Vol. 12, Issue 3 (2023)

Author(s):
AL Basediya, Rajesh Gupta, SS Basediya, MN Phalke and Venkata Satish Kuchi

Abstract:
Extrusion cooking of Sorghum, Horse gram and Defatted Soy Flour blends was done to prepare snacks by using a Brabender single – screw laboratory extruder. The combined effect of moisture content (wb) of feed, blend ratio of feed, barrel temperature and screw speed of extruder on protein content of extrudate was studied. It was revealed that 15% moisture content of feed, 60:30:10 of blend ratio, 130 ⁰C barrel temperature and 130 rpm of screw speed gave the highest protein content in the extrudate. Response surface methodology was used to develop prediction model. A central composite ratable design (CCRD) experimental approach was followed. The significance was established at p≤0.05.