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

Table 6

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

Feed moisture (%)	Barrel temperature (°C)	Appearance	Taste	Texture	Color	Overall acceptability
14	130	^a,b	^c	^c,d	^aA	^b,c
	145	^a,b	^a,b	^b	^a,b	^a,b
	170	^a	^a	^a	^a	^a
16	130	^a,b	^c	^d	^e,d	^e
	145	^a,b	^b	^b,c	^c,d	^b,c
	170	^a	^a	^b	^b,c	^b
18	130	^a,b	^c	^d	^d	^c
	145	^b	^b	^b,c	^b,c	^bc
	170	^a,b	^a,b	^b	^b,c	^b,c

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