Effect of extrusion cooking variables on biochemical composition of faba bean (Vicia faba L.)

The effect of different extrusion temperatures (75, 80 and 85 degreesC) and feed moisture (17, 20 and 23%) was assessed on the level of proximate principles. amino acids and minerals of faba bean (Vicia faba L.) flour upon extrusion cooking. Crude proteins increased in ail extrudates. maximum at 75 degreesC and 20% feed moisture. Crude fibre too, was elevated. whilst fat was reduced. The levels of tryptophan and methionine were also affected. Calcium and phosphorus decreased whilst iron was remarkably increased. However, variations in both the extrusion temperature and feed moisture levels affected the magnitude of changes of all the biochemical parameters differentially.