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

Table 4

Effect of feed moisture and barrel temperature on chemical properties of sorghum-chickpea-based flakes.

Feed moisture (%)	Barrel temperature (°C)	DPPH (μ mol TE/g dw)	FRAP (μ mol TE/g dw)	TPC (mg FE/100 g dw)
14	130	^d	^e	^i
	145	^d	^d,e	^h
	170	^c	^c	^g
16	130	^d	^d	^f
	145	^c	^c	^d
	170	^b,c	^b	^c
18	130	^b,c	^c	^e
	145	^a,b	^b	^b
	170	^a	^a	^a

Values having different superscript a, b, c…i were significantly () different from each other at different barrel temperature and feed moisture. DPPH: 2,2-diphenyl-2-picryl hydrazyl hydrate; FRAP: ferric reducing antioxidant power; TPC: total phenolic content.