Development of extruded food product from 'Saba' banana [Musa acuminata x Musa balbisiana (ABB Group) 'Saba'] flour using village texturizer

This study aimed mainly to produce an extruded food from ?Saba? banana [Musa acuminata x Musa balbisiana (ABB Group) ?Saba?] flour using a village texturizer. Proximate composition, physico-chemical and functional properties of the flour and extruded product were determined. The extruded products were also subjected to sensory evaluation. The moisture, ash, crude fat, crude protein, crude fiber and nitrogen-free extract content of the flour were 7.06%, 2.25%, 15.21%, 9.05%, 0.64% and 65.79%, respectively. The bulk density, total soluble solids and pH of the flour were 0.55 g ml-1, 1 °Brix and... Mehr ...