Optimization Of Process Variables To Develop Teff-amaranth Based Extrudates

Response Surface Methodology was adopted to study the effect of barrel temperature (A), screwrnspeed (B), feed moisture content (C) and blend ratio (D) to optimize the proximate composition,rnphysical properties(expansion ratio, bulk density and specific length), functional properties(WAI andrnWSI) and sensory quality attributes during extrusion process to develop teff-amaranth based extrudatesrnusing twin screw co-rotating extruder. Kuncho and red teff grains with voucher numbers DZ-C1-387 andrnDZ-01-99, respectively and three amaranth varieties (white, pale-white and black amaranth) werernstudied for proximate composition, mineral content, phytochemical content and functional properties. Thernmoisture contents for DZ-C1-387 and DZ-01-99 were11.12 and 12.27%, respectively. The proximaterncompositions of DZ-C1-387 were 12.46(protein), 2.82(fat), 2.82(ash), 2.45(crude fiber) and 68.64% (totalrnCHO), respectively, and the proximate composition of DZ-01-99 were 10.19, 2.42, 2.42, 2.51and 70.12%rnfor crude protein, crude fat, ash, crude fiber and total CHO respectively. The energy value of DZ-C1-rn387(349.78kcal/100g) was significantly (p

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