Effect of extrusion cooking on functional properties of germinated buckwheat-corn based snacks using RSM

The present work was undertaken to study the utilization of corn flour (Zea mays) and germinated buckwheat (Fagopyrum esculentum) flour in preparation of extruded product using central composite rotatable design. The experiments were randomized in order to minimize the effects of unexplained variability in the observed responses due to extraneous factors. The effect of different extrusion parameters i.e. Feed rate (4 kg/h), Feed composition...