Skip to main content
SpringerLink
Log in

Advances in Extrusion Technology and Its Applicability to Food Processing in Developing Nations

  • Chapter
  • First Online:
Food Security and Safety

  • 1562 Accesses

Abstract

The extrusion cooking technology used in the agricultural and food processing industry is attracting global attention, particularly in the food and feed sector. Recent developments made in extrusion cooking technology and its application to food processing in developing countries is hereby appraised in this chapter. A view of classification types and basic operational characteristics of extruder, modelling and optimization of the extrusion process and recent techniques used in extrusion cooking technology among others were also highlighted. The application of extrusion principles in food industry suggest that twin-screw extruder has operational efficiency, degree of mixing and ability to handle the different combinations of food material. The advantages and disadvantages of extruder types including areas that require further research were highlighted. This study has revealed the recent developments in the food industry regarding extrusion techniques towards producing novel extruded foods products that are cost-effective and could be used among agro-food processing industry.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 229.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 299.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 299.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Similar content being viewed by others

References

  • Adebowale, A. A., Kareem, S. T., Sobukola, O. P., Adebisi, M. A., Obadina, A. O., Kajihausa, O. E., Adegunwa, M. O., Sanni, L. O., & Keith, T. (2016). Mineral and antinutrient content of high-quality cassava-tigernut composite flour extruded snack. Journal of Food Processing & Preservation, 41, 1–9.

    Google Scholar 

  • Ainsworth, P., Ibanoglu, S., & Hayes, G. D. (1997). Influence of process variables on residence time distribution and flow patterns of tarhana in a twin-screw extruder. Journal of Food Engineering, 32, 101–108.

    Article  Google Scholar 

  • Alves, R. M. I., Grossmann, M. V. E., & Silva, R. S. S. F. (1999). Gelling properties of extruded yam starch. Food Chemistry, 67(2), 123–127.

    Article  CAS  Google Scholar 

  • Arribas, C., Cabellos, B., Cuadrado, C., Guillamón, E., & Pedrosa, M. M. (2019). The effect of extrusion on the bioactive compounds and antioxidant capacity of novel gluten-free expanded products based on carob fruit, pea and rice blends. Innovative Food Science & Emerging Technologies, 52, 100–107.

    Article  CAS  Google Scholar 

  • Asefa, B., & Melaku, E. T. (2017). Evaluation of the impact of some extrusion process variables on chemical, functional, and sensory properties of complementary food from blends of finger millet, soybean and carrot. African Journal of Food Science, 11, 302–309.

    Article  CAS  Google Scholar 

  • Baik, O. D., & Mittal, G. S. (2002). Heat transfer coefficients during deep-fat frying of a tofu disc. American Society of Agricultural Engineers, 45(5), 1493–1499.

    Google Scholar 

  • Baik, O. D., Sablani, S. S., Marcotte, M., & Castaign, F. (1999). Modelling of thermal properties of cup cake during baking. Journal of Food Science, 64(1), 295–299.

    Article  CAS  Google Scholar 

  • Banach, J. C., Clark, S. & Lamsal, B. P. (2013). Characterization of Extruded and Toasted Milk Protein Concentrates. Journal of Food Science, 78, E861–E867.

    Google Scholar 

  • Beach, T., Bordoloi, R., & Ganguly, S. (2013). Extrusion technique in food processing, and a review on its various technological parameters. Indian Journal of Science Research and Technology, 2(1), 1–3.

    Google Scholar 

  • Berk, Z. (2018). Extrusion. In: Food process engineering and technology (3) (pp. 373–394), Dordrecht: Elsevier.

    Google Scholar 

  • Berrios, J. D. J. (2012). Extrusion processing of main commercial pulses. In M. Maskan & A. Altan (Eds.), Advances in extrusion technology (pp. 209–236). Boca Rotan: CRC Press/Taylor and Francis Group.

    Google Scholar 

  • Berset, C. (1989). Color. In C. Mercier, P. Linko, & J. M. Harper (Eds.), Extrusion cooking (pp. 371–385). St. Paul: AACC.

    Google Scholar 

  • Bhat, N. A., Wani, I. A., Hamdani, A. M., & Gani, A. (2019). Effect of extrusion on the physicochemical and antioxidant properties of value-added snacks from whole wheat (Triticum aestivum L.) flour. Food Chemistry, 276, 22–32.

    Article  CAS  PubMed  Google Scholar 

  • Bhattacharya, S. (2012). Raw materials. In M. Maskan & A. Altan (Eds.), Advances in extrusion technology (pp. 69–85). Boca Raton: CRC Press/Taylor and Francis Group.

    Google Scholar 

  • Bhattacharya, S., Das, H., & Bose, A. N. (1993). Effect of extrusion process variables on the texture of blends of minced fish and wheat flour. Journal of Food Engineering, 19, 215–235.

    Article  Google Scholar 

  • Bounie, D. (1988). Modelling of the flow pattern in a twin-screw extruder through residence time distribution experiments. Journal of Food Engineering, 7, 223–246.

    Article  Google Scholar 

  • Brent, J., Mulvaney, S. J., Cohen, C., & Bartsch, J. A. (1997). Thermo-mechanical glass transition of extruded cereal melts. Journal of Cereal Science, 26, 301–312.

    Article  CAS  Google Scholar 

  • Byaruhanga, Y. B., Kassozi, V., Wafoyo, R., Mugoya, C., & Masiga, C. (2014). Properties of extrudates from sorghum varieties. African Crop Science Journal, 22, 829–836.

    Google Scholar 

  • Changi, Y. K., Martinez-Bustos, F., & Larai, H. (1998). Effect of some extrusion variables on rheological properties and physicochemical changes of cornmeal extruded by twin screw extruder. Brazilian Journal of Chemical Engineering, 15(4), 796–801.

    Google Scholar 

  • Chen, H., Zhao, C., Li, J., Hussain, S., Yan, S., & Wang, Q. (2018). Effects of extrusion on structural and physicochemical properties of soluble dietary fiber from nodes of lotus root. LWT – Food Science and Technology, 93, 204–211.

    Article  CAS  Google Scholar 

  • Chessari, C. J., & Sellehewa, J. N. (2001). Effective control processing. In R. Gay (Ed.), Extrusion cooking: Technologies & application (pp. 83–107). Boca Rotan: CRC Press., ISBN 978-084-9312-076.

    Chapter  Google Scholar 

  • Clark, J. P. (1978). Texturization by extrusion. Journal of Texture Studies, 9, 109.

    Article  CAS  Google Scholar 

  • Dawkins, P. (2007). Introduction to partial differential equations (pp. 440–448). Oxford: Oxford University Press.

    Google Scholar 

  • de la Rosa‐Millán, J., Heredia‐Olea, E., Perez‐Carrillo, E., Guajardo‐Flores, D., & Serna‐Saldívar, S. O. (2019). Effect of decortication, germination and extrusion on physicochemical and in vitro protein and starch digestion characteristics of black beans (Phaseolus vulgaris L.). LWT ‐ Food Science and Technology, 102, 330–337.

    Google Scholar 

  • Dornier, M., Decloux, M., & Lambert, A. (1995). Interest of neural network for the optimization of the cross-flow filtration process. Lebensmittel Wissenschaft und- Technology, 28(3), 300–309.

    Article  CAS  Google Scholar 

  • Dwivedi, M., & Ramaswamy, H. S. (2010). Artificial neural network modelling of heat transfer to canned particulate fluids under axial rotation processing. International Journal of Food Engineering, 6(3), 1–33.

    Article  Google Scholar 

  • Eastman, J., Orthoefer, F., & Solorio, S. (2001). Using extrusion to create breakfast cereal products. Cereal Food World, 46, 468–471.

    CAS  Google Scholar 

  • Eerikaimen, T., & Linko, P. (1989). Extrusion cooking modelling, control, and optimization. In C. Mercier, P. Linko, & J. M. Harper (Eds.), Extrusion cooking (pp. 157–204). St. Paul: American Association of Cereal Chemists, Inc.

    Google Scholar 

  • Falcone, R. G., & Phillips, R. D. (1988). Effect of feed composition, food moisture and barrel temperature on the physical and rheological properties of snack like products prepared from cowpea and sorghum flours by extrusion. Journal of Food Science, 53(5), 1464–1469.

    Article  Google Scholar 

  • Fang, Q., Hanna, M. A., Haque, E., & Spillman, C. K. (2000). Neural network modelling of energy requirements for size reduction of wheat. Transactions of the American Society of Agricultural Engineers, 43(4), 947–952.

    Article  Google Scholar 

  • Filli, K. B., Jideani, A. I. O., & Jideani, V. A. (2014). Extrusion bolsters food security in Africa. Food Technology, 68(8), 45–55. Accessed 2015 Feb 10) www.ift.org/foodtechnology/past/2014/April/extrusioncooking.aspx.

    Google Scholar 

  • Forsido, S. F., Duguma, H. T., Lema, T. B., Sturm, B., & Hensel, O. (2019). Nutritional and sensory quality of composite extruded complimentary food. Food Science & Nutrition, 7, 882–889.

    Article  CAS  Google Scholar 

  • Ganjyal, G. M., & Hanna, M. A. (2002). Review on residence time distribution (RTD) in food extrudates and study on the potential of neural networks. Journal of Food Science, 68(4), 1996–2002.

    Article  Google Scholar 

  • Ganjyal, G. M., Hanna, M. A., & Jones, D. D. (2003). Modelling selected properties of extruded waxy maize cross-linked starches with neural networks. Journal of Food Science, 68(4), 1384–1388.

    Article  CAS  Google Scholar 

  • Garcia-Valle, D. E., Bello-Perez, L. A., Flores-Silva, P. C., Agama-Acevedo, E., & Tovar, J. (2019). Extruded unripe plantain flour as an indigestible carbohydrate-rich ingredient. Frontiers in Nutrition, 6, 1–9.

    Article  CAS  Google Scholar 

  • Gong, K., Chen, L., Li, X., Sun, L., & Liu, K. (2018). Effects of germination combined with extrusion on the nutritional composition, functional properties, and polyphenol profile and related in vitro hypoglycemic effect of whole-grain corn. Journal of Cereal Science, 83, 1–8.

    Article  CAS  Google Scholar 

  • Guven, O., Sensoy, I., Senyuva, H., & Karakaya, S. (2018). Food processing and digestion: The effect of extrusion process on bioactive compounds in extrudates with artichoke leaf powder and resulting in vitro cynarin and cynaroside bioaccessibility. LWT- Food Science and Technology, 90, 232–237.

    Article  CAS  Google Scholar 

  • Harper, J. M. (1981). Extrusion of foods (Vol. I, 14th ed., p. 212). Boca Raton: CRC Press.

    Google Scholar 

  • Harper, J. M. (1989). Food extruders and their applications. In C. Mercier, P. Linko, & J. M. Harper (Eds.), Extrusion cooking. St. Paul: American Association of Cereal Chemists Inc.

    Google Scholar 

  • Harper, J. M. (1992). A comparative analysis of single and twin-screw extruders. In J. L. Kokini, C. Ho, & M. V. Karwe (Eds.), Food extrusion science and technology (pp. 139–148). New York: Marcel Dekker Inc.

    Google Scholar 

  • Huber, G. (2001). Snack foods from cooking extruders. In E. W. Lusas & L. W. Rooney (Eds.), Snack foods processing (pp. 315–367). Lancaster: Technomic Publishing Co.

    Google Scholar 

  • Iwe, M. O. (1997). Handbook of sensory methods and analysis (pp. 7–12). Enugu: Rejoint Communication Service, Ltd.

    Google Scholar 

  • Iwe, M. O., Vanzuilichem, D. J., & Ngoddy, P. O. (2001). Extrusion cooking of blends of soy flour and sweet potato flour on specific mechanical energy (SME), extrudate temperature and torque. Journal of Food Science, 53, 450–454.

    Google Scholar 

  • Jafari, M., Koocheki, A., & Milani, E. (2017). Effect of extrusion cooking of sorghum flour on rheology, morphology and heating rate of sorghum-wheat composite dough. Journal of Cereal Science, 77, 49–57.

    Article  Google Scholar 

  • James, S., & Nwabueze, T. U. (2013). Quality evaluation of extruded full-fat blend of African breadfruit-soybean-corn snack. International Journal of Scientific and Technology Research, 2, 212–216.

    Google Scholar 

  • John, A. B. (2013). Statistical methods for food science: Introductory procedures for the food practitioner (2nd ed., p. 334). Chichester: Wiley-Blackwell.

    Google Scholar 

  • Karim, M. A., & Hawlader, M. N. A. (2004). Drying characteristics of banana: Theoretical modelling and experimental validation. Journal of Food Engineering, 70, 35–45.

    Article  Google Scholar 

  • Kaur, G., Singla, N., Singh, B., & Javed, M. (2018). Nutritional evaluation of cereal-pulse based extruded snacks supplemented with dehydrated herbs. Current Journal of Applied Science and Technology, 28, 1–14.

    Article  Google Scholar 

  • Levine, L., & Symes, S. T. (1992). Some aspects of the instabilities of food extruders. In J. L. Kokini, C.-T. Ho, & M. V. Karwe (Eds.), Food extrusion science and technology. New York: Marcel Dekker.

    Google Scholar 

  • Li, R., Jia, X., Wang, Y., Li, Y., & Cheng, Y. (2019). The effects of extrusion processing on rheological and physicochemical properties of sesbania gum. Food Hydrocolloids, 90, 35–40.

    Article  CAS  Google Scholar 

  • Liu, L., Li, S., Zhong, Y., Li, Y., Qu, J., Feng, J., Xu, S., Zhang, R., Xue, J., & Guo, D. (2017). Nutritional, physical and sensory properties of extruded products from high-amylose corn grits. Emirates Journal of Food Agriculture, 29, 846–855.

    Article  Google Scholar 

  • Mazlan, M. M., Talib, R. A., Mail, N. F., Taip, F. S., Chin, N. L., Sulaiman, R., Shukri, R., & Nor, M. Z. M. (2019). Effects of extrusion variables on corn-mango peel extrudates properties, torque and moisture loss. International Journal of Food Properties, 22, 54–70.

    Article  CAS  Google Scholar 

  • Miller, R. (1990). Unit operation and equipment. In Breakfast cereals and how they are made (p. 145). St. Paul: American Association of Cereal Chemists.

    Google Scholar 

  • Montgomery, D. C. (2001). Design and analysis of experiments (5th ed., pp. 455–492). New York: Wiley.

    Google Scholar 

  • Muller, K. (2016). Extruded sorghum and Bambara groundnuts: Influence of in-barrel moisture conditions on functional and nutritional characteristics. MSc dissertation, University of Pretoria, South Africa.

    Google Scholar 

  • Myers, R., & Montgomery, D. C. (2002). Response surface methodology. New York: Wiley.

    Google Scholar 

  • Nkama, I., & Filli, K. B. (2006). Development and characterization of extruded fura from mixtures of pearl millet and grain legumes flours. International Journal of Food Properties, 9, 157–165.

    Article  CAS  Google Scholar 

  • Noguchi, A. (1990). Recent research and industrial achievement in extrusion cooking in Japan. In P. Zeuthen, J. C. Cheftel, C. Eriksson, T. R. Gormley, P. Linko, & K. Paulus (Eds.), Processing and quality of foods (pp. 1.203–1.214). London: Elsevier Applied Science.

    Google Scholar 

  • Norback, J. P. (1980, February). Techniques for optimization of food processes. Food Technology, 34(2), 86–88.

    Google Scholar 

  • Olkku, J., Hagqvist, A., & Linko, P. (1984). Steady-state modelling of extrusion cooking employing response surface methodology. In R. Jowitt (Ed.), Extrusion cooking technology (pp. 27–50). London/New York: Elsevier Applied Science Publishers.

    Google Scholar 

  • Pansawat, N., Jangchud, K., Jangchud, A., Wuttijumnong, P., Saalia, F. K., & Eitenmiller, R. R. (2008). Effects of extrusion conditions on secondary extrusion variables and physical properties of fish, rice-based snacks. Lebensmittel-Wissenschaft Technology, 41, 632–641.

    Article  CAS  Google Scholar 

  • Paradiso, V. M., Summo, C., Trani, A., & Caponio, F. (2008). An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols. Journal of Cereal Science, 47(2), 322–330. ISSN 0733-5210.

    Article  CAS  Google Scholar 

  • Park, J., Rhee, K. S., Kim, B. K., & Rhee, K. C. (1993). Single-screw extrusion of defatted soy-flour, corn starch and raw beef blends. Journal of Food Science, 58(1), 21–27.

    Article  CAS  Google Scholar 

  • Pathak, N., & Kochhar, A. (2018). Extrusion technology: Solution to develop quality snacks for a malnourished generation. International Journal of Current Microbiology and Applied Sciences, 7, 1293–1307.

    Article  CAS  Google Scholar 

  • Popescu, O., Popescu, C., & Wilder, J. (2001). A new approach to modelling and control of a food extrusion process using ANN and an expert system. Journal of Food Process Engineering, 24, 17–36.

    Article  Google Scholar 

  • Ramachandrarao, H. G., & Thejaswini, M. L. (2015, April). Extrusion technology: A novel method of food processing. International Journal of Innovative Research in Science, Engineering and Technology, 2(4).

    Google Scholar 

  • Riaz, M. N. (2001). Extruders in food applications (pp. 10–211). Boca Raton: Taylor and Francis/CRC press.

    Google Scholar 

  • Riaz, M. (2013, August 1–2). Introduction to extrusion. Presented at the ExtruAfrica Conference, “Needs, barriers and opportunities for extrusion in Africa”, at Protea hotel Kruger Park, Skukuza Mpumalanga province, South Africa.

    Google Scholar 

  • Rokey, M. O. (2000). Single-screw extruders. In M. N. Riaz (Ed.), Extruders in food application (pp. 25–50). Lancaster: Technomic Publishing, Inc.

    Google Scholar 

  • Sahay, K. M., & Singh, K. K. (1994). Unit operations of agricultural processing. New Delhi: Vikas Publishing house Pvt. Ltd.

    Google Scholar 

  • Singh, N., Singh, J., Kaur, L., Sodhi, N. S., & Gill, S. B. (2003). Morphological, thermal and rheological properties of starches from different botanical sources. Food Chemistry, 81, 219–231.

    Article  CAS  Google Scholar 

  • Smetana, S., Pernutz, C., Toepfl, S., Heinz, V., & Van-Campenhout, L. (2018). High-moisture extrusion with insect and soy protein concentrates: Cutting properties of meat analogues under insect content and barrel temperature variations. Journal of Insects as Food and Feed, 5, 29–34.

    Article  Google Scholar 

  • Sobowale, S. S., Awonorin, S. O., Shittu, T. A., & Ajisegiri, E. S. A. (2014). Artificial Neural Network (ANN) of simultaneous heat and mass transfer model during reconstitution of gari granules into thick paste. International Journal of Chemical Engineering and Applications, 5(6), 462–467.

    Article  CAS  Google Scholar 

  • Sobowale, S. S., Bamgbose, A., & Adeboye, A. S. (2016). Effect of extrusion variables on the Extrudate properties of wheat plantain noodle. Journal of Food Processing & Technology, 7(2), 1–5.

    Google Scholar 

  • Sobowale, S. S., Adebo, O. A., & Adebiyi, J. A. (2017). Development of a twin-screw extruder. Agricultural Engineering International: CIGR Journal, 19(4), 181–186.

    Google Scholar 

  • Sobowale, S. S., Animashaun, O. H., Mulaba-Bafubiandi, A. F., Abidoye, T. S., Kewuyemi, Y. O., & Adebo, O. A. (2018). Process optimization of extrusion variable and its effect on properties of extruded cocoyam (Xanthosoma sagittifolium) noodles. Food Science & Nutrition, 6, 1–17.

    Article  CAS  Google Scholar 

  • Stojceska, V., Ainsworth, P., Plunkett, A., & Ibanoglu, S. (2009). The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products. Food Chemistry, 114, 226–232.

    Article  CAS  Google Scholar 

  • Strahm, A. (2006). Effect of extrusion parameters on certain sensory, physical and nutritional properties of potato flakes. Lebensmittel-Wissenschaft und Technologie, 31, 277–296.

    Google Scholar 

  • Suksomboon, A., Limroongreungrat, K., Sangnark, A., Thititumjariya, K., & Noomhorm, A. (2011). Effect of extrusion conditions on the physicochemical properties of a snack made from purple rice (Hom Nil) and soybean flour blend. International Journal of Food Science and Technology, 46, 201–208.

    Article  CAS  Google Scholar 

  • Tayeb, J., Della Valle, G., Bares, C., & Vergnes, B. (1992). Simulation of transport phenol–mena in twin-screw extruders. In J. L. Kokini, C.-T. Ho, & M. V. Karwe (Eds.), Food extrusion science and technology. New York: Marcel Dekker.

    Google Scholar 

  • Van den Hout, R., Jonkers, J., Van Vliet, T., Zuilichem, D. J., & Riet, K. V. T. (1998). Influence of extrusion shear forces on the inactivation of trypsin inhibitors in soy flour. Food and Bioproducts Processing, 76, 155–161.

    Article  Google Scholar 

  • Vinod, K. J., & Vikrant, C. (2002). Neural networks approach to modelling food processing operations. Bangkok: Asian Institute of Technology.

    Google Scholar 

  • Yacu, W.A. (1984). “Modelling of a Twin-Screw Extruder.” In Conference on thermal processing and quality of foods (pp. 55–60). Athen.

    Google Scholar 

  • Yacu, W. A. (2012). Extruder selection, design, and operation for different food applications. In M. Maskan & A. Altan (Eds.), Advances in extrusion technology (pp. 23–67). Boca Raton: CRC Press (Taylor and Francis).

    Google Scholar 

  • Yağcı, S., & Göğüş, F. (2010). Effect of incorporation of various food by-products on some nutritional properties of rice-based extruded foods. Food Science and Technology International, 15, 571–581.

    Article  CAS  Google Scholar 

  • Yao, N., White, P., & Alavi, S. (2011). Impact of beta-glucan and other oat flour components on physico-chemical and sensory properties of extruded oat cereals. International Journal of Food Science and Technology, 46(3), 651–660. ISSN 0950-5423.

    Article  CAS  Google Scholar 

  • Yogeshwari, R., Hemalatha, G., Vanniarajan, C., Saravanakumar, R., & Kavithapushpam, A. (2019). Development of micronutrient fortified extruded rice analogues. The European Journal of Nutrition and Food Safety, 9, 1–11.

    Article  Google Scholar 

  • Yusuf, M. (2018). The effect of extrusion variables on the color of Dakuwa extrudates produced from blends of sorghum (Sorghum bicolor L) groundnut (Arachis hypogea L) and tigernut (Cyperus esculentus L). Journal of Engineering Research and Reports, 1, 1–11.

    Article  Google Scholar 

  • Zardetto, S., & Rosa, M. D. (2009). Effect of extrusion process on properties of cooked, fresh egg pasta. Journal of Food Engineering, 92, 70–77.

    Article  CAS  Google Scholar 

  • Zauderer, E. (1989). Partial differential equations of applied mathematics (pp. 35–70). Singapore/New York/Chichester: Wiley.

    Google Scholar 

  • Zhong, L., Fang, Z., Wahlqvist, M. L., Hodgson, J. M., & Johnson, S. K. (2019). Extrusion cooking increases soluble dietary fiber of lupin seed coat. LWT– Food Science and Technology, 99, 547–554.

    Article  CAS  Google Scholar 

Download references

Acknowledgments

While time off from Moshood Abiola Polytechnic, Abeokuta, Ogun State, Nigeria was allocated to Dr. Sobowale Sunday Samuel (SSS), the authors have appreciated the financial support from the University of Johannesburg as well as Global Excellence and Stature (GES) postdoctoral scholarship awarded to the corresponding author. The South African National Research Foundation (NRF) incentive to-rated scientists is hereby acknowledged. The Mineral Processing and Technology Research Center (MPTRC) is grateful for the financial support received from the University Research Committee (URC) of the University of Johannesburg.

Author information

Authors and Affiliations

  1. Mineral Processing and Technology Research Center, Department of Metallurgy, School of Mining, Metallurgy and Chemical Engineering, Faculty of Engineering and the Built Environment, University of Johannesburg, Johannesburg, Gauteng, South Africa

    Samuel Sunday Sobowale & Antoine Floribert Mulaba-Bafubiandi

  2. Department of Food Technology, Moshood Abiola Polytechnic, Abeokuta, Ogun, Nigeria

    Samuel Sunday Sobowale

  3. Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa

    Oluwafemi Ayodeji Adebo

  4. Department of Food Technology, Yaba College of Technology, Lagos, Nigeria

    Olawale Paul Olatidoye

  5. Department of Agricultural and Biosystem Engineering, College of Engineering, Landmark University, Omu-Aran, Kwara, Nigeria

    Adeniyi Tajudeen Olayanju

Authors
  1. Samuel Sunday Sobowale
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Oluwafemi Ayodeji Adebo
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Olawale Paul Olatidoye
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Adeniyi Tajudeen Olayanju
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Antoine Floribert Mulaba-Bafubiandi
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Food Security and Safety Niche, North-West University, Mmabatho, South Africa

    Olubukola Oluranti Babalola

Rights and permissions

Reprints and permissions

Copyright information

© 2021 Springer Nature Switzerland AG

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Sobowale, S.S., Adebo, O.A., Olatidoye, O.P., Olayanju, A.T., Mulaba-Bafubiandi, A.F. (2021). Advances in Extrusion Technology and Its Applicability to Food Processing in Developing Nations. In: Babalola, O.O. (eds) Food Security and Safety . Springer, Cham. https://doi.org/10.1007/978-3-030-50672-8_34

Download citation

Publish with us

Policies and ethics

Search

Navigation