Table 8. Effect of extrusion parameters on ANF content.

Raw material	Extrusion conditions	Product parameter/condition	Barrel temperature	Moisture	Screw speed	Reference
Lentil flour	Temperature 140–160°C	Raffinose	-			( Ciudad et al., 2020)
		Stachyose	+
		Phytic acid	-
		TIA	-
		Lectins	-
Bean flour	Temperature 120–140°C	Refinase	-	-		( Thirunathan & Manickavasagan, 2019)
		Stachyose	+	-	+
Amaranth, Bean, and Corn Flours	Temperature 130–170°C Moisture 14–20%	Phytic Acid	-	-		( Akande et al., 2017)
Quinoa Flour	Temperature 120–160°C Moisture 15–25% Screw speed 300–500 rpm	Saponins	-	-		( Kowalski et al., 2016)
Corn, soybean, and African Treculia blend	Moisture 15–27% Screw speed 100–180 rpm	Phytic acid		+	+	( Nwabueze, 2007)
		TIA		+	+
		Tannins		-	-
Peanut, Corn, and Soybean Flour	Temperature* 68–118°C Moisture 14–23%	TIA	-	-		( Plahar et al., 2003)
Soybean and Sweet Potato Flour Blend	Moisture 18–30%	TIA		+		( Iwe & Ngoddy, 2000)
Lentil Flour	Temperature* 211–247 °F Moisture 10–16% Screw speed 350–400 rpm	Tannins	-	+	-	( Ummadi et al., 1995)
Soybean	Temperature 150–170°C Moisture 12–20% Screw speed 80–160 rpm	TIA	-	+	-	( Petres & Czukor, 1989)

(+) Positive effect of process parameter on product parameter, (-) Negative effect of process parameter on product parameter. TIA = Trypsin Inhibitors Activity, ANFs = Antinutritional Factors.