Soybean-Enriched Snacks Based on African Rice.

Snacks were produced by extruding blends of partially-defatted soybean flour with flours from milled or parboiled African-grown rice. The interplay between composition and processing in producing snacks with a satisfactory sensory profile was addressed by e-sensing, and by molecular and rheological approaches. Soybean proteins play a main role in defining the properties of the protein network in the products.

Fruit physical characteristics, proximate, mineral and starch characterization of FHIA 19 and FHIA 20 plantain and FHIA 03 cooking banana hybrids.

Cooking banana and plantain (Musa spp. AAB and ABB groups), have over the years been affected by pest and diseases, resulting in various organizations developing disease resistant hybrids with superior agronomic potential. The characteristics of these improved varieties needs to be studied to ascertain their suitability for use in various food systems.

Optimisation of chocolate formulation using dehydrated peanut-cowpea milk to replace dairy milk.

Background: The rheological properties of chocolate, based upon its acceptability by consumers, are determined largely by the ingredients and their proportions used in the formulations. Milk chocolates are very popular because milk provides flavour and smooth texture to the product. This study aimed to determine the optimal ingredient formulation for vegetable milk chocolate using peanut-cowpea milk as a substitute for dairy milk.

Optimization of the griddling process of kpejigaou (a traditional low fat nutritious cowpea food) using response surface methodology.

Kpejigaou is a griddled cowpea paste product eaten mainly in West Africa. As its processing does not involve the use of fat, it has the potential of meeting consumers' demand for healthy, low fat nutritious foods. Product texture is considered an important quality index by kpejigaou consumers.

Kpejigaou: an indigenous, high-protein, low-fat, cowpea-based griddled food proposed for coastal West Africa.

Background: Griddled cowpea paste foods have high nutritional potential because they are low in fat but high in protein. A good understanding of process and product characteristics of kpejigaou is necessary to improve its quality and enhance acceptability.

Objective: To describe the product, evaluate critical variables in traditional processing, and determine consumer quality criteria and preferences for kpejigaou.