Process Development and Product Characterization of Cowpea Fortified Extruded Breakfast Cereal from Low Grade Rice

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ABSTRACT

Rice production in Ghana is faced with the major challenge of low patronage. This is due to its poor physical and sensory quality rendering it ‘low grade’ rice. Among the many local varieties of rice in Ghana, Viwonor is perceived to be a low grade rice whereas Jasmine 85 a high grade. Large quantities of rice are imported to address the issue of quality and quantity gap. Protein energy malnutrition (PEM) is a serious nutritional problem facing many countries including Ghana. Cowpea (Vigna unguiculata) is an important legume rich in minerals and proteins. One of the most common and effective processes for improving the quality of legumes is sprouting. Addition of value to low grade rice which otherwise would be underutilized (in spite of its nutritional value) through the development of cowpea fortified extruded breakfast cereal will help in diversifying and improving the market potential of rice produced in Ghana. The main objective of this work was to study the characteristics of rice-sprouted cowpea extrudates and evaluate their performance and acceptability as a breakfast cereal. 

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APA

BAFFOUR, L (2022). Process Development and Product Characterization of Cowpea Fortified Extruded Breakfast Cereal from Low Grade Rice. Afribary. Retrieved from https://afribary.com/works/process-development-and-product-characterization-of-cowpea-fortified-extruded-breakfast-cereal-from-low-grade-rice

MLA 8th

BAFFOUR, LEONORA "Process Development and Product Characterization of Cowpea Fortified Extruded Breakfast Cereal from Low Grade Rice" Afribary. Afribary, 16 Jun. 2022, https://afribary.com/works/process-development-and-product-characterization-of-cowpea-fortified-extruded-breakfast-cereal-from-low-grade-rice. Accessed 08 Aug. 2022.

MLA7

BAFFOUR, LEONORA . "Process Development and Product Characterization of Cowpea Fortified Extruded Breakfast Cereal from Low Grade Rice". Afribary, Afribary, 16 Jun. 2022. Web. 08 Aug. 2022. < https://afribary.com/works/process-development-and-product-characterization-of-cowpea-fortified-extruded-breakfast-cereal-from-low-grade-rice >.

Chicago

BAFFOUR, LEONORA . "Process Development and Product Characterization of Cowpea Fortified Extruded Breakfast Cereal from Low Grade Rice" Afribary (2022). Accessed August 08, 2022. https://afribary.com/works/process-development-and-product-characterization-of-cowpea-fortified-extruded-breakfast-cereal-from-low-grade-rice