ArticleFood science & nutrition2018
Process optimization of extrusion variables and its effect on properties of extruded cocoyam (
Article in Food science & nutrition, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Optimization of formulation and processing conditions for the production of functional noodles containing orange-fleshed sweet potatoes and biofortified beans.Food science & nutrition · 2024Article
- Performance evaluation and optimization of aHeliyon · 2020Article
- Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology.Food science & nutrition · 2019Article
- Process optimization of extrusion variables and its effect on properties of extruded cocoyam (Food science & nutrition · 2018Article
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Authors and funding
6 authors.
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Abstract
The current industrial demand for starchy foods has been dominated by other roots and tubers, while cocoyam, despite being rich in fiber, minerals, and vitamins has remained under exploited. In this study, the effect of feed moisture content (FMC), screw speed (SS) and barrel temperature (BT) on the quality characteristics of cocoyam noodles (proximate, thermo-physical, physicochemical, texture, color, extrudate properties, and sensory characteristics) were investigated using central composite design (CCD) of response surface methodology (RSM). Flour was produced from fresh tubers of cocoyam (
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