TY - JOUR AU - KC, Yadav AU - Rajbanshi, Ranjit AU - Bhattarai, Prabesh AU - Dhungana, Pramesh K. AU - Subba, Dilip PY - 2020/12/28 Y2 - 2024/03/28 TI - Process Optimization of Finger Millet Incorporated Extrudates JF - Himalayan Journal of Science and Technology JA - Himalayan J. Sci. Technol. VL - 4 IS - 0 SE - Original Research Articles DO - 10.3126/hijost.v4i0.33870 UR - https://www.nepjol.info/index.php/hijost/article/view/33870 SP - 60-67 AB - <p>The effects of incorporation of finger millet (<em>Eleusine coracana L.</em>) flour and extrusion conditions on physico-chemical characteristics of corn grit- rice grit-chickpea flour blend expanded extrudates were studied. Response surface methodology was used to study the effects of level of incorporation of millet flour in feed composition (5 to 25 %), feed moisture (12-16%), screw speed (1000-1400 rpm) and extrusion temperature (80–120°C). Single screw extruder was used for the experiments. The level of millet flour incorporation had significant effect on water solubility index (p&lt;0.05), water absorption index (p&lt;0.05) and starch digestibility (p&lt;0.001). Feed moisture had significant effect on water solubility index (p&lt;0.001) and water absorption index (p&lt;0.05). Extrusion temperature had significant effect on water solubility index (p&lt;0.001), water absorption index (p&lt;0.05) and starch digestibility (p&lt;0.05). Screw speed had significant effect on water solubility index (p&lt;0.001) and water absorption index (p&lt;0.05). Numerical optimization study predicted 106.8 °C of extrusion temperature, 1253 rpm of screw speed, 12.67 % of feed moisture, and 22.8 % of millet flour as optimum conditions to produce acceptable extrudates from the feed composite containing millet flour.</p> ER -