Functional and Physical Properties of Instant Beverage Powder Made From Two Different Varieties of Pearl Millet

Abstract

The objective of this experiment was to assess the effects of malting, extrusion and a combination of both processes on the physical and functional properties of the pearl millet flour (PMF) and pearl millet based instant beverage powder (PMIBP) produced. PMF and PMIBP were prepared by malting, extrusion and a combination of malting and extrusion cooking from two different varieties of pearl millet (Agrigreen (AgG) and Babala (Ba)). Malted pearl millets were produced by germinating at 30°C and 98% RH for 36 h, kilned at 50°C for 48 h then cooled to room temperature, ground and stored in a chiller at 5°C until used. Extrusion was carried out using a corotating twin-screw extruder under different parameters to obtain the pearl millet instant beverage powder. The different processes significantly (p ≤ 0.05) affected the colour (L, a & b) of AgG and Ba. Malting and extrusion significantly (p ≤ 0.05) reduced the peak viscosity of the starches from the raw pearl millet of both varieties of pearl millet as measured by rapid visco analyser (RVA). This can be considered as advantageous with respect to producing an instant beverage powder with a high nutrient content.

Single-Screw Laboratory Extruder for Production of Expanded Products: Design, Construction and Performance Testing

“…(3) where the influence of shear rate is represented by the power law model, U is the material moisture (percentage) and T is the inverse testing temperature, in Kelvin scale. From the calculation, the machine is capable of producing 13 kg of the expanded extrudates considering the product density of 150 kg/m 3 (Table 1) having estimated  to be 2,442 Pa•s.…”

“…Several works have been done to develop highly nutritious convenience products from vast numbers of food bio-resources available in Nigeria [3][4][5][6][7][8][9], but little or no attention has been paid to local development of extruders with which experimental works could be performed. This had really overworked, to the best of the knowledge of the authors, the only Brabender single-screw laboratory extruder (DCE 330, New Jersey, USA) available at the Federal Polytechnic, Mubi, Nigeria.…”

“…Consequently, these results in products that are in a dry state with typical low water activity (a w ) that require no refrigeration storage [14]. Such products are suitable for DCs where infrastructure for a cold supply chain is inadequate [3]. Despite the advantages of twin-screw over single-screw extruders as thoroughly compared by several investigators [15], the latter is still considered to be more relevant for DCs based on the premises that the capital investment, maintenance and energy cost of a single-screw extruder are generally cheaper than the twin screw type owing to their simpler construction and can easily be fabricated in any local machine/metal workshop in DCs [16].…”

Optimizing functional properties of perilla protein isolate using the response surface methodology

“…Water solubility index (WSO) and water absorption capacity (WAC) were determined by the method reported by Dbilana et al (2014) with some modifications. Freeze-dried samples (0.2 g, M 0 ) were suspended in 20 mL of 0.1 mol/L phosphate buffer (pH 7) and mixed for 30 min at room temperature.…”

Beyond Turf and Lawn: Poaceae in This Age of Climate Change

“…It now has over 100 common names, and is estimated to cover 2,000,000 km 2 (including natural grasslands) of the planet, so much so that it has been ranked in the top 10 worst weeds on the planet by the International Union for the Conservation of Nature [137]. Initially, cogongrass was introduced to new places for soil erosion control on agriculture and reforestation sites.…”