Abstract
Sorghum and 85% sorghum‐15% full‐fat peanut meals were extruded over a range of barrel temperatures (160–205°C) and feed moistures (13‐25%) in a pilot‐scale machine. The resulting products were characterized for physical and textural properties. Resulting data were fit to third order models and the corresponding response surfaces plotted. For both compositions, maximum expansion and minimum density and textural strength occurred at low‐to‐medium temperatures and moistures. Some extrudates compared favorably with commercial snack products. The addition of full‐fat peanut to sorghum meal enchanced the expansion and tenderness in the optimum range. A 70% sorghum‐30% full fat peanut mixture could not be extruded successfully.