| Formulation . | Product . | Extrusion conditions . | Effect of extrusion . | Reference . |
|---|---|---|---|---|
| Sorghum grits black gram grits green gram grits lentil grits pea grits | High energy dense extrudate | Heavy duty low cost collett extruder Moisture: 14% Temperature:? Screw speed: 500 rpm Flow rate: 25 kg/h | Incorporation of legumes resulted in slight increase in protein content | Balasubramanian et al. (2012) |
| Sorghum grits Roasted groundnut grits Dehulled cowpea | RTE puffed snack | Single screw extruder Moisture: 12.0%–44.4% Temperature: 165 °C Screw speed: 29 rpm Die: 101 mm | Groundnut and cowpea levels positively associated with protein content (RSM modelling) | Asare et al. (2010a) |
| Other millets and their composites | ||||
| Pearl millet | Instant beverage powder | Counter rotating twin screw extruder | Heat alters and breaks down high molecular weight proteins and destroys heat labile protease inhibitors, which enhances in vitro protein digestibility Proteins undergo structural unfolding or aggregation when subjected to shear Partial hydrolysis of proteins produces more open configurations and increases the number of exopeptidase-susceptible sites | Obilana et al. (2018) |
| Proso millet | Extruded flour | Corotating conical twin screw extruder Screw speed: 210 rpm Moisture content: 17% | Extrusion resulted in an intense decrease in the digestibility of proteins Limited formation or hydrolysis of disulphide linkages during heating or high shear | Gulati et al. (2017) |
| Pearl millet Cowpea | Fura extrudates | Single screw extruder Moisture content: 20%, 25%, and 30% Screw speed: 150, 200, and 250 rpm | Decrease in the amount of protein content was observed in the extrudate with increase in the feed moisture and screw speed | Filli et al. (2012) |
| Formulation . | Product . | Extrusion conditions . | Effect of extrusion . | Reference . |
|---|---|---|---|---|
| Sorghum grits black gram grits green gram grits lentil grits pea grits | High energy dense extrudate | Heavy duty low cost collett extruder Moisture: 14% Temperature:? Screw speed: 500 rpm Flow rate: 25 kg/h | Incorporation of legumes resulted in slight increase in protein content | Balasubramanian et al. (2012) |
| Sorghum grits Roasted groundnut grits Dehulled cowpea | RTE puffed snack | Single screw extruder Moisture: 12.0%–44.4% Temperature: 165 °C Screw speed: 29 rpm Die: 101 mm | Groundnut and cowpea levels positively associated with protein content (RSM modelling) | Asare et al. (2010a) |
| Other millets and their composites | ||||
| Pearl millet | Instant beverage powder | Counter rotating twin screw extruder | Heat alters and breaks down high molecular weight proteins and destroys heat labile protease inhibitors, which enhances in vitro protein digestibility Proteins undergo structural unfolding or aggregation when subjected to shear Partial hydrolysis of proteins produces more open configurations and increases the number of exopeptidase-susceptible sites | Obilana et al. (2018) |
| Proso millet | Extruded flour | Corotating conical twin screw extruder Screw speed: 210 rpm Moisture content: 17% | Extrusion resulted in an intense decrease in the digestibility of proteins Limited formation or hydrolysis of disulphide linkages during heating or high shear | Gulati et al. (2017) |
| Pearl millet Cowpea | Fura extrudates | Single screw extruder Moisture content: 20%, 25%, and 30% Screw speed: 150, 200, and 250 rpm | Decrease in the amount of protein content was observed in the extrudate with increase in the feed moisture and screw speed | Filli et al. (2012) |
Note. IVPD = in vitro protein digestibility; RSM = response surface methodology; RTE = ready to eat.
| Formulation . | Product . | Extrusion conditions . | Effect of extrusion . | Reference . |
|---|---|---|---|---|
| Sorghum grits black gram grits green gram grits lentil grits pea grits | High energy dense extrudate | Heavy duty low cost collett extruder Moisture: 14% Temperature:? Screw speed: 500 rpm Flow rate: 25 kg/h | Incorporation of legumes resulted in slight increase in protein content | Balasubramanian et al. (2012) |
| Sorghum grits Roasted groundnut grits Dehulled cowpea | RTE puffed snack | Single screw extruder Moisture: 12.0%–44.4% Temperature: 165 °C Screw speed: 29 rpm Die: 101 mm | Groundnut and cowpea levels positively associated with protein content (RSM modelling) | Asare et al. (2010a) |
| Other millets and their composites | ||||
| Pearl millet | Instant beverage powder | Counter rotating twin screw extruder | Heat alters and breaks down high molecular weight proteins and destroys heat labile protease inhibitors, which enhances in vitro protein digestibility Proteins undergo structural unfolding or aggregation when subjected to shear Partial hydrolysis of proteins produces more open configurations and increases the number of exopeptidase-susceptible sites | Obilana et al. (2018) |
| Proso millet | Extruded flour | Corotating conical twin screw extruder Screw speed: 210 rpm Moisture content: 17% | Extrusion resulted in an intense decrease in the digestibility of proteins Limited formation or hydrolysis of disulphide linkages during heating or high shear | Gulati et al. (2017) |
| Pearl millet Cowpea | Fura extrudates | Single screw extruder Moisture content: 20%, 25%, and 30% Screw speed: 150, 200, and 250 rpm | Decrease in the amount of protein content was observed in the extrudate with increase in the feed moisture and screw speed | Filli et al. (2012) |
| Formulation . | Product . | Extrusion conditions . | Effect of extrusion . | Reference . |
|---|---|---|---|---|
| Sorghum grits black gram grits green gram grits lentil grits pea grits | High energy dense extrudate | Heavy duty low cost collett extruder Moisture: 14% Temperature:? Screw speed: 500 rpm Flow rate: 25 kg/h | Incorporation of legumes resulted in slight increase in protein content | Balasubramanian et al. (2012) |
| Sorghum grits Roasted groundnut grits Dehulled cowpea | RTE puffed snack | Single screw extruder Moisture: 12.0%–44.4% Temperature: 165 °C Screw speed: 29 rpm Die: 101 mm | Groundnut and cowpea levels positively associated with protein content (RSM modelling) | Asare et al. (2010a) |
| Other millets and their composites | ||||
| Pearl millet | Instant beverage powder | Counter rotating twin screw extruder | Heat alters and breaks down high molecular weight proteins and destroys heat labile protease inhibitors, which enhances in vitro protein digestibility Proteins undergo structural unfolding or aggregation when subjected to shear Partial hydrolysis of proteins produces more open configurations and increases the number of exopeptidase-susceptible sites | Obilana et al. (2018) |
| Proso millet | Extruded flour | Corotating conical twin screw extruder Screw speed: 210 rpm Moisture content: 17% | Extrusion resulted in an intense decrease in the digestibility of proteins Limited formation or hydrolysis of disulphide linkages during heating or high shear | Gulati et al. (2017) |
| Pearl millet Cowpea | Fura extrudates | Single screw extruder Moisture content: 20%, 25%, and 30% Screw speed: 150, 200, and 250 rpm | Decrease in the amount of protein content was observed in the extrudate with increase in the feed moisture and screw speed | Filli et al. (2012) |
Note. IVPD = in vitro protein digestibility; RSM = response surface methodology; RTE = ready to eat.
This PDF is available to Subscribers Only
View Article Abstract & Purchase OptionsFor full access to this pdf, sign in to an existing account, or purchase an annual subscription.
