Comparison of quality protein maize (QPM) and normal maize with respect to properties of instant porridge

The investigation was carried out to optimize the extrusion conditions for the development of normal maize and Quality Protein Maize (QPM) based instant porridge. The effect of 3 independent variables (moisture content (14–18%), barrel temperature (125–175 °C) and screw speed (400–550 rpm) on the dependent variables (carbohydrate solubility (CS), protein solubility (PS), hydration power (HP) and milk absorption capacity (MAC) was evaluated by...