Effects of extruder die temperature, screw speed and ingredient feed moisture on Roba1 bean extrudate nutritional and physicochemical properties were evaluated by response surface methodology (RSM) and extrusion processing conditions optimized for optimal extrudate attributes by multi-response desirability function. Responses taken were protein content, protein digestibility, polyphenols, phytates, extrudate expansion, bulk density, water absorption index, water solubility index, and texture. Feed moisture, die temperature and screw speed significantly (p < 0.05) influenced the physicochemical properties of Roba1 extrudates. Increase in feed moisture at low die temperatures resulted in decrease in extrudate expansion ratio (∼3.96%) and water solubility (∼10%). Increases in expansion, and reduction in bulk density and water absorption index due to increase in screw speed and die temperature were also observed. Predictive desirability optimization generated optimal attributes (expansion ratio, 2.59; bulk density, 1.32; protein digestibility, 81.58%; and hardness, 24.4 N) for snack with desirability index of 0.75. Information from this study can be useful for optimization of bean snack extrusion process and product in the food industry.

通过响应面方法（RSM）评估了挤出机模头温度，螺杆速度和原料进料水分对Roba1豆挤出物营养和理化特性的影响，并通过多响应合意函数优化了挤出加工条件，以优化最佳挤出物属性。采取的反应是蛋白质含量，蛋白质消化率，多酚，肌醇六磷酸，挤出物膨胀，堆积密度，吸水率，水溶性指数和质地。进料水分，模头温度和螺杆转速显着（p<0.05）影响Roba1挤出物的理化特性。在较低的模头温度下，进料水分的增加导致挤出物膨胀率（〜3.96％）和水溶性（〜10％）降低。还观察到由于螺杆速度和模头温度的增加而引起的膨胀增加，堆积密度和吸水率的降低。预测合意性优化为零食合意性指数为0.75的零食生成了最佳属性（膨胀比2.59；堆积密度1.32；蛋白质消化率81.58％；硬度24.4 N）。这项研究提供的信息对于优化食品行业中的豆类零食挤压工艺和产品非常有用。