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Lentil contains substantial amount of protein, carbohydrate, fibre and other nutrients and orange peels powder rich in carbohydrate and fiber content The present study was aimed to investigate the effects of extrusion processing parameter on the level of total phenolic content (TPC), total flavonoid content (TFC), total tannin content and antioxidant activity of lentil-orange peel powder blend, also to investigate the possibility of blend as a candidate for production of protein rich extruded product by using response surface methodology. It was observed that, the physicochemical properties and sensory characteristics of lentil-orange peel based extrudate were highly dependent on process variables. The blend of lentil and orange peel powder has a huge potential for extrusion to produce ready-to-eat extruded with good acceptance. The overall best quality product was optimized and obtained at 16% moisture, 150 °C die temperature and 200 rpm screw speed. Extrusion process increased nutritional value of extruded product with TPC and TFC of 70.4 and 67.62% respectively and antioxidant activity of 60.6%. It showed higher stability at 150 °C with intermediate feed moisture content and despite the use of high temperatures in the extrusion-cooking is possible to minimize the loss of bioactive compounds to achieve products. Thus, results indicated that blend of lentil and orange peel may be used as raw material for the production of extruded snacks with great nutritional value.

Fasting is an integral part of the Indian culture and tradition. Traditionally, during fasting people would like to eat vari rice, sago, tubers and fruits. Vari rice (Echinochloa colonum) is the seed of a grass which frequently grows along with the paddy in the field. It provides the nourishment and energy equal to rice. It is rich source of minerals, vitamins, digestible fiber and starch as a major component and its products are slowly digestible. The present study was aimed to develop extrudate snacks for fasting purpose using vari rice, sweet potato and unripe banana powder and evaluate for their physicochemical and sensory properties by using response surface methodology. The die temperature has been varied from 160 to 180°C with screw speed of 170-190 rpm at constant feed rate 16 rpm (70 g/min) and the feed moisture of the raw material was in the range of 16-21 %. The blend of vari rice, sweet potato and unripe banana powder in the ratio of (40:40:20) extruded at 180°C die temperature, screw speed of 170 rpm with 16 % moisture content was most acceptable.