Table 3. Effect of extrusion parameters on soluble protein content.

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

(+) Positive effect of process parameter on product parameter, (-) Negative effect of process parameter on product parameter.