Physical and machine parameters of extruded products prepared from pearl millet flour blended with defatted peanut flour

Abstract

Extruded products were developed through blending of pearl millet flour and defatted peanut flour using a twin screw extruder. Prior to extrusion cooking, the flours underwent mixing and conditioning with water. The study aimed to investigate the combined effects of feed moisture content, screw speed and die head temperature on physical parameters (bulk density, specific length and expansion ratio) and machine parameters (machine torque and mass flow rate) of extruded snacks. Response Surface Methodology (RSM) was employed to design and analyse the experiments. Optimal conditions for production were determined as follows: 15% feed moisture content, screw speed of 267 rpm and die head temperature of 134 °C. The study underscores the significance of these processing parameters in influencing both physical and machine parameters of the extruded snacks. By systematically varying these factors within the defined ranges, the study not only optimized product quality but also provided insights into the intricate interplay between ingredients and process conditions in extrusion technology. This research contributes to the broader understanding of using pearl millet flour and defatted peanut flour in snack production, highlighting its potential in enhancing nutritional profiles while maintaining product quality and consumer acceptability.