Advances in Extrusion Technology and Its Applicability to Food Processing in Developing Nations

Samuel Sunday Sobowale, Oluwafemi Ayodeji Adebo, Olawale Paul Olatidoye, Adeniyi Tajudeen Olayanju, Antoine Floribert Mulaba-Bafubiandi

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review


The extrusion cooking technology used in the agricultural and food processing industry is attracting global attention, particularly in the food and feed sector. Recent developments made in extrusion cooking technology and its application to food processing in developing countries is hereby appraised in this chapter. A view of classification types and basic operational characteristics of extruder, modelling and optimization of the extrusion process and recent techniques used in extrusion cooking technology among others were also highlighted. The application of extrusion principles in food industry suggest that twin-screw extruder has operational efficiency, degree of mixing and ability to handle the different combinations of food material. The advantages and disadvantages of extruder types including areas that require further research were highlighted. This study has revealed the recent developments in the food industry regarding extrusion techniques towards producing novel extruded foods products that are cost-effective and could be used among agro-food processing industry.

Original languageEnglish
Title of host publicationFood Security and Safety
Subtitle of host publicationAfrican Perspectives
PublisherSpringer International Publishing
Number of pages20
ISBN (Electronic)9783030506728
ISBN (Print)9783030506711
Publication statusPublished - 1 Jan 2021


  • Extruders
  • Food extrusion
  • Food quality
  • Food security
  • Modelling
  • Optimization

ASJC Scopus subject areas

  • General Engineering
  • General Agricultural and Biological Sciences


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