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The properties of the locally produced texturized soybean were improved through the modification of the chemical properties of soybean flour and through the modification of the extruder's screw (its mean effective unit) for each zone of the screw (feeding zone kneading zone, and final cooking zone) and its application. The technical evaluation of the modified extruder included extruder productivity, the required torque, the required power, and the specific consumed energy.