Abstract
ABSTRACTThe present study was undertaken to determine the effects of extrusion with a Brady Extruder, on a 70:30 corn:soybean blend prepared with whole corn grain ground to a fine, intermediate and coarse particle size, and pre‐treated with water and heat prior to extrusion. The results indicated that it is preferable to use the flour with intermediate or coarse particle size, and that the addition of water up to 17% and the application of heat prior to extrusion yields a product of greater specific volume, high‐water retention and lower trypsin inhibitor activity. Some improvement was also observed on the protein quality of the product. The simple extruder may be useful equipment for community or small cooperative agro‐industries.
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