Table 3. Effect of extrusion parameters on soluble protein content.
| Raw material | Extrusion conditions | Barrel temperature | Moisture | Screw speed | Reference |
|---|---|---|---|---|---|
| Soybean meal | Moisture 15 to 27%
Temperature 110 to 150°C Screw speed 300 rpm |
- | - | ( Singh, 2021) | |
| Chickpea flour | Moisture 15 to 22%
Temperature 143 to 150°C Screw speed 450 to 700 rpm |
+ | - | + | ( Silvestre et al., 2020) |
| Canola flour | Moisture 24, 30, 36% | - | ( Zhang et al., 2017) | ||
| Sorghum and cowpea flour blend | Moisture 200 g/Kg
Temperature 130 to 165°C Screw speed 200 rpm |
+ | ( Pelembe et al., 2002) | ||
| Lentil flour | Moisture 18%
Temperature 135 to 175°C Screw speed 500 rpm |
- | ( Li & Lee, 2000) | ||
| Wheat flour | Moisture 30%
Temperature 60 to 160°C Screw speed 200 rpm |
- | ( Li & Lee, 1997) |