional fermented fura ranked higher. However, extrusion processing enabled a longer shelf life (one week versus six months at 30°C) and nutrient-dense products compared with traditional fermented fura processing (Nkama and Filli 2006).…”

Application of Response Surface Methodology (RSM) for the Production and Optimization of Extruded Instant Porridge from Broken Rice Fractions Blended with Cowpea

“…The utilization of locally grown crops for the production of high protein, shelf stable and affordable recipes in less developed countries has been stressed by international agencies as one of the most suitable channel for addressing the deepening global nutrition challenges (Iwe et al, 2001). Nutritious foods to meet these requirements can be best made from mixture of locally grown cereals and legumes using processing technology that result in shelf stable, convenient and consumer acceptable products using environmentally sustainable Optimization of Extruded Instant Porridge from Broken Rice Fractions Blended with Cowpea technology (Iwe, et al 2001, Nkama and Filli, 2006;Filli and Nkama, 2007) such as extrusion cooking.…”

Assessment of Microbial Changes and Nutritional Qualities of Extruded White Yam (&lt;i&gt;Dioscorea rotundata&lt;/i&gt;) and Bambara Groundnut (&lt;i&gt;Vigna subterranean&lt;/i&gt;) Blends

“…Extrusion cooking has been described as an important technique for modification and manufacture of a wide variety of traditional and novel foods and food blends [1][2][3][4]. Expanded snack foods ready to eat cereals and dry pet foods are manufactured from cereals and starches by high temperature short time extrusion cooking [5,6].…”