Studies on the development of texturized vegetable products by the extrusion process.

Thiamin retention in extruded cowpea, mungbean, defatted soybean and air classified mungbean products was studied by a least squares regression equation using process temperature, screw speed, buffer pH and moisture content as the major independent variables. The increase in process temperature, pH and screw speed variables effected the decrease of thiamin retention values, while the increase in moisture content increased retention. The heat generation due to increase of stress force caused by increased screw speed presumably resulted in the thiamin retention values which were lower than expected. The carbohydrate and protein of the feed material flours pro‐tected the thiamin during the thermoplastic extrusion process.