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Effect of material parameters and machine parameters on nutrient content of extrudates prepared from different blends of sattu and kodo

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In the present study 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. Fibre content remain unchanged with increase in proportion of kodo flour in the different feed blends and increases with increase in moisture content of feed, with increase in barrel temperature, with increase in die head temperature. |

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