Study of machine parameters in twin-screw extruder for pulses based extrudate


  • Prabhakar Shukla Central Institute of Agricultural Engineering, Bhopal
  • Anjali Sudhakar Central Institute of Agricultural Engineering, Bhopal
  • Anjali Sharma Florida Agricultural and Mechanical University, Tallahassee, Florida, 32307, USA


Extrusion, Protein, Moisture content, Density, Dimension


Legumes are prime source of plant proteins, calories and other nutrients. Extrusion cooking of legumes increases the digestibility of legume protein. Extrusion technology has been applied to generate analogues of foods made from animal products, as well as snacks using blends of various plant raw materials e.g. oil seeds [soybeans, peanut with a cereal flour]. Present work was under taken for producing extruded product from pigeon pea. The legumes viz. pigeon pea and Bengal gram were cleaned and ground to required particle size by multipurpose grinder mill to pass through sieve ASTM No. 20. The moisture content of sample was adjusted to 14% moisture level (w.b.). Before extrusion, the feed was allowed to come to ambient temperature and then remixed, after checking its moisture content. The twin-screw food extruder was used and then different extrudates were prepared using feed rate and feed moisture. The effect in incorporation of dehulled pigeon pea product character tics was studied. The bulk density and tapping density of pigeon pea flour was found to be 0.4809×10-3 g/mm3 and 0.719×10-3 g/mm3 respectively. Then the moisture content of pigeon pea flour was calculated and found to be 9.08% (w.b.) and different sample were prepared of 14% and 20% (w.b.). Now the thousand kernels was determined and found to be at average of 30.778. The dimension were taken on the basis of length, width, and thickness and calculated at the average of 4.47 mm, 4.221 mm, and 1.82 mm.






VI-Postharvest Technology and Process Engineering