Hi every one,

We have extruded the flour derived from acorn seed. We found about 15% increase in the crude proteins content measured based on the Kjeldal method protein to nitrogen. There are numerous reports based on the no changes in protein content of extruded flour, and I am looking for the reason of observed increase.

The experiment repeated several times to be sure about the result and every time we observed an increase in proteins content,

I will be appreciated if someone can help me that!