The present study focussed on the use of Foxtail millet (Setaria italica) along with other flour for production of ready-to-eat snack products using extrusion cooking. The ultimate objective is to add value to millet and other subtropical crops to enable their commercialisation and thereby provide additional livelihood opportunities to the farmers in semi‐arid regions. Composite flours were pre...

Nowadays, the food industry has developed novel gluten free extruded snack type products made from pulses, which could be good candidates to promote pulse consumption as a sustainable product, while also satisfying consumer’s demand. Snack are large part of young people’s diets and impact health outcomes, so it is essential offer them snacks with better nutritional profile. In this study, 81 Sp...

Trends in the pet food industry follow those of the human food industry. There are growing product launches with claims that position pet food products to have functional attributes that contribute to the health and wellness of pets. Pulse crops, such as peas, have a number of marketable attributes. They are high in protein and fibre, non-genetically modified, gluten free, have a low glycemic i...

Extruded cereal snacks are usually deficient in protein, mineral ingredients, valuable fatty acids. With the rise of health awareness among consumers, food manufacturers and scientists are pressed to take measures in order to develop new functional/health-beneficial foods. The aim of this work was to manufacture extruded crisps enriched with α-linolenic acid (obtained from linseed oil) and to o...

This study investigated the effects and optimization of respective feed compositions pearl millet flour (PMf), African walnut (AWf), corn starch (CS) [FC, (100:0:0, 90:5:5, 80:10:10)], moisture content [FMC, (10, 15, 20%)] barrel temperature [BT, (60, 70, 80 °C)] on some quality characteristics extruded snacks using Box-Behnken design. The AWf CS were substituted at 0, 5, 10% in PMf evenly mixe...