Cereal Chem. 70:329-333   |  VIEW ARTICLE

Carbohydrate Digestibility of Laboratory-Extruded Cereal Grains.

K. M. Dahlin and K. J. Lorenz. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

Whole-grain cereals (wheat, rye, corn, millet, and low- and high-tannin sorghum) and quinoa were examined to determine the effects of laboratory-extrusion processing on in vitro carbohydrate digestibility. Extrusion variables included cereal variety, extrusion temperature, screw speed, and feed moisture. Samples were incubated with human saliva, and products of digestion were quantified spectrophotometrically. Extrusion product temperatures of 100/150 C had the greatest influence on improving in vitro carbohydrate digestibility for all cereals studied, as did 25% feed moisture and 100-rpm screw speed. Improving carbohydrate digestibility during extrusion processing appears to depend very strongly upon cereal type. Further studies are needed to assess optimal processing conditions for improved carbohydrate digestibility of particular cereal grains.