Process optimization of extrusion variables and effects on some quality and sensory characteristics of extruded snacks from whole pearl millet-based flour

This study investigated the effects and optimization of respective feed compositions pearl millet flour (PMf), African walnut (AWf), corn starch (CS) [FC, (100:0:0, 90:5:5, 80:10:10)], moisture content [FMC, (10, 15, 20%)] barrel temperature [BT, (60, 70, 80 °C)] on some quality characteristics extruded snacks using Box-Behnken design. The AWf CS were substituted at 0, 5, 10% in PMf evenly mixed with sterile water to attain required FMC. resultant dough was processed a twin-screw extruder into whole millet-based snacks. results showed that extrusion variables significantly influenced (p < 0.05) extrudate properties examined. good fits response models affirmed favourably by adequacy coefficient determination (> 0.90), absolute average deviation (≤ 0.05), accuracy factor 1.05), bias 1.01). combined interactive an snack prepared 80% PMf, AWf, cooked 15% FMC 60 °C BT gave desirable crude protein, fat, fibre contents complementary low residence time, increased expansion ratio, liked moderately sensory panellists. Pearl could be worthy alternative gluten-free