Optimization of barrel temperature and feed moisture content for better physicochemical and sensory properties of extruded snacks from blends of finger millet, sweet potato, and soybean composite flour using response surface methodology

Extruded snacks are commonly made with cereals with good expansion properties but low in essential nutrients such as protein and vitamins. The incorporation of legume and vegetable crops into cereal improves the nutritional value of cereal-based extruded snacks. This study aimed to develop a nutrient-rich optimized extruded snack by incorporating orange-fleshed sweet potato, finger millet, and soybean flour. The extrusion processing conditions were barrel temperature (90–130 °C) and feed moisture content (20–26