Effects of Extrusion Cooking Over Roasting on Retention of Nutritional Quality of Composite Flour Prepared From Soyabean, Millet, Corn and Rice Blend

1 Abdelghafor, R., Mustafa, A., Ibrahim, A., & Krishnan, P. (2011). Quality of bread from composite flour of sorghum and hard white winter wheat. Advance Journal of Food Science and Technology, 3(1), 9-15. Search in Google Scholar

2 Amadou, I., Gbadamosi, O., & Le, G.-W. (2011). Millet-based traditional processed foods and beverages— A review. Cereal Foods World, 56(3), 115-121. https://doi.org/10.1094/CFW-56-3-0115 Search in Google Scholar

3 Anuonye, J. C., Onuh, J. O., Egwim, E., & Adeyemo, S. O. (2010). Nutrient and antinutrient composition of extruded acha/soybean blends. Journal of food processing and preservation, 34, 680-691. https://doi.org/10.1111/j.1745-4549.2009.00425.x Search in Google Scholar

4 AOAC. (1990). Official methods of analysis of the Association of Official Analytical Chemists (14 ed., Vol. 2). Washington DC: The Association. Search in Google Scholar

5 Banaszkiewicz, T. (2011). Nutritional value of soybean meal. In H. El-Shemy (Ed.), Soybean and nutrition (pp. 1-20). Croatia: Intechopen. Search in Google Scholar

6 Bolarinwa, I. F., Olaniyan, S. A., Adebayo, L. O., & Ademola, A. A. (2015). Malted sorghum-soy composite flour: preparation, chemical and physico-chemical properties. J Food Process Technol, 6(8), 1-7. https://doi.org/10.4172/2157-7110.1000467 Search in Google Scholar

7 Bugusu, B. A., Campanella, O., & Hamaker, B. R. (2001). Improvement of sorghum-wheat composite dough rheological properties and breadmaking quality through zein addition. Cereal Chemistry, 78(1), 31-35. https://doi.org/10.1094/CCHEM.2001.78.1.31 Search in Google Scholar

8 Chaudhari, P. R., Tamrakar, N., Singh, L., Tandon, A., & Sharma, D. (2018). Rice nutritional and medicinal properties: A review article. Journal of Pharmacognosy and Phytochemistry, 7(2), 150-156. Search in Google Scholar

9 Chhetri, A. J., Dangal, A., Shah, R., Timsina, P., & Bohara, E. (2022). Nutritional and Sensory Quality of Prepared Tomato (Solanum lycopersicum) Leather. 분석과학, 35(4), 169-180. https://doi.org/10.5806/AST.2022.35.4.169 Search in Google Scholar

10 Dahal, S., Bhattarai, G., Timsina, P., Rajbanshi, B., Dangal, A., & Bohara, A. (2022a). Milk powder incorporation in the cereal-based Nepalese indigenous food bhakka and its quality assessment. Acta Universitatis Sapientiae, Alimentaria, 15(1), 40-50. https://doi.org/10.2478/ausal-2022-0004 Search in Google Scholar

11 Dahal, S., Dangal, A., Pradhananga, M., Timsina, D., & Timsina, P. (2022b). The preparation and quality evaluation of biscuit using composite flour by mixing wheat flour, chickpea flour, and Peanut flour. International Journal on Food, Agriculture and Natural Resources, 3(1), 14-19. https://doi.org/10.46676/ij-fanres.v3i1.58 Search in Google Scholar

12 Dalal, S., & Bobade, H. (2018). Applications of composite flour in development of bakery products. International Journal of Agricultural Engineering, 11(Special Issue), 65-69. Search in Google Scholar

13 Dangal, A., Dhakal, A., Shah, R., Timsina, D., & Dahal, S. (2021b). Preparation and quality evaluation of Thekua incorporated with germinated finger millet (Ragi) flour. Journal of Food Technology Research, 8(2), 50-57. https://doi.org/10.18488/journal.58.2021.82.50.57 Search in Google Scholar

14 Dangal, A., Timsina, P., & Dahal, S. (2021a). Review on: Uses of cereals in traditional foods of Nepal and their preparation process. EUREKA: Life Sciences,(6), 49-60. https://doi.org/10.21303/2504-5695.2021.002122 Search in Google Scholar

15 Dhingra, S., & Jood, S. (2002). Physico-chemical and nutritional properties of cereal-pulse blends for bread making. Nutrition and health, 16(3), 183-194. https://doi.org/10.1177/026010600201600 Search in Google Scholar

16 Etiosa, O., Chika, N., & Benedicta, A. (2018). Mineral and proximate composition of soya bean. Asian Journal of Physical and Chemical Sciences, 4(3), 1-6. https://doi.org/10.9734/AJOPACS/2017/38530 Search in Google Scholar

17 FAO. (1992). Maize in Human Nutrition Food and Agriculture Organization of United Nation. Rome. Search in Google Scholar

18 Hasmadi, M., Matanjun, P., Salwa, I., Siti, F., Mansoor, A. H., & Ainnur, S. R. (2014). The effect of seaweed composite flour on the textural properties of dough and bread. Journal of Applied Phycology, 26(2), 1057-1062. https://doi.org/10.1007/s10811-013-0082-8 Search in Google Scholar

19 Jisha, S., Padmaja, G., Moorthy, S., & Rajeshkumar, K. (2008). Pre-treatment effect on the nutritional and functional properties of selected cassava-based composite flours. Innovative Food Science & Emerging Technologies, 9(4), 587-592. https://doi.org/10.1016/j.ifset.2008.06.003 Search in Google Scholar

20 Kavitha, C. C. I., & Indira, G. (2016). Quantitative estimation of total phenolic, flavonoids, tannin and chlorophyll content of leaves of Strobilanthes Kunthiana (Neelakurinji). J. Med. Plants, 4(4), 282-286. Search in Google Scholar

21 Malik, I. O. M., Yousif, S. A., Ali, A. E., & Hamadnalla, H. M. (2021). Effect of Germination on Proximate Composition of Three Grains from Sudan. EAS Journal of Nutrition and Food Sciences, 3(5), 104-109. https://doi.org/10.36349/easjnfs.2021.v03i05.003 Search in Google Scholar

22 Moreno, C. R., Fernández, P. C. R., Rodríguez, E. O. C., Carrillo, J. M., & Rochín, S. M. (2018). Changes in nutritional properties and bioactive compounds in cereals during extrusion cooking. In S. Z. Qamar (Ed.), Extrusion of metals, polymers and food products (pp. 104-124). Croatia: IntechOpen. Search in Google Scholar

23 Noorfarahzilah, M., Lee, J., Sharifudin, M., Mohd Fadzelly, A., & Hasmadi, M. (2014). Applications of composite flour in development of food products. International Food Research Journal, 21(6), 2061-2074. Search in Google Scholar

24 ObembeOlusola, M., OlowolafeDamilola, E., & AdedoyinIdowu, A. (2022). Comparative Study of Proximate and Mineral Composition of selected varieties of rice Oryza sativa L. Journal of Research in Environmental and Earth Sciences, 8(5), 27-31. Search in Google Scholar

25 Parajuli, A., Katuwal, N., & Dangal, A. (2022). Optimization and shelf-life evaluation of mayonnaise like paste prepared using avocado pulp. Acta agriculturae Serbica, 27(54), 149-156. https://doi.org/10.5937/AASer2254149P Search in Google Scholar

26 Pokharel, A., Dangal, A., Karki, S., Lamichhane, S., Timsina, P., & Bohara, A. (2023). Study on the effect of different treatments on soy flour, and quality and sensory evaluation of prepared biscuits incorporated with oats and soy flour. Legume Science, 181. https://doi.org/10.1002/leg3.181 Search in Google Scholar

27 Qamar, S., Aslam, M., & Javed, M. A. (2016). Determination of proximate chemical composition and detection of inorganic nutrients in maize (Zea mays L.). Materials Today: Proceedings, 3(2), 715-718. https://doi.org/10.1016/j.matpr.2016.01.118 Search in Google Scholar

28 Rai, B., & KC, J. (2007). Basic food analysis handbook (1st ed.). Kathmandu, Nepal: Prompt Printers Pvt Ltd. Search in Google Scholar

29 Salif Sow, M., Fallou, S., Mady, C., Seynabou, M. F., Djibril, D., & Gilles, M. (2019). Effects of Fermentation, Germination, Roasting and Mono-Screw Extrusion Cooking on the Phytate and Iron Contents of Millet Souna Produced in Senegal (Pennisetum Glaucum). Journal of Nutritional Health & Food Science, 7(3), 1-7. Search in Google Scholar

30 Sundarrajan, L. (2014). Effect of extrusion cooking on the nutritional properties of amaranth, quinoa, kañiwa and lupine. Unpublished M.Sc. Thesis, University of Helsinki, Finland. Search in Google Scholar

31 Tiwari, A. (2018). Extrusion cooking technology: An advance skill for manufacturing of extrudate food products. In S. Z. Qamar (Ed.), Extrusion of metals, polymers and food products (pp. 197-210). Croatia: IntechOpen. Search in Google Scholar

32 Tiwari, N., & Awasthi, P. (2014). Effect of different processing techniques on nutritional characteristics of oat (Avena sativa) grains and formulated weaning mixes. Journal of Food Science and Technology, 51, 2256-2259. Search in Google Scholar

33 TV, A. K., Mani, I., Pramod, A., Samuel, D., Jha, S., Sahoo, P., . . . Kar, A. (2018). Effect of extrusion technique on antinutritional factors of sorghum-soya blends. Indian Journal of Agricultural Sciences, 88(3), 420-428. Search in Google Scholar

34 Wheeler, E., & Ferrel, R. (1971). A method for phytic acid determination in wheat and wheat fractions. Cereal Chemistry, 48(3), 312-320. Search in Google Scholar