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Purpose of Review <p>Extrusion cooking of traditional cereal grains is gaining wide adoption in the production of nutritionally dense foods. The present review seeks to determine if combining extrusion cooking with food-to-food fortification is a sustainable approach to produce highly nutritious instant porridges from underutilised traditional grains of finger millet, pearl millet and sorghum.</p> Recent Findings <p>Growing scientific evidence is in support of the consumption of extrusion cooked food-to-food fortified products formulated from locally available traditional grains due to their various reported significant nutritive benefits.</p> Summary <p>Several food-to-food instant products have been made from traditional grain cereals but the majority of investigations focused on staple cereals mainly maize and wheat. Investigations that have reported extrusion processing of sesame fortified instant porridges from traditional grains are still lacking. More research in this domain is required because it has immense potential to produce porridges with substantial nutritional benefits.</p>

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Potential of Extrusion Cooking as Technology for Processing of Underutilised Traditional Grains into Nutrient Dense Food Products: A Review

  • 期刊论文

  • 发表日期：

    2025年7月24日

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  • Vimbainashe Manyisa,
  • Edmore Gasura,
  • Chakare Benhura,
  • Elijah Nyakudya

摘要

Purpose of Review

Extrusion cooking of traditional cereal grains is gaining wide adoption in the production of nutritionally dense foods. The present review seeks to determine if combining extrusion cooking with food-to-food fortification is a sustainable approach to produce highly nutritious instant porridges from underutilised traditional grains of finger millet, pearl millet and sorghum.

Recent Findings

Growing scientific evidence is in support of the consumption of extrusion cooked food-to-food fortified products formulated from locally available traditional grains due to their various reported significant nutritive benefits.

Summary

Several food-to-food instant products have been made from traditional grain cereals but the majority of investigations focused on staple cereals mainly maize and wheat. Investigations that have reported extrusion processing of sesame fortified instant porridges from traditional grains are still lacking. More research in this domain is required because it has immense potential to produce porridges with substantial nutritional benefits.