Review Article
Use of Cereals and Egg Products in Extruded Foods: A Review
Department of Food Science and Technology, Faculty of Agriculture, University of Nigeria, Nsukka, Enugu State 40001, Nigeria
LiveDNA: 234.34393
ORCID: 0000-0002-2885-3713
N.N. Uchegbu
Department of Food Science and Technology, Faculty of Agriculture, University of Nigeria, Nsukka, Enugu State 40001, Nigeria
Thomas M. Okonkwo
Department of Food Science and Technology, Faculty of Agriculture, University of Nigeria, Nsukka, Enugu State 40001, Nigeria
Okpebho Reply
It provides an insightful overview of the use of cereal flours and egg in the production of extruded foods. The article highlights the importance of extrusion cooking in the production of snacks, pet treats, breakfast cereals, and instant powders, and notes that most extruded foods are cereal-based, containing either wheat, maize, rice or other cereals.
The authors also discuss the potential benefits of incorporating egg as a protein source in extruded foods, including its high-quality protein content, antioxidant properties, and low cost. The article highlights the importance of meeting the growing demand for more nutritious and protein-rich extruded foods, particularly among school-age children.
The article is well-structured and the information presented is clear and concise. The authors provide a comprehensive review of the existing literature on the use of cereal flours and egg in extruded food production, and highlight areas for further research and exploration.
Overall, this review article is a valuable resource for researchers and industry professionals involved in the production of extruded foods. The article's findings suggest that the incorporation of egg as a protein source in extruded foods has significant potential, and further research in this area could help address the global challenge of malnutrition.
Editor
Thank you for your thoughtful and positive feedback on our article. We are glad to hear that you found the information presented to be useful and informative. Our goal was to provide a comprehensive review of the use of cereal flours and egg in the production of extruded foods, and we are pleased that the article was able to highlight the potential benefits of incorporating egg as a protein source in extruded foods. We appreciate your support and hope that our article will contribute to further research and exploration in this important area.