Co-rotating extrusion cooking impact on product characteristics using hulled kodo millet and hybrid maize flour

Vitamin A deficiency (VAD) is adamant in developing countries especially affecting pregnant women and children. Popular maize hybrid (CO6) contains higher beta-carotene concentration (923 mu g/100 g), is considered one of the prominent and cheapest sources of provitamin A for humans, to alleviate VAD. The present research explored an adequate combination of hulled Kodo millet, a valuable food source for diabetics with limiting carotenoid content (0.17 mu g/100 g) and biofortified hybrid maize genotypes (CO6) in ratio 70:30. Studies on process loss of total carotenoids (273.17-388.65 mu g/100 g) without affecting the expansion index (2.06-4.46), piece density (254.06-585.62 kgm(-3)), browning index (47.25-88.38%), and hardness (13.21-67.59 N) characteristics under the influence of feed moisture 12.5-17.5%, wet basis, die temperature 150-180 degrees C and screw speed 420-470 rpm was evaluated in a co-rotating twin-screw extruder, following a five-level three-factor central composite rotatable design. The investigated physical and total carotenoid contents alteration upon extrusion cooking will add a scientific knowledge base to produce healthier breakfast cereals with acceptable technological and nutritional characteristics.

Automated summary

This study investigated the processing loss and product characteristics of a combination of hulled Kodo millet and biofortified CO6 maize in specific process conditions, providing a scientific basis for producing healthier and more acceptable breakfast cereals.