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	<title>OPTIMIZATION OF EXTRUSION PROCESSING PARAMETERS FOR READY-TO-EAT SNACKS FROM SORGHUM-COWPEA BLENDS KADUNA STATE</title>
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	<title>OPTIMIZATION OF EXTRUSION PROCESSING PARAMETERS FOR READY-TO-EAT SNACKS FROM SORGHUM-COWPEA BLENDS KADUNA STATE</title>
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		<title>OPTIMIZATION OF EXTRUSION PROCESSING PARAMETERS FOR READY-TO-EAT SNACKS FROM SORGHUM-COWPEA BLENDS  KADUNA STATE</title>
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		<dc:creator><![CDATA[Uduak Effiong]]></dc:creator>
		<pubDate>Mon, 27 Apr 2026 09:08:10 +0000</pubDate>
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		<category><![CDATA[OPTIMIZATION OF EXTRUSION PROCESSING PARAMETERS FOR READY-TO-EAT SNACKS FROM SORGHUM-COWPEA BLENDS KADUNA STATE]]></category>
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					<description><![CDATA[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 [&#8230;]]]></description>
		
		
		
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