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

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 Flour	Temperature 60–140°C Screw speed 60–240 rpm	+			( Sánchez et al., 2022)
Buckwheat	Temperature* 62–73°C Moisture 30–70%	-	+		( Cheng et al., 2020)
Red Quinoa	Temperature 120–180°C Screw speed 8–30 Hz	-			( Song et al., 2020)
Amaranth, Bean, and Corn Flours	Temperature 130–170°C Moisture 14–20%	-	-		( Akande et al., 2017)
Green Banana Flour	Moisture 20–50% Screw speed 200–400 rpm		-		( Sarawong et al., 2014)

Temperature* = mean temperature profile, (+) Positive effect of process parameter on product parameter, (-) Negative effect of process parameter on product parameter.