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Applications of food extrusion technology

MOJ Food Processing & Technology
Stephen Sule,1 Gabriel Ifeanyi Okafor,2 Owoicho Clement Momoh,3 Stephen Terpase Gbaa,4 Onyinyechi Ahunna Amonyeze2


This review explores applications of food extrusion technology. Extrusion cooking, a thermal processing method, applies high heat, pressure, and shear forces to uncooked masses, yielding a broad spectrum of food products like snacks, ready-to-eat cereals, confectioneries, weaning foods, crisp bread, dairy products, pasta, meat analogs and extenders. The characteristics and working operations of the extruded as well as materials used in extrusion processing have been highlighted. Raw materials undergo grinding, conditioning, and extrusion, leading to significant changes in starch, proteins, vitamins, lipids, and fibre. The process not only enhances sensory and nutritional aspects but also reduces lipid oxidation, enhances shelf life, reduces production cost and eliminates antinutritional factors. Applications span human and animal foods, value-added products from waste, rice bran stabilization, and oil expelling. Recent advancements in extrusion technology include hot melt extrusion, supercritical carbon dioxide extrusion, 3-D printing, and other innovative applications, making extrusion technology a sustainable and versatile method for meeting evolving market demands, contingent upon specialized knowledge.


food extrusion, food processing, applications, nutritional changes, quality