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Different levels of acha (Digitaria exilis) grain flour (0-100%) were mixed with wheat flour (golden penny) and other ingredients (1.0 g salt, 2.5 g fat, 1.5 g yeast, 12.0 g sugar, and 56.0 g water, per 100 g of flour) fermented, molded, pan-proved and baked to produce bread. The baked products were evaluated for loaf volume, moisture content, and sensory qualities (taste, odor, color, texture, outward appearance) and compared with bread made from 100% wheat flour. The water absorption and the amylograph unit of the flour and dough increased from 0.66 to 2.27 and decreased from 2405 to 1460 Au, respectively. The loaf volume index decreased from 4.19 to 1.62 and moisture content increased from 31.1 to 44.45% with increasing acha grain flour (0-100%). The sensory mean scores for the taste, odor, color of crust, color of crumb, texture of crumb and outward appearance decreased from 7.8 to 2.95, 7.35 to 3.5, 6.60 to 2.70, 7.70 to 2.95, 7.65 to 2.90 and 7.95 to 2.2, respectively. Generally, addition of more than 30% (w/w) acha grain flour caused a significant difference (p 0.05) in the evaluated qualities and product poorly.

Masa (waina) is a Nigerian yeast-fermented puff batter of millet or rice cooked in a pan with individual cuplike depressions. It resembles the Indian idli in shape and dosa in taste. Since masa is a single cereal food, its protein is of relatively poor nutritional quality. Studies were conducted to assess the feasibility of supplementing millet or rice with grain legumes for masa preparation. Based on a least-cost computer programme, masa formulations containing millet or rice blended with cowpea or groundnut were prepared and their chemical and nutritional qualities were evaluated. Phosphorus and calcium concentrations were low, and magnesium and sodium concentrations were high. Significant improvements in lysine (9%–75%), threonine (16%–25%), and isoleucine (10%–28%) were observed for some masa samples. The biological value (81%–93%), apparent digestibility (82%–88%), and net protein utilization (74%–79%) of all masa samples showed improved nutritional qualities. Supplemented masa was nutritionally better than masa made from millet or rice alone.

The effects of replacing maize with sorghum or millet on the performance and economics of production of broiler chickens were investigated in a 42 -day feeding trial. One hundred and eighty (180) (Anak-2000) broiler chicks weighing averagely 351.7±5.7g were randomly allotted to four experimental diets in which maize (T 1 ) control, pearl millet (T 2 ), low tannin sorghum (T 3 ) and high tannin sorghum (T 4 ) served as the energy sources in a randomized block design (RBD). Each treatment consisted of 45 birds and three replicates of fifteen chickens each. There were no significant (P>0.05) differences in productive performance among all the treatment groups. The overall weight gains were 1,788.7, 1,862.0, 1,768.7 and 1,578.3g and feed conversion ratio was 2.45, 2.24, 2.88 and 2.94 respectively for T 1 , T 2 , T 3 and T 4 . The results, however, indicate that the cost per kg feed and cost of feed per unit weight gain were lowest in millet followed by high-tannin sorghum, low-tannin sorghum and maize-based diets respectively. This suggests that the replacement of maize by these materials would be economical and also cost effective.

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PurposeFura is a traditional thick dough ball snack produced principally from millet or sorghum which is common in Nigeria. It is consumed with nono (local fermented milk) or mashed in water before consumption in the form of porridge. The purpose of this paper is to study the optimization of feed composition, feed moisture and screw speed on acceptability and hydration properties of fura extrudates from pearl millet and soybean flour mixtures.Design/methodology/approachThe effects of extrusion conditions feed composition (ratio of soybean to millet), percentage moisture wet basis and screw speed (rpm) on the hydration properties and the acceptability of fura from millet‐soybean flour mixtures were studied using a single screw extruder. Response surface methodology (RSM) was adopted to evaluate the hydration properties responses of fura extrudates.FindingsThe models showed R2=0.863, 0.825, 0.898 and 0.741 for hydration power (HP), effect of quantity of water on swell volume (EQWSV), wettability (WTBLTY) and viscosity respectively indicating that the model was a good fit and could be used to navigate the design space. The result indicates that increasing the level of soybean flour resulted in decreased HP of fura extrudates. The overall acceptability sensory scores show that the fura extrudate design point 11 representing 20 percent soybean, 16.6 percent feed moisture and 200rpm recorded the highest acceptability (7.25) with significant differences from the other extrudates in terms of colour, flavor, texture and overall acceptability.Originality/valueThe extrusion cooking data from this study could help predict the expected performance in investigations of potential use of millet and soybean to explore the possibility of industrial projection.

Purpose -The purpose of the paper is to describe the production of traditional fura and extruded fura blends from 100 per cent pearl millet flour and blends of pearl millet flour with three-grain legume flour mixtures, i.e. cowpea, soybean, and groundnut at 20 and 30 per cent levels each and to evaluate the influence of extrusion process' on products hydration properties. Design/methodology/approach -Traditional methods of flour preparation were adopted. Extrusion was performed in a single-screw Brabender Extruder. Findings -The bulk density of traditional fura significantly differed from those of the extrudates (P , 0.05). Extrudates exhibited instantization tendency, i.e. ability of easy preparation before eating without the usual rigorous labour involved in the traditional method. Pearl millet: cowpea fura (80:20) had the highest puff ratio of 4.71 while the pearl millet: groundnut (70:30) fura had the least puff ratio, 2.90. Samples with high fat content appear to have lower puff ratio. There were no significant differences in the wettabilities of extruded fura samples (P , 0.05) at 28 0 C with the exception of millet: groundnut (70:30) indicating differences (P , 0.05) in wettabilities at 50 o C. There were significant differences (P , 0.05) in swelling capacities of fura products at each level of water added. The hydration power of extrudates varied significantly (P , 0.05) for products both at 28 o and 50 o C; and 100 per cent fura extrudate had the highest hydration power value 63.92 at 28 o C, while traditional fura had the least value, 15.80. Originality/value -Extrusion cooking revealed good potential opportunities for the manufacture of commercial instant fura and the potential of better storage as a result of low moisture content.