Sorghum- and Chickpea-Based Ready-to-Eat Extrudate Flakes: Quality Attributes and In Vitro Digestibility

Table 1

Effect of feed moisture and barrel temperature on physical characteristics and hardness of Sorghum-Chickpea-based flakes.

Feed moisture (%)	Barrel temperature (°C)	SME	WAI (g/g)	WSI (%)	Expansion ratio	Bulk density (g/l)	Hardness (N)
14	130	^b,c	^c	5^a	^e	6^d	^c
	145	^c,d,e	^a	^d	^a	^f	^f
	170	^d,e	^a,b,c	^b	^b	^e	^i
16	130	^a	^a,b	^e	^d	^c	^b
	145	^b,c	^c	^d	^e	^a	^e
	170	^e	^a,b	^c	^c	^f	^h
18	130	^a,b	^a,b	^f	^d	^e	^a
	145	^b,c	^a,b,c	^e	^f	^b	^d
	170	^c,d	^a,b.c	^d	^l	^d	^g

Values having different superscript a, b, c…i were significantly () different from each other at different barrel temperature and feed moisture. SME: specific mechanical energy; WAI: water absorption index; WSI: water solubility index.