Method:

• The sieved Maida flour and palm tuber flour was steamed for 10 -15 minutes.


• The mixture was sieved again, fed into the extruder by selecting the die and conditioned by adding required quantity of water and salt.


• The dough was extruded.


• The extruded products were steam cooked for 5 -10 minutes and tempered for 10 hrs.


• The tempered product was dried at 50oC for 2 - 4 hrs in a cabinet drier, cooled and packed in polyethylene pouches.

Image Source:

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