Optimization of Roba1 extrusion conditions and bean extrudate properties using response surface methodology and multi-response desirability function

Effects of extruder die temperature, screw speed and ingredient feed moisture on Roba1 bean extrudate nutritional and physicochemical properties were evaluated by response surface methodology (RSM) and extrusion processing conditions optimized for optimal extrudate attributes by multi-response desirability function. Responses taken were protein content, protein digestibility, polyphenols, phytates, extrudate expansion, bulk density, water absorption index, water solubility index, and texture. Feed moisture, die temperature and screw speed significantly (p