Abstract
Seven whole-grain cereals were examined to determine extrusion processing effects on in-vitro protein digestibility. Eight extrusion conditions were applied and effects of cereal variety, extrusion temperature, RPM and feed moisture on in-vitro protein digestibility were studied. Protein digestive acceptability of unprocessed and extruded cereals was determined using an in-vitro method of enzymatic hydrolysis. The most protein-digestible products were produced at extrusion combination: 15% feed moisture, 100°C/150°C product temperature and 100 rpm. This effect was significant when considered across all cereals. Results of this study suggest that a particular combination of extrusion process conditions may be applied when extruding a wide variety of cereals, with the benefit of improving protein digestibility.
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