Abstract
Whole pearl millet, finger millet and decorticated soy bean blended (millet soy) extrudates formulations were designed using a linear programming (LP) model to minimize the total cost of the finished product. LP formulated composite flour was extruded through twin screw food extruder at different feed rate (6.5-13.5kg/h), screw speed (200-350rpm, constant feed moisture (14% wb), barrel temperature (120°C) and cutter speed (15rpm). The physical, functional, textural and pasting characteristics of extrudates were examined and their responses were studied. Expansion index (2.31) and sectional expansion index (5.39) was found to be was found maximum for feed rate and screw speed combination 9.5kg/h and 250rpm. However, density (0.25 × 10(-3) g/mm(3)) was maximum for 9.5kg/h and 300rpm combination. Maximum color change (10.32) was found for 9.5kg/h feed rate and 200rpm screw speed. The lower hardness was obtained for the samples extruded at lowest feed rate (6.5kg/h) for all screw speed and feed rate at 9.5kg/h for 300-350rpm screw speed. Peak viscosity decreases with all screw speed of 9.5kg/h feed rate.
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