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    Tag Archives: OPTIMIZATION OF EXTRUSION PROCESSING PARAMETERS FOR READY-TO-EAT SNACKS FROM SORGHUM-COWPEA BLENDS KADUNA STATE

    OPTIMIZATION OF EXTRUSION PROCESSING PARAMETERS FOR READY-TO-EAT SNACKS FROM SORGHUM-COWPEA BLENDS KADUNA STATE

    FOOD SCIENCE PROJECT TOPICS AND MATERIALS

    OPTIMIZATION OF EXTRUSION PROCESSING PARAMETERS FOR READY-TO-EAT SNACKS FROM SORGHUM-COWPEA BLENDS  KADUNA STATE. CHAPTER ONE INTRODUCTION 1.1 Background of the Study There has been a tremendous growth in the demand for pre-cooked (ready-to-eat, RTE) snacks worldwide as a result of increasing urbanization, shifting dietary patterns, and an increased desire for convenient and nutritious snacks. This […]

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