Abstract Finger millets are important coarse grains that exhibit high levels of phenolic compounds and antioxidant activities among other cereals. Grains subjected to a number thermal treatments this could affect the contents bioactivities compounds. The aim present study was determine finger millet flour foods, namely porridges Pittu several such as roasting, parboiling, parboiled roasting ope...

Food insecurity and child malnutrition remain persistent problems in sub-Saharan Africa. Rice is a staple food for more than half of the world’s population. However, white rice poor micronutrients records higher glycemic values compared to parboiled rice. An improved parboiling system called “Grain quality enhancer, Energy-efficient durable Material” (GEM short) allows processing with better ph...

The effects of hot air temperature (40, 50 and 60 oC) and Radiation Intensity (RI) (0.21, 0.31 and 0.41 w/cm2) on the response variables (drying time, Head Parboiled Rice Yield (HPRY), color value and hardness)) of parboiled rice were investigated. The drying was performed using hybrid hot air–infrared drying. The optimization of drying variables and the relationship b...

This research aimed to assess the added value of sun-dried and parboiled Engraulicypris sardella (usipa) products as a basis for determining their viability in terms business. To this end, survey was conducted Nkhotakota District at 12 sites (beaches), where fresh usipa commonly lands is processed fish. A proportional stratified method used determine number respondents, followed by simple rando...