Combined Effect of Extrusion Cooking and Hydrocolloids on Senegalese Rolled Millet Flour (Arraw) from Pennisetum glau-cum L. R. Br.

Senegalese rolled flour, known as “Arraw”, is popular but has a long cooking time of 37 minutes. This study aimed to significantly reduce the cooking time by combining extrusion technology with binding agents (Arabic gum and maltodextrin) in various formulations. These formulations included EMAG7 (93% extruded millet + 7% Arabic gum), EMAG9 (91% extruded millet + 9% Arabic gum), EMMD11 (89% extruded millet + 11% maltodextrin), EMMD13 (87% extruded millet + 13% maltodextrin), and TrM...