Effects of extrusion process parameters on the quality properties of ready-to-eat pulse-based snacks

This research work evaluates the effect of extrusion process parameter on the quality of pulse-based ready-to-eat snacks. By applying D-optimal mixture ratios a formulation containing 41.1 g/100 g chickpea (desi), 16.0 g/100 g haricot bean (Nasir), 31.9 g/100 g maize (Melkassa 2) and 10.9g/100 of finger Millet (Tadesse) flours were selected and analysis as the highest source of protein (18.09g/10g) and energy (400.56kcal) were found suitable for further experimentation. The optimum extrudate found at a barrel temperature of 120 degrees C, screw speed 340 rpm and feed moisture content 15% had maximum water absorption index (6.02g/g) and minimum load at break (16 N). Sensory quality attributes of optimum extrudate were significantly (P < 0.05) better in color (8.22 +/- 0.67), appearance (8.22 +/- 0.44) crispiness (8.44 +/- 0.53) flavor (8.33 +/- 0.50), and overall acceptability (8.33 +/- 0.50). The increment in mass flow rate from 19.84g/sec to 33.82g/sec was observed due to an increase in screw speed from 200 to 340 rpm. Therefore, barrel temperature 120 degrees C, screw speed 340 rpm and feed moisture content 15% have been found to be optimum operating parameters for pulse-based snack development. Overall, the blended manufactured snack products are acceptable, and can be used for community-based nutrition via boosting commercial strategic approach to the areas where the raw materials are locally available. Bringing scale-up processed nutritious pulse-based food products via products standardization and commercialization.