Extrusion technology for instant cereal-legume blends

Twin-screw extrusion has quietly become one of the most versatile tools in modern food manufacturing — capable of turning a fistful of raw grain and legume into a shelf-stable, ready-to-eat product in under two minutes.

Blend optimisation

We optimised sorghum-cowpea and maize-soy blends across moisture, screw speed and barrel temperature to maximise protein digestibility and consumer acceptability.

Scale-up

Two SME partners are now piloting the protocol on production-scale extruders — an early proof point that university-led process innovation can transfer directly to industry.