National Academy of Agricultural Sciences (NAAS)
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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 |
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.
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