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Fura is a traditional thick dough ball snack produced principally from millet or sorghum which is common in Nigeria. It is consumed with nono (local fermented milk) or mashed in water before consumption in the form of porridge. The purpose of this paper is to study the optimization of feed composition, feed moisture and screw speed on acceptability and hydration properties of fura extrudates from pearl millet and soybean flour mixtures.

The effects of extrusion conditions feed composition (ratio of soybean to millet), percentage moisture wet basis and screw speed (rpm) on the hydration properties and the acceptability of fura from millet‐soybean flour mixtures were studied using a single screw extruder. Response surface methodology (RSM) was adopted to evaluate the hydration properties responses of fura extrudates.

The models showed R²=0.863, 0.825, 0.898 and 0.741 for hydration power (HP), effect of quantity of water on swell volume (EQWSV), wettability (WTBLTY) and viscosity respectively indicating that the model was a good fit and could be used to navigate the design space. The result indicates that increasing the level of soybean flour resulted in decreased HP of fura extrudates. The overall acceptability sensory scores show that the fura extrudate design point 11 representing 20 percent soybean, 16.6 percent feed moisture and 200rpm recorded the highest acceptability (7.25) with significant differences from the other extrudates in terms of colour, flavor, texture and overall acceptability.

The extrusion cooking data from this study could help predict the expected performance in investigations of potential use of millet and soybean to explore the possibility of industrial projection.

Acha (Digitaria exilis staph.) grain was purchased locally from Jos central market in Plateau State of Nigeria. The grain was washed, destoned, oven (cabinet)‐dried, dry milled, sieved and used as acha grain flour to substitute for wheat flour for the production of biscuit. The physical (spread ratio, break strength, weight) and sensory (colour, taste, odour, texture) qualities of the biscuit were determined. The spread ratio increases (5.95 to 7.33), while the bread strength decreases (1.97 to 1.49) with the increase in the acha grain flour percentage. The effects were generally significant at above 30 per cent substitution (p≤0.05).

The purpose of the paper is to describe the production of traditional fura and extruded fura blends from 100 per cent pearl millet flour and blends of pearl millet flour with three‐grain legume flour mixtures, i.e. cowpea, soybean, and groundnut at 20 and 30 per cent levels each and to evaluate the influence of extrusion process' on products hydration properties.

Traditional methods of flour preparation were adopted. Extrusion was performed in a single‐screw Brabender Extruder.

The bulk density of traditional fura significantly differed from those of the extrudates (P<0.05). Extrudates exhibited instantization tendency, i.e. ability of easy preparation before eating without the usual rigorous labour involved in the traditional method. Pearl millet: cowpea fura (80:20) had the highest puff ratio of 4.71 while the pearl millet: groundnut (70:30) fura had the least puff ratio, 2.90. Samples with high fat content appear to have lower puff ratio. There were no significant differences in the wettabilities of extruded fura samples (P<0.05) at 28⁰C with the exception of millet: groundnut (70:30) indicating differences (P<0.05) in wettabilities at 50^oC. There were significant differences (P<0.05) in swelling capacities of fura products at each level of water added. The hydration power of extrudates varied significantly (P<0.05) for products both at 28^o and 50^oC; and 100 per cent fura extrudate had the highest hydration power value 63.92 at 28^oC, while traditional fura had the least value, 15.80.

Extrusion cooking revealed good potential opportunities for the manufacture of commercial instant fura and the potential of better storage as a result of low moisture content.

Acha and millet were cleaned, steeped in water, washed and spiced. Dry, granulated sweet potato was added and wet milled to produce a slurry. Two‐thirds of the slurry were gelatinized by the addition of boiled water and allowed to stand for two hours before the temperature was dropped to 50°C. The third part of the fresh slurry was added, mixed and allowed to stand for 12 hours, filtered through a cloth and sweetened by sucrose to produce kunun zaki. The effect of the two grains on the physiochemical properties (viscosity, total soluble solids, total solids, acidity, protein, fat, ash, moisture, carbohydrate and specific density) and sensory (colour, taste, odour, texture) quality were assessed. The physiochemical properties of the two grains were relatively similar. The mean scores for the flavour (odour and taste) are significantly different (P ≤ 0.05) with the acha based kunun zaki being more acceptable.

This paper sets out to focus on the utilization of the locally available raw material to develop an acceptable and high quality non‐alcoholic beverage in Nigeria.

Maize‐based non‐alcoholic beverages were produced from either plain maize powder or combinations of maize powder and mango or soybean flour. Plain and fruit or soy‐ fortified maize powders were analyzed using standard methods for chemical composition, while total solid, sediment height, pH, titratable acidity, storage stability and microbial load were determined on the formulated beverage products. Taste panel evaluation was conducted to evaluate the acceptability of the products.

While the protein, fat and ash contents of plain maize powder were 5.69, 5.95 and 0.35 per cent respectively, there was minimal enhancement with fruit addition. However, with 10 per cent soybean addition significant improvement over the unfortified sample in protein (14.62 per cent), fat (10.64 per cent) and ash (0.96 per cent) was obtained. Sediment height was found to be higher for beverage with sour water and least for soy‐fortified beverage. Titratable acidity of beverage samples was found to be 0.022, 0.018, 0.054 and 0.306 per cent (per cent lactic acid) for plain, fruit‐flavoured, soy‐fortified and soured beverages respectively. Variation in titratable acidity was observed depending on the product and storage condition. Sensory evaluation result for beverage prepared with sour water (0–100 per cent) revealed preference for soured beverage with 80 per cent sour water. Also, fruit‐flavoured sample ranked highest in preference followed closely by the plain beverage, while soy‐fortified sample was the least acceptable.

The paper has demonstrated the feasibility of developing acceptable beverage samples from sour water (a by‐product of Ogi usually regarded as waste) and combinations of either maize powder and mango or soybean flour.

The aim of this paper is to evaluate the nutrient and sensory properties of dambu, a steamed granulated dumpling product produced from maize (Zea mays), millet (Pennisetum glaucum), sorghum (Sorghum bicolor), and acha (Digitaria exilis), grains. It is a popular midday meal of the Fulanis of Nigeria, normally sprinkled into fermented skimmed milk or whole milk and sugar may be added to taste.

Dambu was prepared in the laboratory using decorticated clean cereal grains, which were pulverized into coarse particles, mixed with spices and water, and steamed for 20 min. Analysis was carried out on the products following document and established procedures.

Data obtained indicated that dambu contained an appreciable amount of protein (10.1‐10.7 per cent) and fat (2.2‐3.4 per cent). The moisture and ash contents were found to range from 35 to 38 per cent and 0.5 to 1.2 per cent, respectively; crude fibre ranged from 1.8 to 2.1 per cent; carbohydrate ranged from 45 to 49 per cent and the energy ranged from 247 to 264 kcal/100 g. The amino acid profiles of the dambu showed that the different dambu products contain both essential and non‐essential amino acids. The mineral contents were found to be high in potassium, phosphorus, calcium, zinc, and magnesium. The mean scores of aroma, chewiness, and overall acceptability for the products were not significantly different (p > 0.05) but difference existed in the texture and appearance.

The consumption of dambu from different cereal grains is encouraged; especially where a particular cereal is off season, the other grains could be used as a substitute and complementary.

The findings here suggested that dambu is necessary to cereal industry and baby foods (weaning foods).

The results of this research contribute to the knowledge of cereal meals, especially those that are indigenous to Nigeria and West Africa.

The aim of this paper is to evaluate the storage stability of improved dambu, a steamed granulated dumpling product generally made from millet, was produced from maize (Zea mays), millet (Pennisetum glaucum), sorghum (Sorghum bicolor) and acha (Digitaria exilis). It is a popular mid‐day meal of the Fulanis of Nigeria normally sprinkled into fermented skimmed milk or whole milk and sugar may be added to taste.

Improved dambu was prepared in the laboratory using decorticated clean cereal grains which were pulverished into coarse particles, mixed with spices, preservative (sorbic acid) and water and steamed for 20 min. The improved dambu products were packaged in low‐density polyethylene (LDPE), LDPE with plastic and LDPE with paperboard and stored at room temperature (25 ^○C) for six days. Analysis was carried out on the products following documented and established procedures.

Data obtained indicated that during storage, pH decrease was observed while titratable acidity increased for improved dambu products. The microbial load (cfu/g) increased with storage time for all the products packaged in LDPE, LDPE with plastic and LDPE with paperboard. Dambu has a limited storage life of one day at room temperature (25 ^○C) and four days with 0.2 per cent (w/w) sorbic acid as preservative. Micro‐organisms of significance in the products are Aspergillus sp, Penicillum sp, Candida sp, Staphylococcus aureus and Enterobacter aerogenes. The nature of the microflora suggested that dambu is a good substrate for fungal growth. In the comparative study of dambu products with and without sorbic acid, there was no significant difference in the mean scores for all the assessed parameters.

The consumption of dambu from different cereal grains is encouraged especially where a particular cereal is off season. The shelf‐life of dambu was extended to four days by using 0.2 per cent (w/w) sorbic acid as preservative and packaged in LDPE with plastic and LDPE with paperboard. Further research should be carried out to extend the shelf‐life more.

The findings have suggested that dambu is necessary to cereal industry and baby foods (weaning foods).

The results of this research contributes to the knowledge of cereal meals, especially those that are indigenous to Nigeria and West Africa.

This review provides an overview of the applications of Bambara groundnuts in various food products. The genetic diversity, physical properties and chemical compositions of the crop are also elucidated.

This paper critically reviewed the physicochemical properties and applications of Bambara groundnuts from recent literature.

Bambara groundnut (Vigna subterranea) is a drought-tolerant crop from West Africa that contains not only carbohydrates and fats but is also high in protein. The cultivars of Bambara groundnut can be distinguished by the colours of seeds, which range from red, blue-eye, brown and black-eye. Bambara groundnuts contain carbohydrate (57–67%), protein (15–25%), fat (4–8%), fibre (1.4–1.5%) and ash (2.9–4%). As a percentage of protein, the essential amino acids, lysine, methionine and cysteine are relatively high in Bambara groundnuts. Meanwhile, linoleic, palmitic and linolenic acids are the fatty acids present in this crop.

Several studies have shown that Bambara groundnuts can be used as fat substitutes, emulsifiers, water binders, bulking agents and thickeners due to its water and oil absorption properties, gelling, pasting, emulsifying and foaming abilities. Bambara groundnuts are used in the development of many intermediate or final products like flour blend, cookies, bread and fermented milk. It has a positive impact on the overall proximate, functional, mineral and amino acid profiles of the food products.

Despite its high nutrient density, Bambara groundnuts are an underutilised legume due to unavailability and lack of knowledge among consumers on its benefits. There is a need to promote the use of Bambara groundnuts as a future food.

This paper aims to focus on the antioxidant properties and consumer acceptability of biscuits produced from pearl millet (PM)–tiger nut (TN) composite blends, with the aim of encouraging the use of these under-utilised food crops in producing value-added products with nutraceutical potential.

PM grains and TN seeds were processed into flour and blended at ratios: 15:85 (A), 20:80 (B), 25:75 (C), 30:70 (D), 35:65 (E), 40:60 (F), 45:55 (G), of PM to TN using response surface methodology. The antioxidant properties of the biscuits produced from the flour blends were determined using standard methods, and data obtained were subjected to analysis of variance (ANOVA); differences of means were separated using Duncan multiple range test. The biscuits were subjected to sensory evaluation using 50 untrained panellist and results statistically analysed.

The total phenolic content (TPC-mg/GAE) of PM–TN flour blends ranged from 2.65-4.95 (A-G), with an average TPC of 3.85. In PM–TN biscuits, total phenolic values ranged from 1.20-3.42 (A-G), with an average of 2.39. The 2,2′-azino-bis(3-ethyl benzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities (μmolTEAC/g) of PM–TN flour blends ranged from 26.7-36.4 (A-G), and the values for biscuits ranged from 28.5-38.6 (A-G). There was a highly significant correlation, r = 0.811(p < 0.001) and r = 0.913 (p < 0.001) between phenolic content and antioxidant activity for flour and biscuit, respectively. The effect of in vitro digestion of biscuits on the antioxidant assays viz-a-viz: TPC and ABTS radical scavenging activities were also investigated. The order of phenolic release was enzymic > aqueous > ethanolic digest for TPC, while for ABTS, the order of release was enzymic > ethanolic > aqueous. The highest values for antioxidant properties were found in the simulated in vitro enzyme digested biscuits. Consumer acceptability revealed that the overall acceptability scores of the biscuits were not significantly different except for biscuit sample G.

The paper has demonstrated the antioxidant potentials and consumer acceptability of PM–TN biscuits. It also shows the effect of in vitro digestion on the antioxidant activities of the biscuit and its potential health benefit, as a source of antioxidant.

This paper aims to optimize feed moisture contents, barrel temperatures, blending ratios of maize and lupine for processing of protein-rich best quality extruded product using a twin-screw extruder.

A three-factor three-level response surface methodology by Box-Behnken Design was applied to evaluate the effect of selected processing conditions of blending ratios of lupine (10-20 per cent), barrel temperatures (120°C-150°C) and feed moisture content (14-18 per cent) on functional, nutritional and sensory characteristics of produced snack food.

The results of functional properties such as radial expansion ratio, bulk density, water absorption index, water solubility index observed as 0.71-1.2, 0.33-0.92 g/cc, 4.4-6.4 per cent and 10.2-15.1 per cent, respectively. The snack food showed the moisture 5.6-7.2 per cent, protein 8.1-18.1 per cent, fiber 1.6-2.7 per cent, ash 1.6-2.2 per cent and carbohydrate 64.8-81.4 per cent. The independent variables (lupine blending ratio, barrel temperature and feed moisture content) posed significant effects on expansion ration (p = 0.0030), bulk density (p = 0.0026), water absorption index (p = 0.0075) and water-solubility index (p = 0.0116). Higher blending ratio of lupine was increase in the bulk density and water solubility index, but decrease in expansion ratio and water absorption index of snack food. Higher feed moisture content was led to a reduction in expansion ratio and water-soluble index of snack food. Whereas, higher feed moisture contents was lead to rise in bulk density and water absorption index. Fiber (p = 0.0145), ash (p = 0.0343) and carbohydrate (p = 0.0001) contents were significantly depended on blending ratio. Blending of lupine 15.06 per cent, barrel temperature of 150 °C and feed moisture content of 14.0 per cent produced the snack food with desirability value of 72.8 per cent.

Protein malnutrition is one of the major problems in child development in under developed countries including Ethiopia. Maize is a top producer in the country but least appreciated for cost. Lupine is one of the undervalued produce consumed in Ethiopia after boiling. Still data on the utilization of maize and lupine in the extruded snack preparation was very limited. Optimization of moisture and barrel temperatures for this snack was not reported clearly yet.