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| dc.contributor.author | Desye, Alemu | |
| dc.date.accessioned | 2022-12-20T13:11:13Z | |
| dc.date.available | 2022-12-20T13:11:13Z | |
| dc.date.issued | 2022-12 | |
| dc.identifier.uri | http://ir.bdu.edu.et/handle/123456789/14721 | |
| dc.description.abstract | Poor diets that are low in iron (Fe), zinc (Zn), and protein are the main cause of micronutrient and protein malnutrition in young children in developing nations like Ethiopia. This study aimed to develop nutritious and sensorial acceptable Emmer wheatcowpea snack products to overcome under-nutrition and its associated factors in children using a twin-screw extruder at various processing conditions. Barrel temperatures of (80, 100, and 120°C), feed moisture content (22, 24, and 26%), and blend ratio of cowpea (10, 17.5, 25 %,) at a constant screw speed (300 rpm). Design-Expert software version 13.5 was used to assess the significance of independent, interactive, and quadratic effects of extrusion process variables using a three-factor, three-level Box-Behnken design (BBD) and response surface methodology. Physico-chemical and antinutritional properties were determined, and numerical optimization was carried out to find the best processing conditions. The extrusion conditions had a highly significant effect (p<0.05) on the final extruded snack product of Physico-chemical and antinutritional properties. Data showed that blends based on emmer wheat could produce extruded products under acceptable extrusion conditions of blending ratio of cowpea at (15.234%), feed moisture content at (22.017%), and barrel temperature at (120 °C). Keywords: Extrusion cooking, Complimentary, Optimization, extrudes | en_US |
| dc.language.iso | en_US | en_US |
| dc.subject | Chemical and Food Engineering | en_US |
| dc.title | Optimization of Germinated Cowpea (Vigna unguiculata or Vigna Sinensis) and Emmer wheat (Triticum turgidum spp. Dicoccum) Blending ratios and Extrusion parameters for the best quality of Extruded snack Food | en_US |
| dc.type | Thesis | en_US |
