Optimization of Iron Rich Extruded Moringa oleifera Snack Product for Anaemic People Using Response Surface Methodology (RSM)

Vivek K¹, Pratibha Singh² and Sasikumar R^3*

¹Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India

²Indian Institute of Crop Processing Technology, Thanjavur, Tamil Nadu, India

³Department of Agri-Business Management and Food Technology, North Eastern Hill University, Tura Campus, Tura, Meghalaya, India