Table 1. Operating conditions for obtaining instant preparation flours.

Product	Ingredient	Extrusion conditions				Reference
		Temperature (°C)	Moisture (%)	Speed screw (rpm)	Die (mm)
Single screw extruder
Extruded flour	Whole quinoa flour and sprouted quinoa flour	(96-115-111 – 100)	20-30	-		( Tovar, et al., 2017)
Instant porridge flour	Chia seed and cassava flour blend	(50-150-250)	10-15-20	100	10	( Otondi et al., 2020)
Instant beverage extruded flour	Green banana flour	(20-30-40-50)	15	600, 800, 1000	4.5	( Giraldo et al., 2019)
Instant porridge flour	Millet flour	120	30-32	700	6	( Onyeoziri et al., 2021)
Instant beverage flour, porridge and desserts	Defatted sesame seeds	50-170		50-240		( Ruiz et al., 2022)
Instant flour	QPM corn flour	(50-60-70) – (80-90-100)	28	30-80		( Reyes et al., 2003)
Twin screw extruder
Extruded flours	Quinoa flour	(80-120-80) – (80-140-80) – (80-160-80) – (80 – 180-80)	25	480		( Song et al., 2020)
Infant food	Quinoa flour, millet flour	(190)	18	260		( Dong et al., 2021)
Infant foods	Quinoa flour, amaranth flour and Andean potato flour	(45 – 175 – 180)	-	1500		( Jiménez et al., 2020)
Instant flour	Whey protein concentrate and rice flour	120-180	17-23	225-375	4	( Heredia et al., 2019)
Instant porridge flour	Amaranth, bean, and corn flours	(60-130-130) - (60-130-170)	14-20			( Akande et al., 2017)
Instant infant-food flour	Corn and mung bean flour	(40-70-100-108) – (40-70-100-192)	12,6 – 19,4	349-601	1,5	( Ali et al., 2016)
Instant porridge flour	Broken rice and cowpea flour	100-140	15-25			( Nahemiah et al., 2016)
Instant flour	Amaranth grain	(90-110-120) – (130-150-160)	12-16	240 – 300	4	( Atukuri et al., 2019)
Instant beverage flour	Chickpea flour modified with α-amylase and alcalase	150	22,5	580		( Silvestre et al., 2021)
Instant infant-food flour	Soy-rice mixed flour	35-45-55-125-140-150-135-120	14		3,5	( Mayachiew et al., 2015)
Cold-hot beverage instant flour	Chickpea, corn and sorghum flour	50-80-100-120-150	20-24	317		( Wang et al., 2019)