Novel pearl millet couscous process for West African markets using a low-cost single-screw extruder

TY - JOUR

T1 - Novel pearl millet couscous process for West African markets using a low-cost single-screw extruder

AU - Moussa, Moustapha

AU - Ponrajan, Amudhan

AU - Campanella, Osvaldo H.

AU - Okos, Martin R.

AU - Martinez, Mario M.

AU - Hamaker, Bruce R.

N1 - Funding Information: This research was made possible in part by the support of the American people provided to the Feed the Future Innovation Lab for Collaborative Research on Sorghum and Millet through the United States Agency for International Development (USAID). The contents are the sole responsibility of the authors and do not necessarily reflect the views of USAID or the United States Government. Programme activities are funded by USAID under Cooperative Agreement No. AID‐OAA‐A‐13‐00047. Publisher Copyright: © 2022 Institute of Food Science and Technology.

PY - 2022/7

Y1 - 2022/7

N2 - Traditional West African pearl millet couscous products are popular; however, their preparation is laborious, time-consuming and energy-demanding, involving agglomeration, steaming, drying and sieving steps. In this study, a process was developed to produce millet couscous using a high pressure, high temperature and low-cost single-screw extruder. The innovation was to directly process the cooked low-moisture extrudate to a couscous product by drying and milling to the appropriate particle size (ranging between 1 and 2 mm). Throughput for the traditional process as prepared for commercial sale is 50 kg per day, but with the same amount of labour, the extrusion process yields ~350 kg per day. A consumer sensory study held in Niamey (Niger) showed that the extruded millet couscous was comparable to traditional couscous, though this was dependent on selection of the proper millet variety. This novel extrusion process could stimulate small- to medium-scale manufacturing of couscous and couscous-type products in West Africa.

AB - Traditional West African pearl millet couscous products are popular; however, their preparation is laborious, time-consuming and energy-demanding, involving agglomeration, steaming, drying and sieving steps. In this study, a process was developed to produce millet couscous using a high pressure, high temperature and low-cost single-screw extruder. The innovation was to directly process the cooked low-moisture extrudate to a couscous product by drying and milling to the appropriate particle size (ranging between 1 and 2 mm). Throughput for the traditional process as prepared for commercial sale is 50 kg per day, but with the same amount of labour, the extrusion process yields ~350 kg per day. A consumer sensory study held in Niamey (Niger) showed that the extruded millet couscous was comparable to traditional couscous, though this was dependent on selection of the proper millet variety. This novel extrusion process could stimulate small- to medium-scale manufacturing of couscous and couscous-type products in West Africa.

KW - couscous

KW - extrusion

KW - pearl millet

UR - http://www.scopus.com/inward/record.url?scp=85129473696&partnerID=8YFLogxK

U2 - 10.1111/ijfs.15797

DO - 10.1111/ijfs.15797

M3 - Journal article

AN - SCOPUS:85129473696

SN - 0950-5423

VL - 57

SP - 4594

EP - 4601

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

IS - 7

ER -