Table 8. Effect of extrusion parameters on ANF content.
| Raw material | Product parameter/condition | Barrel temperature | Moisture | Screw speed | Reference |
|---|---|---|---|---|---|
| Lentil flour | Raffinose | - | ( Ciudad et al., 2020) | ||
| Stachyose | + | ||||
| Bean flour | Refinase | - | - | ( Thirunathan & Manickavasagan, 2019) | |
| Stachyose | + | - | + | ||
| Amaranth, Bean, and Corn Flours | Phytic Acid | - | - | ( Akande et al., 2017) | |
| Quinoa Flour | Saponins | - | - | ( Kowalski et al., 2016) | |
| Corn, soybean, and African Treculia blend | Phytic acid | + | + | ( Nwabueze, 2007) | |
| TI | + | ||||
| Peanut, Corn, and Soybean Flour | TI | - | - | ( Plahar et al., 2003) | |
| Soybean and Sweet Potato Flour Blend | TI | + | ( Iwe & Ngoddy, 2000) | ||
| Lentil Flour | Tannins | - | + | - | ( Ummadi et al., 1995) |
| Soybean | TI | - | + | - | ( Petres & Czukor, 1989) |
TI = Trypsin Inhibitors, ANFs = Antinutritional Factors.