Dr. R. F. SutarVAHORA ROMINKUMAR2017-11-152017-11-152014http://krishikosh.egranth.ac.in/handle/1/5810035711Grain characteristics relevant for suitability for extrusion, in respect of three varieties of sorghum were studied. Linjer goti variety grown around Surat and nearby areas was found to have suitable extrusion characteristics. The present study was undertaken for utilization of millet in extrusion using sorghum (Sorghum bicolor L.). Defatted soy flour incorporation in Sorghum flour prepared from Linjer goti was carried out to obtain nutritious millet pulse blend for extrusion cooking. Flours were stored in air tight containers at room temperature. The experiments were carried out with six different variables sorghum flour (50-70%), corn flour (10-30%) and defatted soy flour (5-20%) and machine parameters were barrel temperature (100 – 140 °C) , screw speed (250 – 400 rpm) and moisture content of (12- 18%)using cross mixture design.enFood Processing TechnologyStudyThesis