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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(6): 3996-4005
DOI: https://doi.org/10.20546/ijcmas.2020.906.468


Effect of Material Parameters and Machine Parameters on Nutrient Content of Extrudates Prepared from Different Blends of Sattu and Kodo
Devendra Kumar1*, Mohan Singh2, Shobha Rani3 and Varsha Kumari4
1PFE, CAE, DRPCAU, Pusa, India
2Deptt. of PHP&FE, JNKVV (Jabalpur), India
3KVK, Jehanabad, India
 4S.M.S.(H.Sc.), KVK, Vaishali
*Corresponding author
Abstract:

In the present study extrudates were prepared to identify the optimum machine parameters and prepare good quality ready to eat extruded snacks from a suitable blend of sattu and kodo. Fibre content remain unchanged with increase in proportion of kodo flour in the different feed blends and increases with increase in moisture content of feed, with increase in barrel temperature, with increase in die head temperature. The fibre content increases with increase in screw speed. Calcium content was found to increase with increase in proportion of kodo flour in the different feed blends. The maximum value of calcium content of extrudates was found to be 7.9% whereas its minimum value was 6.55%.Iron content decrease with increase in sattu content of blend and increase with increase in barrel temperature, die head temperature and screw speed, maximum value of iron content was found 6.6 and minimum 4.9.


Keywords: Kodo, Extruder, Moisture, Sattu, Millet
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How to cite this article:

Devendra Kumar, Mohan Singh, Shobha Rani and Varsha Kumari. 2020. Effect of Material Parameters and Machine Parameters on Nutrient Content of Extrudates Prepared from Different Blends of Sattu and Kodo.Int.J.Curr.Microbiol.App.Sci. 9(6): 3996-4005. doi: https://doi.org/10.20546/ijcmas.2020.906.468