Table 6. Effect of extrusion parameters on in vitro protein digestibility.

Raw material	Extrusion conditions	Barrel temperature	Moisture	Screw speed	Reference
Sesame Flour	Temperature 50–170°C Screw speed 50–240 rpm	+			( Ruiz et al., 2022)
Defatted Quinoa and Chia	Temperature 60–140°C Screw speed 60–240 rpm	+			( Sánchez et al., 2022)
Pea Flour	Temperature 50–90°C	+			( Qi et al., 2021)
Amaranth Flour	Temperature 110–150°C Moisture 12–16% Screw speed 40–50 Hz	+	-	+	( Atukuri et al., 2019)
Corn and Soy Protein	Temperature 170–180°C Moisture 18–20% Screw speed 200–230 rpm	+	+	+	( Omosebi et al., 2018)
Amaranth, Bean, and Corn Flours	Temperature 130–170°C Moisture 14–20%	-	-		( Akande et al., 2017)
QPM flour	Temperature 60–110°C Screw speed 13–97 rpm	+		+	( Reyes et al., 2003)

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