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Whole-grain flours of Quality Protein Maize (QPM) and normal maize were extruded under controlled conditions in order to evaluate the effect of extrusion on the essential amino acids profile and color of the raw material used in the production of maize based extrudates. Flours were conditioned to 150g/kg moisture and processed in a single screw extruder at a screw compression ratio of 3:1, screw speed of 80 rpm, and die head temperature of 1300C, using two different die nozzle diameters (3 and 5 mm).
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Paes et al. (2004) studied this question.
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