Effect of mass flow rate, moisture content and machine parameters on quality of extrudates prepared from different blends of Sattu and Kodo

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. Kodo is millet that supply starch necessary to provide required puffing quality to extrudate. Kodo also imparts brightness to the extrudate. Sattu has been blended as it is a rich source of protein gram being the main source followed by wheat and barley. It also provides fibres. The experiments were carried out to find out the effect of different levels of processing parameters. The experiment was planned and conducted to characterize the machine parameters namely screw speed, barrel temperature, and die head temperature and feed parameters namely moisture content and ratio of different blends of two materials namely sattu and kodo identified for preparation of ready to each extruded snack. On analysing the data obtained it was found that the mass flow rate increases with increase in moisture content and the rate of increase is slow at lower values of moisture content which goes on increasing with increase in moisture content also the mass flow rate decreases with decrease in the proportion of kodo in feed.