Process optimization for development of extruded product from rice flour-moringa leaf blend

Ready-to-eat extruded product blending rice flour and moringa leaf powder (MLP) was developed in a twin screw extruder at different composition (5–15%), moisture content (15–25%) and screw speed (250–350 rpm) using response surface methodology (RSM). The effects of extrusion cooking conditions on the product properties like expansion ratio, specific length, particle density, water absorption index (WAI), hardness and overall sensory characteristics were found out. Increasing MLP content from 5–15% caused decrease in the expansion and hardness of extrudate and also the consumer preference. Optimized parameters were obtained at 5% MLP content, 15% moisture and 350 rpm screw speed based on higher sensory score presuming higher consumer preference and thus recommended for preparation of rice flour-moringa leaf powder extruded product. However, these parameters were entrained with 2.8% less expansion ratio, 13.9% more particle density, 17.6% more hardness and 4.5% less WAI from the corresponding highest value of parameters which can be compromised looking on to the consumer preference for a better rice-moringa extruded product.