Development of multigrain ready-to-eat extruded snack and process parameter optimization using response surface methodology.

This study aimed to develop Ready to Eat (RTE) extruded snack using a composite blend of cereal, millet, and pulses. The formulation of the blend was rice, corn, pearl millet, green gram, and cowpea bean in the ratio of 25:30:30:8:7. Process parameters selected for optimization are feed moisture content (8%-12%), extruder rpm (300-350), and barrel temperature (117 °C-121°C).