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

Table 3

Effect of feed moisture and barrel temperature on color characteristics of sorghum-chickpea-based flakes.

Feed moisture (%)	Barrel temperature (°C)				Hue angle	Chrome
14	130	^d	^a	^f	^f	^f
	145	^e	^a	^b	1^f,g	^a,b
	170	^c	^a	^a	^g	^b
16	130	^b	^f	^b	^d	^d
	145	^h	^d	^c	^e	^c
	170	^e	^b	^b	^a	^a
18	130	^g	^d	^d	^b	^e
	145	^a	^e	^e	^c	^b
	170	^f	^c	^c	^h	^c

Values having different superscript a, b, c…i were significantly () different from each other at different barrel temperature and feed moisture.