Use of response surface methodology (RSM) for composite blends of low grade broken rice fractions and full-fat soybean flour by a twin-screw extrusion cooking process

Use of response surface methodology (RSM) for composite blends of low grade broken rice fractions and full-fat soybean flour by a twin-screw extrusion cooking process

In this study, seventeen (17) composite blends of broken rice fractions and full-fat soybean, formulated using response surface methodology and central composite design within a range of barrel temperatures (100-140 °C), initial feed moisture content (15-25%) and soybean composition (8-24%), were ex...

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Bibliographic Details
Main Authors: Nahemiah Danbaba, Iro Nkama, Mamudu Halidu Badau
Format: Article
Language:English
Published: ISEKI_Food Association (IFA) 2019-04-01
Series:International Journal of Food Studies
Subjects:
broken rice
soybean
extrusion
response surface methodology
optimization
Online Access:https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/499

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