Table 7. Effect of extrusion parameters on total phenolic compounds.

Raw material	Barrel temperature	Moisture	Screw speed	Reference
Sesame Cake flour	+		+	( Ruiz et al., 2022)
Defatted Quinoa and Chia Flour	+			( Sánchez et al., 2022)
Buckwheat	-	+		( Cheng et al., 2020)
Red Quinoa	-			( Song et al., 2020)
Amaranth, Bean, and Corn Flours	-	-		( Akande et al., 2017)
Green Banana Flour		-		( Sarawong et al., 2014)