A central composite rotatable design with four independent variables viz. blend ratio (broken rice flour and cowpea flour): 90:10–70:30, moisture content (10–18% wet basis), barrel temperature (110–150 °C), screw speed (280–360 rpm) were varied in the development of ready-to-eat snacks using a twin extruder for broken rice–cowpea product. The effects on specific mechanical energy, water absorpt...