Cereal extrusion technology for small food processing enterprises

Published on: 04/04/2019
Author/s : M.N. Riaz / Head-Extrusion Technology Program, Texas A&M University.


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April 4, 2019
The challenge is finding a combination of ingredients that are palatable but at the same time have a reasonably high protein content. We are pushing very hard to improve diets in Africa from only staple cereals to incorporate an acceptable protein level.

Soy is ideal but we have to get past the taste and perceptions.

Any advice on this?
October 6, 2019
Nice topic, but I need it in detail.
Hernan Casanova Hernan Casanova
Account Executive
November 3, 2019
Textured Vegetable Proteins ( TVPs) are also a very interesting set of food ingredients to be considered Dr. Riaz is an expert in such matters. Besides soybean originated proteins, there are others such as Lupine texturates which are developed in Chile etc.
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