Abstract
The effects of extrusion process variables (feed ratio, length to diameter ratio of the extruder, temperature of extrusion and screw speed) on in-vitro protein digestibility (PD) of extrudates, comprising minced fish and wheat flour, were studied. Extrusion was carried out with a developed variable length single screw cooking extruder and moisture content of the extruder feed was 35%. The extrudates showed slight increases in PD values due to extrusion. Statistical analysis using analysis of variance (ANOVA) technique showed that, among the process variables, only the effect of feed ratio and temperature of extrusion were significant (P ≤ 0·05). A first order regression equation relating PD and the process variables was also developed.
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