Vol. 23, No. 3 (2024), Alim24279 https://doi.org/10.24275/rmiq/Alim24279

Improvement of corn extruded snacks properties by incorporation of pulses

 

Authors

A.L. García-Cordero, R. Jiménez-Alvarado, M. Bautista, F. Díaz-Sánchez, I. S. Ibarra, I. Sánchez-Ortega, E.M. Santos

Abstract

Traditional extruded snacks are mainly made from cereal starch such as corn, rice, and wheat, being corn one of the most used, obtaining products with poor nutritional value. The search for new alternatives to improve the nutritional profile of these snacks involves, among other alternatives, the incorporation of pulses into corn-based extruded product formulations. Pulses provide an important content of protein, dietary fiber, minerals, and vitamins, as well as bioactive compounds such as polyphenols, and tannins, among others. The incorporation of pulses in corn extrudes is not only exempt from changes in its nutritional composition but also entails several changes in its technological and sensory attributes. Moreover, the evaluation of the health impact of these formulations still relies on in-vitro studies. The objective of this review is to summarize the effect of the incorporation of pulses in corn-based extruded snacks on their physicochemical properties, sensory attributes, and their possible health impact.

Keywords

snack, extrusion, pulses, glycaemic index, protein, dietary fiber.

References
  • Ai, Y., Cichy, K. A., Harte, J. B., Kelly, J. D. and Ng, P. K. (2016). Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders. Food Chemistry 211, 538-545.  https://doi.org/10.1016/j.foodchem.2016.05.095
  • Alam, M. S., Kaur, J., Khaira, H. and Gupta, K. (2016). Extrusion and extruded products: changes in quality attributes as affected by extrusion process parameters: a review. Critical Reviews in Food Science and Nutrition 56(3), 445-473. https://doi.org/10.1080/10408398.2013.779568
  • Algarni, E. H., Hussien, H. A. and Salem, E. M. (2019). Development of nutritious extruded snacks. Life Science Journal 16(9), 23-31. 10.7537/marslsj160919.03
  • Ali, S., Singh, B. and Sharma, S. (2017). Development of high‐quality weaning food based on maize and chickpea by twin‐screw extrusion process for low‐income populations. Journal of Food Process Engineering 40(3), e12500. https://doi.org/10.1111/jfpe.12500
  • Almoraie, N. M., Saqaan, R., Alharthi, R., Alamoudi, A., Badh, L. and Shatwan, I. M. (2021). Snacking patterns throughout the life span: potential implications on health. Nutrition Research 91, 81-94.
  • Alonso, R., Aguirre, A. and Marzo, F. (2000). Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chemistry 68(2), 159-165. https://doi.org/10.1016/S0308-8146(99)00169-7
  • Alonso, R., Rubio, L. A., Muzquiz, M. and Marzo, F. (2001). The effect of extrusion cooking on mineral bioavailability in pea and kidney bean seed meals. Animal Feed Science and Technology 94(1-2), 1-13. https://doi.org/10.1016/S0377-8401(01)00302-9
  • Altan, A., McCarthy, K. L. and Maskan, M. (2009). Effect of extrusion process on antioxidant activity, total phenolics and β‐glucan content of extrudates developed from barley‐fruit and vegetable by‐products. International Journal of Food Science and Technology 44(6), 1263-1271. https://doi.org/10.1111/j.1365-2621.2009.01956.x
  • Ambigaipalan, P., Hoover, R., Donner, E., Liu, Q., Jaiswal, S., Chibbar, R., Nantanga, K.K.M. and Seetharaman, K. (2011). Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties. Food Research International 44(9), 2962-2974. https://doi.org/10.1016/j.foodres.2011.07.006
  • Anton, A. A., Fulcher, R. G. and Arntfield, S. D. (2009). Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking. Food Chemistry 113(4), 989-996. https://doi.org/10.3390/foods9111593
  • Arora, M., Singhal, S., Rasane, P., Singh, J., Kaur, S., Kumar, V., Kumar, A. and Mishra, A. (2020). Snacks and Snacking: Impact on Health of the Consumers and Opportunities for its Improvement. Current Nutrition & Food Science 16(7), 1028-1043. https://doi.org/10.2174/1573401316666200130110357
  • Azima, F., Anggraini, T., Syukri, D. and Septia, R. A. (2017). Research Article Effects of Sodium Bisulfite Soaking on the Quality of Durian Seed Flour and its Application to Dakak-dakak Production (West Sumatra’s Traditional Snack). Pakistan Journal of Nutrition 6 (3): 175-178. https://doi.org/10.3923/pjn.2017.175.178
  • Bamdad, F., Dokhani, S. and Keramat, J. (2009). Functional assessment and subunit constitution of Lentil (lens culinaris) proteins during Germination. International Journal of Agriculture and Biology 11(6), 690-694.
  • Bartel, C., Mesías, M. and Morales, F. J. (2015). Investigation on the extractability of melanoidins in portioned espresso coffee. Food Research International 67, 356-365. https://doi.org/10.1016/j.foodres.2014.11.053
  • Bashir, S., Sharif, M. K., Butt, M. S. and Shahid, M. (2016). Functional properties and amino acid profile of Spirulina platensis protein isolates. Pakistan Journal of Scientific and Industrial Research 59(1), 12-19. http://dx.doi.org/10.52763/PJSIR.BIOL.SCI.59.1.2016.12.19
  • Bhatnagar, S. and Hanna, M. A. (1994). Extrusion processing conditions for amylose-lipid complexing. Cereal Chemistry 35, 340-347.
  • Bisharat, G. I., Eleni, P. N., Panagiotou, N. M., Krokida, M. K. and Maroulis, Z. B. (2014). Thermal, textural, and physicochemical analysis of corn extrudates enriched with broccoli or olive paste. International Journal of Food Properties 17(9), 2100-2116. https://doi.org/10.1080/10942912.2013.785560
  • Boschin, G. and Arnoldi, A. (2011). Legumes are valuable sources of tocopherols. Food Chemistry 127(3), 1199-1203. https://doi.org/10.1016/j.foodchem.2011.01.124
  • Boye, J., Zare, F., and Pletch, A. (2010). Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food Research International 43(2), 414-431. https://doi.org/10.1016/j.foodres.2009.09.003
  • Brennan, M. A., Derbyshire, E., Tiwari, B. K. and Brennan, C. S. (2013). Ready‐to‐eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks. International Journal of Food Science & Technology 48(5), 893-902. https://doi.org/10.1111/ijfs.12055
  • Cai, R., McCurdy, A. and Baik, B. K. (2002). Textural property of 6 legume curds in relation to their protein constituents. Journal of Food Science 67(5), 1725-1730. https://doi.org/10.1111/j.1365-2621.2002.tb08713.x
  • Calabrò, S., Cutrignelli, M. I., Lo Presti, V., Tudisco, R., Chiofalo, V., Grossi, M., Infascelli, F. and Chiofalo, B. (2015). Characterization and effect of year of harvest on the nutritional properties of three varieties of white lupine (Lupinus albus L.). Journal of the Science of Food and Agriculture 95(15), 3127-3136. https://doi.org/10.1002/jsfa.7049
  • Camacho-Hernández, I. L., Zazueta-Morales, J. J., Gallegos-Infante, J. A., Aguilar-Palazuelos, E., Rocha-Guzmán, N. E., Navarro-Cortez, R. O., Jacobo-Valenzuela, N. and Gómez-Aldapa, C. A. (2014). Effect of extrusion conditions on physicochemical characteristics and anthocyanin content of blue corn third-generation snacks. CyTA-Journal of Food, 12(4), 320-330. https://doi.org/10.1080/19476337.2013.861517
  • Cämmerer, B., Jalyschko, W. and Kroh, L. W. (2002). Intact carbohydrate structures as part of the melanoidin skeleton. Journal of Agricultural and Food Chemistry 50(7), 2083-2087. https://doi.org/10.1021/jf011106w
  • Caprioli, G., Giusti, F., Ballini, R., Sagratini, G., Vila-Donat, P., Vittori, S. and Fiorini, D. (2016). Lipid nutritional value of pulses: Evaluation of different extraction methods and determination of fatty acid composition. Food Chemistry 192, 965-971. https://doi.org/10.1016/j.foodchem.2015.07.102
  • Carlsson, N. G., Karlsson, H. and Sandberg, A. S. (1992). Determination of oligosaccharides in foods, diets, and intestinal contents by high-temperature gas chromatography and gas chromatography/mass spectrometry. Journal of Agricultural and Food Chemistry 40(12), 2404-2412. https://doi.org/10.1021/jf00024a015
  • Castro-Montoya, Y. A., Jacobo-Valenzuela, N., Delgado-Nieblas, C. I., Ruiz-Armenta, X. A., Heredia, J. B., Delgado-Murillo, S. A., Calderón-Castro, J.J. and Zazueta-Morales, J. J. (2024). Effect of the extrusion process on phytochemical, antioxidant, and cooking properties of gluten-free pasta made from broken rice and nopal. Revista Mexicana de Ingeniería Química 23(1), Alim24149. https://doi.org/10.24275/rmiq/Alim24149
  • Chaudhary, A., Marinangeli, C. P., Tremorin, D. and Mathys, A. (2018). Nutritional combined greenhouse gas life cycle analysis for incorporating canadian yellow pea into cereal-based food products. Nutrients 10(4), 490. https://doi.org/10.3390/nu10040490
  • Chauhan, G. S. and Bains, G. S. (1988). Effect of some extruder variables on physico-chemical properties of extruded rice-Legume blends. Food Chemistry 27(3), 213-224. https://doi.org/10.1016/0308-8146(88)90064-7
  • Cheftel, J. C. (1986). Nutritional effects of extrusion-cooking. Food Chemistry 20(4), 263-283. https://doi.org/10.1016/0308-8146(86)90096-8
  • Chen, B., Yu, C., Liu, J., Yang, Y., Shen, X., Liu, S. and Tang, X. (2017). Physical properties and chemical forces of extruded corn starch fortified with soy protein isolate. International Journal of Food Science & Technology 52(12), 2604-2613. https://doi.org/10.1111/ijfs.13547
  • Chen, P. X., Bozzo, G. G., Freixas-Coutin, J. A., Marcone, M. F., Pauls, P. K., Tang, Y., Zhang, B., Liu, R. and Tsao, R. (2015). Free and conjugated phenolic compounds and their antioxidant activities in regular and non-darkening cranberry bean (Phaseolus vulgaris L.) seed coats. Journal of Functional Foods 18, 1047-1056. https://doi.org/10.1016/j.jff.2014.10.032
  • Chilomer, K., Zaleska, K., Ciesiolka, D., Gulewicz, P., Frankiewicz, A., and Gulewicz, K. (2010). Changes in the alkaloid, alpha-galactoside and protein fractions content during germination of different lupin species. Acta Societatis Botanicorum Poloniae 79(1), 11-20. http://dx.doi.org/10.5586/asbp.2010.002
  • Ciudad-Mulero, M., Barros, L., Fernandes, Â., Berrios, J. D. J., Cámara, M., Morales, P., Fernández-Ruiz, V. and Ferreira, I. C. (2018). Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours. Food & Function 9(2), 819-829. https://doi.org/10.1039/C7FO01730H
  • Conti-Silva, A. C., Bastos, D. H. and Arêas, J. A. (2012). The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates. International Journal of Food Science & Technology 47(9), 1896-1902. https://doi.org/10.1111/j.1365-2621.2012.03047.x
  • Cueto, M., Perez Burillo, S., Rufián‐Henares, J. Á., Farroni, A. E. and Buera, M. D. P. (2017). Toasting time and cooking formulation affect browning reaction products development in corn flakes. Cereal Chemistry 94(3), 380-384. https://doi.org/10.1094/CCHEM-03-16-0053-R
  • da Silva, E. M. M., Ascheri, J. L. R., de Carvalho, C. W. P., Takeiti, C. Y. and Berrios, J. D. J. (2014). Physical characteristics of extrudates from corn flour and dehulled carioca bean flour blend. LWT-Food Science and Technology 58(2), 620-626. https://doi.org/10.1016/j.lwt.2014.03.031
  • Dahl, W. J., Foster, L. M. and Tyler, R. T. (2012). Review of the health benefits of peas (Pisum sativum L.). British Journal of Nutrition 108(S1), S3-S10. https://doi.org/10.1017/S0007114512000852
  • Dalgetty, D. D. and Baik, B. K. (2003). Isolation and characterization of cotyledon fibers from peas, lentils, and chickpeas. Cereal Chemistry 80(3), 310-315. https://doi.org/10.1094/CCHEM.2003.80.3.310
  • Das, A. K. and Singh, V. (2016). Antioxidative free and bound phenolic constituents in botanical fractions of Indian specialty maize (Zea mays L.) genotypes. Food Chemistry 201, 298-306. https://doi.org/10.1016/j.foodchem.2016.01.099
  • de Almeida Costa, G. E., da Silva Queiroz-Monici, K., Reis, S. M. P. M. and de Oliveira, A. C. (2006). Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chemistry 94(3), 327-330. https://doi.org/10.1016/j.foodchem.2004.11.020
  • de Moraes, R. M. and Angelucci, E. (1971). Chemical composition and amino acid contents of Brazilian beans (Phaseolus vulgaris). Journal of Food Science 36(3), 493-494 https://doi.org/10.1111/j.1365-2621.1971.tb06396.x
  • Dehghan-Shoar, Z., Hardacre, A. K., and Brennan, C. S. (2010). The physico-chemical characteristics of extruded snacks enriched with tomato lycopene. Food Chemistry 123(4), 1117-1122. https://doi.org/10.1016/j.foodchem.2010.05.071
  • Delgado, E., Rodríguez, J. H., Rocha-Guzman, N., Rodriguez-Vidal, A., Herrera-Gonzalez, S. M., Medrano-Roldan, H., Solis-Soto, A. and Ibarra-Perez, F. (2012). Inhibition of the growth of rats by extruded snacks from beans (Phaseolus vulgaris) and corn (Zea mays). Emirates Journal of Food and Agriculture 24(3), 255-263.
  • Delgado-Andrade, C., Rufián-Henares, J. A. and Morales, F. J. (2005). Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods. Journal of Agricultural and Food Chemistry 53(20), 7832-7836. https://doi.org/10.1021/jf0512353
  • Delgado-Nieblas, C. I., Zazueta-Morales, J. J., Aguilar-Palazuelos, E., Jacobo-Valenzuela, N., Aguirre-Tostado, F. S., Carrillo-López, A., Ruiz-Armenta, X.A. and Telis-Romero, J. (2018). Physical, microstructural and sensory characteristics of extruded and microwave-expanded snacks added with dehydrated squash. Revista Mexicana de Ingeniería Química 17 (3) 805-821 10.24275/uam/izt/dcbi/revmexingquim/2018v17n3/Delgadoissn-e: 2395-8472
  • Dhawan, K., Malhotra, S., Dahiya, B. S. and Singh, D. (1991). Seed protein fractions and amino acid composition in gram (Cicer arietinum). Plant Foods for Human Nutrition 41, 225-232. https://doi.org/10.1007/BF02196390
  • Draganovic, V., van der Goot, A. J., Boom, R. and Jonkers, J. (2011). Assessment of the effects of fish meal, wheat gluten, soy protein concentrate and feed moisture on extruder system parameters and the technical quality of fish feed. Animal Feed Science and Technology 165(3-4), 238-250. https://doi.org/10.1016/j.anifeedsci.2011.03.004
  • Drago, S. R., Velasco-González, O. H., Torres, R. L., González, R. J. and Valencia, M. E. (2007). Effect of the extrusion on functional properties and mineral dialyzability from Phaseolus vulgaris bean flour. Plant Foods for Human Nutrition 62, 43-48. https://doi.org/10.1007/s11130-006-0033-5
  • Dunford, E. K., Popkin, B. M. and Ng, S. W. (2020). Recent trends in junk food intake in US children and adolescents, 2003–2016. American Journal of Preventive Medicine 59(1), 49-58. https://doi.org/10.1016/j.amepre.2020.01.023
  • El-Adawy, T. A. (2002). Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination. Plant Foods for Human Nutrition 57, 83-97. https://doi.org/10.1023/A:1013189620528
  • Elkowicz, K. and Sosulski, F. W. (1982). Antinutritive factors in eleven legumes and their air‐classified protein and starch fractions. Journal of Food Science 47(4), 1301-1304.
  • Ene-Obong, H. N. and Carnovale, E. (1992). A comparison of the proximate, mineral and amino acid composition of some known and lesser known legumes in Nigeria. Food Chemistry 43(3), 169-175. https://doi.org/10.1016/0308-8146(92)90169-3
  • Erbaş, M., Certel, M. and Uslu, M. K. (2005). Some chemical properties of white lupin seeds (Lupinus albus L.). Food Chemistry 89(3), 341-345. https://doi.org/10.1016/j.foodchem.2004.02.040
  • Escalante-Aburto, A., Ramírez-Wong, B., Torres-Chávez, P. I., Figueroa-Cárdenas, J. D., López-Cervantes, J., Barrón-Hoyos, J. M. and Morales-Rosas, I. (2013). Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates. CyTA-Journal of Food  11:sup1, 29-37. https://doi.org/10.1080/19476337.2013.764929
  • Espinoza-Moreno, R. J., Reyes-Moreno, C., Milán-Carrillo, J., López-Valenzuela, J. A., Paredes-López, O. and Gutiérrez-Dorado, R. (2016). Healthy ready-to-eat expanded snack with high nutritional and antioxidant value produced from whole amarantin transgenic maize and black common bean. Plant Foods for Human Nutrition 71, 218-224. https://doi.org/ 10.1007/s11130-016-0551-8
  • Esposito, F., Arlotti, G., Bonifati, A. M., Napolitano, A., Vitale, D. and Fogliano, V. (2005). Antioxidant activity and dietary fibre in durum wheat bran by-products. Food Research International 38(10), 1167-1173. https://doi.org/10.1016/j.foodres.2005.05.002
  • Estrada-Girón, Y., Martínez-Preciado, A. H., Michel, C. R. and Soltero, J. F. A. (2015). Characterization of extruded blends of corn and beans (Phaseolus vulgaris) cultivars: Peruano and Black-Queretaro under different extrusion conditions. International Journal of Food Properties 18(12), 2638-2651. https://doi.org/10.1080/10942912.2014.999862
  • Fan, G. and Beta, T. (2016). Proximate composition, phenolic profiles and antioxidant capacity of three common bean varieties (Phaseolus vulgaris L.). Journal of Food Chemistry & Nanotechnology 2(3), 147–152. http://dx.doi.org/10.17756/jfcn.2016-023
  • Fan, P. H., Zang, M. T. and Xing, J. (2015). Oligosaccharides composition in eight food legumes species as detected by high‐resolution mass spectrometry. Journal of the Science of Food and Agriculture 95(11), 2228-2236. https://doi.org/10.1002/jsfa.6940
  • Félix-Medina, J. V., Gutiérrez-Dorado, R., López-Valenzuela, J. A., López-Ángulo, G., Quintero-Soto, M. F., Perales-Sánchez, J. X. K. and Montes-Ávila, J. (2021). Nutritional, antioxidant and phytochemical characterization of healthy ready-to-eat expanded snack produced from maize/common bean mixture by extrusion. LWT – Food Science and Techonology 142, 111053. https://doi.org/10.1016/j.lwt.2021.111053
  • Félix-Medina, J. V., Montes-Ávila, J., Reyes-Moreno, C., Perales-Sánchez, J. X. K., Gómez-Favela, M. A., Aguilar-Palazuelos, E. and Gutiérrez-Dorado, R. (2020). Second-generation snacks with high nutritional and antioxidant value produced by an optimized extrusion process from corn/common bean flours mixtures. LWT – Food Science and Techonology 124, 109172. https://doi.org/10.1016/j.lwt.2020.109172
  • Flores-Silva, P., Martínez-Yañez, R. C., Rodríguez-Huezo, M. E. and Alvarez-Ramirez, J. (2022). Nutritional protein quality and digestibility changes during food processing. Revista Mexicana de Ingeniería Química 21(1), Alim2748. https://doi.org/10.24275/rmiq/Alim2917
  • Food and Agriculture Organization of the United Nations. (2011). Crops Statistics-Concepts, Definitions and Classifications. Available: https://www.fao.org/3/cb2462en/cb2462en.pdf. Accessed: April 21, 2024.
  • Fordham, J. R., Wells, C. E. and Chen, L. H. (1975). Sprouting of seeds and nutrient composition of seeds and sprouts. Journal of Food Science 40(3), 552-556. https://doi.org/10.1111/j.1365-2621.1975.tb12526.x
  • Fouad, A. A. and Rehab, F. M. (2015). Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts. Acta Scientiarum Polonorum Technologia Alimentaria 14(3), 233-246. https://doi.org/10.17306/j.afs.2015.3.25
  • Freire, V. (2014). La nueva situación epidemiológica de Ecuador. Revista Informativa-Ops/Oms Representacion Ecuador 32, 1-100.
  • Frias, J., Doblado, R. and Vidal-Valverde, C. (2003). Kinetics of soluble carbohydrates by action of endo/exo α-galactosidase enzyme in lentils and peas. European Food Research and Technology 216, 199-203. https://doi.org/10.1007/s00217-002-0638-3
  • Frimpong, A., Sinha, A., Tar'an, B., Warkentin, T. D., Gossen, B. D. and Chibbar, R. N. (2009). Genotype and growing environment influence chickpea (Cicer arietinum L.) seed composition. Journal of the Science of Food and Agriculture 89(12), 2052-2063. https://doi.org/10.1002/jsfa.3690
  • Gabr, A. M., Mahgoub, S. A. and Shehata, W. M. (2013). Production of high nutritional value snack foods for children from grains and legumes. Journal of Food and Dairy Sciences,4(9), 455-464. https://dx.doi.org/10.21608/jfds.2013.72085
  • Garcia, O. E., Infante, R. B. and Rivera, C. J. (1997). Determination of total, soluble and insoluble dietary fibre in two new varieties of Phaseolus vulgaris L. using chemical and enzymatic gravimetric methods. Food Chemistry 59(1), 171-174. https://doi.org/10.1016/S0308-8146(95)00231-6
  • García-Segovia, P., Igual, M., Noguerol, A. T., and Martínez-Monzó, J. (2020). Use of insects and pea powder as alternative protein and mineral sources in extruded snacks. European Food Research and Technology 246(4), 703-712. https://doi.org/10.1007/s00217-020-03441-y
  • Gharibzahedi, S. M. T., Mousavi, S. M., Jafari, S. M. and Faraji, K. (2012). Proximate composition, mineral content, and fatty acids profile of two varieties of lentil seeds cultivated in Iran. Chemistry of Natural Compounds 47, 976-978. https://doi.org/10.1007/s10600-012-0119-2
  • Ghumman, A., Kaur, A. and Singh, N. (2016). Impact of germination on flour, protein and starch characteristics of lentil (Lens culinari) and horsegram (Macrotyloma uniflorum L.) lines. LWT - Food Science and Technology 65, 137-144. https://doi.org/10.1016/j.lwt.2015.07.075
  • Giannini, A. N., Krokida, M. K. and Bisharat, G. I. (2013). Structural properties of corn-based extrudates enriched with plant fibers. International Journal of Food Properties 16(3), 667-683. https://doi.org/10.1080/10942912.2011.565536
  • Gilani, G. S., Xiao, C. W. and Cockell, K. A. (2012). Impact of antinutritional factors in food proteins on the digestibility of protein and the bioavailability of amino acids and on protein quality. British Journal of Nutrition 108(S2), S315-S332. https://doi.org/10.1017/S0007114512002371
  • Gomes, K. S., Berwian, G. F., Tiepo, C. B. V. and Colla, L. M. (2023). Development and evaluation of extruded protein snacks added. Food Science and Technology 43. https://doi.org/10.5327/fst.1123
  • Gomez, M. H. and Aguilera, J. M. (1984). A physicochemical model for extrusion of corn starch. Journal of Food Science 49(1), 40-43. https://doi.org/10.1111/j.1365-2621.1984.tb13664.x
  • Gómez-Favela, M. A., Reyes-Moreno, C., Milán-Carrillo, J., Partida-Preciado, R. A., Espinoza-Moreno, R. J., Preciado-Ortiz, R. and Gutiérrez-Dorado, R. (2021). Gluten-free healthy snack with high nutritional and nutraceutical value elaborated from a mixture of extruded underutilized grains (quality protein maize/tepary bean). Acta universitaria 31. https://doi.org/10.15174/au.2021.3024
  • Gopala Krishna, A. G., Prabhakar, J. V. and Aitzetmüller, K. (1997). Tocopherol and fatty acid composition of some Indian pulses. Journal of the American Oil Chemists' Society 74(12), 1603-1606. https://doi.org/10.1007/s11746-997-0084-2
  • Gopirajah, R. and Muthukumarappan, K. (2018). Effect of extrusion process conditions on the physical properties of tef‐oat healthy snack extrudates. Journal of Food Processing and Preservation 42(3), e13559. https://doi.org/10.1111/jfpp.13559
  • Graybosch, R. A. (2004). Grain crops, overview. Encyclopedia of Grain Science 2, 46-55.
  • Gujska, E. and Khan, K. (1991). Functional properties of extrudates from high starch fractions of navy and pinto beans and corn meal blended with legume high protein fractions. Journal of Food Science 56(2), 431-435. https://doi.org/10.1111/j.1365-2621.1991.tb05297.x
  • Gulewicz, P., Martínez-Villaluenga, C., Frias, J., Ciesiołka, D., Gulewicz, K. and Vidal-Valverde, C. (2008). Effect of germination on the protein fraction composition of different lupin seeds. Food Chemistry 107(2), 830-844 https://doi.org/10.1016/j.foodchem.2007.08.087
  • Gupta, P., Singh, R., Malhotra, S., Boora, K. S. and Singal, H. R. (2010). Characterization of seed storage proteins in high protein genotypes of cowpea [Vigna unguiculata (L.) Walp.]. Physiology and Molecular Biology of Plants 16, 53-58. https://doi.org/10.1007/s12298-010-0007-9
  • Hall, C., Hillen, C. and Garden Robinson, J. (2017). Composition, nutritional value, and health benefits of pulses. Cereal Chemistry 94(1), 11-31. https://doi.org/10.1094/CCHEM-03-16-0069-FI
  • Hardacre, A. K., Clark, S. M., Riviere, S., Monro, J. A. and Hawkins, A. J. (2006). Some textural, sensory and nutritional properties of expanded snack food wafers made from corn, lentil and other ingredients. Journal of Texture studies 37(1), 94-111. https://doi.org/10.1111/j.1745-4603.2006.00041.x
  • Hegazy, H. S., El-Bedawey, A. E. A., Rahma, E. H. and Gaafar, A. M. (2017). Effect of extrusion processs on nutritional, functional properties and antioxidant activity of germinated chickpea incorporated corn extrudates. American Journal of Food Science and Nutrition Research 4(1), 59-66.
  • Hess, J. M., Jonnalagadda, S. S. and Slavin, J. L. (2016). What is a snack, why do we snack, and how can we choose better snacks? A review of the definitions of snacking, motivations to snack, contributions to dietary intake, and recommendations for improvement. Advances in Nutrition 7(3), 466-475. https://doi.org/10.3945/an.115.009571
  • Hodge, A. M., English, D. R., O’Dea, K. and Giles, G. G. (2004). Glycemic index and dietary fiber and the risk of type 2 diabetes. Diabetes Care 27(11), 2701-2706. https://doi.org/10.2337/diacare.27.11.2701
  • Hoover, R. and Ratnayake, W. S. (2002). Starch characteristics of black bean, chick pea, lentil, navy bean and pinto bean cultivars grown in Canada. Food Chemistry 78(4), 489-498. https://doi.org/10.1016/S0308-8146(02)00163-2
  • Hoover, R. and Sosulski, F. J. S. S. (1985). Studies on the functional characteristics and digestibility of starches from Phaseolus vulgaris biotypes. Starch‐Stärke 37(6), 181-191. https://doi.org/10.1002/star.19850370602
  • Hoover, R., Hughes, T., Chung, H. J. and Liu, Q. (2010). Composition, molecular structure, properties, and modification of pulse starches: A review. Food Research International 43(2), 399-413. https://doi.org/10.1016/j.foodres.2009.09.001
  • Huber, G. R. (2001). Snack Foods from Cooking Extruders. In: Snack Foods Processing. E.W. (Lucas and L.W. Rooney, eds), pp. 107-138, CRC Press, United States of America
  • Hurtado, M. L., Escobar, B. and Estévez, A. M. (2001). Mezclas legumbre/cereal por fritura profunda de maiz amarillo y de tres cultivares de frejol para consumo" snack". Archivos Latinoamericanos de Nutrición 51(3), 303-308.
  • Hussein, E. H. (2000). Chemical and nutritional evaluation of high protein extrudates. Doctoral dissertation, Doctor of Philosophy Thesis, Faculty Home Economic, Minufiya University, Egypt.
  • Ilo, S. and Berghofer, E. (1999). Kinetics of colour changes during extrusion cooking of maize grits. Journal of Food Engineering 39(1), 73-80. https://doi.org/10.1016/S0260-8774(98)00148-4
  • Ilo, S. and Berghofer, E. (2003). Kinetics of lysine and other amino acids loss during extrusion cooking of maize grits. Journal of Food Science 68(2), 496-502. https://doi.org/10.1111/j.1365-2621.2003.tb05701.x
  • Iqbal, A., Khalil, I. A., Ateeq, N. and Khan, M. S. (2006). Nutritional quality of important food legumes. Food Chemistry 97(2), 331-335. https://doi.org/10.1016/j.foodchem.2005.05.011
  • Izzo, M. T. and Ho, C. T. (1989). Protein-lipid interaction during single-screw extrusion of zein and corn oil. Cereal Chemistry 66(1), 47-51.
  • Jensen, M. L. and Schwartz, M. B. (2021). Junk food consumption trends point to the need for retail policies. The American Journal of Clinical Nutrition 114(3), 837-838. https://doi.org/10.1093/ajcn/nqab189
  • Johnston, A. J., Mollard, R. C., Dandeneau, D., MacKay, D. S., Ames, N., Curran, J., Bouchard, D.R. and Jones, P. J. (2021). Acute effects of extruded pulse snacks on glycemic response, insulin, appetite, and food intake in healthy young adults in a double blind, randomized, crossover trial. Applied Physiology, Nutrition, and Metabolism 46(7), 704-710. https://doi.org/10.1139/apnm-2020-0572
  • Kahlon, T. S., & Woodruff, C. L. (2002). In vitro binding of bile acids by soy protein, pinto beans, black beans and wheat gluten. Food Chemistry 79(4), 425-429. https://doi.org/10.1016/S0308-8146(02)00192-9
  • Kaneko, H., Itoh, H., Kiriyama, H., Kamon, T., Fujiu, K., Morita, K., Yasunaga, H. and Komuro, I. (2021). Possible association between eating behaviors and cardiovascular disease in the general population: Analysis of a nationwide epidemiological database. Atherosclerosis 320, 79-85. https://doi.org/10.1016/j.atherosclerosis.2021.01.022
  • Karaca, A. C., Low, N. and Nickerson, M. (2011). Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction. Food Research International 44(9), 2742-2750. https://doi.org/10.1016/j.foodres.2011.06.012
  • Kaur, M., Singh, N. and Sodhi, N. S. (2005). Physicochemical, cooking, textural and roasting characteristics of chickpea (Cicer arietinum L.) cultivars. Journal of Food Engineering 69(4), 511-517. https://doi.org/10.1016/j.jfoodeng.2004.09.002
  • Kocherla, P., Aparna, K. and Lakshmi, D. N. (2012). Development and evaluation of RTE (Ready to Eat) extruded snack using egg albumin powder and cheese powder. Agricultural Engineering International: CIGR Journal 14(4), 179-187.
  • Koehler, H. H., Chang, C. I. H., Scheier, G. and Burke, D. W. (1987). Nutrient composition, protein quality, and sensory properties of thirty‐six cultivars of dry beans (Phaseolus vulgaris L.). Journal of Food Science 52(5), 1335-1340. https://doi.org/10.1111/j.1365-2621.1987.tb14076.x
  • Koinov, K., and Radkov, P. (1981). Chemical composition and technological quality of regional and prospective kidney bean cultivars. Rastenievudni Nauki 18, 17-23
  • Korkerd, S., Wanlapa, S., Puttanlek, C., Uttapap, D. and Rungsardthong, V. (2016). Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products. Journal of Food Science and Technology 53, 561-570. https://doi.org/10.1007/s13197-015-2039-1
  • Kothakota, A., Jindal, N. and Thimmaiah, B. (2013). A study on evaluation and characterization of extruded product by using various by-products. African Journal of Food Science 7(12), 485-497. https://doi.org/10.5897/AJFS2013.1065
  • Krupa-Kozak, U. and Soral-Śmietana, M. (2010). Bean seed proteins digestibility affected by pressure and microwave cooking. Acta alimentaria 39(2), 234-238. https://doi.org/10.1556/aalim.39.2010.2.14
  • Kutoš, T., Golob, T., Kač, M. and Plestenjak, A. (2003). Dietary fibre content of dry and processed beans. Food Chemistry 80(2), 231-235. https://doi.org/10.1016/S0308-8146(02)00258-3
  • Lai, L. S. and Kokini, J. L. (1991). Physicochemical changes and rheological properties of starch during extrusion (a review). Biotechnology Progress 7(3), 251-266. https://doi.org/10.1021/bp00009a009
  • Lam, C. D. and Flores, R. A. (2003). Effect of particle size and moisture content on viscosity of fish feed. Cereal Chemistry 80(1), 20-24 https://doi.org/10.1094/CCHEM.2003.80.1.20
  • Lazou, A. and Krokida, M. (2010). Functional properties of corn and corn–lentil extrudates. Food research international 43(2), 609-616 https://doi.org/10.1016/j.foodres.2009.09.017
  • Lazou, A. E., Michailidis, P. A., Thymi, S., Krokida, M. K. and Bisharat, G. I. (2007). Structural properties of corn-legume based extrudates as a function of processing conditions and raw material characteristics. International Journal of Food Properties 10(4), 721-738. https://doi.org/10.1080/10942910601154305
  • Limón-Valenzuela, V., Aguilar-Palazuelos, E., Zazueta-Morales, J. D. J. and Martinez-Bustos, F. (2017). Paste and microstructural properties of extruded starch pellets enriched with qpm and milk protein concentrate. Revista Mexicana de Ingeniería Química 16(1), 193-205.
  • Limón‐Valenzuela, V., Martínez‐Bustos, F., Aguilar‐Palazuelos, E., Caro‐Corrales, J. J. and Zazueta‐Morales, J. J. (2010). Physicochemical evaluation and optimization of enriched expanded pellets with milk protein concentrate. Cereal Chemistry 87(6), 612-618. https://doi.org/10.1094/CCHEM-02-10-0030
  • Limsangouan, N., Takenaka, M., Sotome, I., Nanayama, K., Charunuch, C. and Isobe, S. (2010). Functional properties of cereal and legume based extruded snack foods fortified with by-products from herbs and vegetables. Agriculture and Natural Resources 44(2), 271-279
  • Lue, S., Hsieh, F. and Huff, H. E. (1991). Extrusion cooking of corn meal and sugar beet fiber: effects on expansion properties, starch gelatinization, and dietary fiber content. Cereal Chemistry 68(3), 227-234.
  • Lusas, E. W. and Rooney, L. W. (2001). Snack foods processing. Editorial CRC Press, United State of America
  • Mallillin, A. C., Trinidad, T. P., Raterta, R., Dagbay, K. and Loyola, A. S. (2008). Dietary fibre and fermentability characteristics of root crops and legumes. British Journal of Nutrition 100(3), 485-488. https://doi.org/10.1017/S000711450891151X
  • Manosalvas, A., Taimal, R. and Villacrés, E. (2019). Efecto de la humedad de alimentación y temperatura de extursión sobre el contenido nutricional de un snack a base de maíz, chocho y papa. Revista Bases de la Ciencia 4(3), 67-80. https://doi.org/10.33936/rev_bas_de_la_ciencia.v4i3.1911
  • Marquez, U. L. and Lajolo, F. M. (1981). Composition and digestibility of albumin, globulins, and glutelins from Phaseolus vulgaris. Journal of Agricultural and Food Chemistry 29(5), 1068-1074. https://doi.org/10.1021/jf00107a043
  • Martin, A., Schmidt, V., Osen, R., Bez, J., Ortner, E. and Mittermaier, S. (2022). Texture, sensory properties and functionality of extruded snacks from pulses and pseudocereal proteins. Journal of the Science of Food and Agriculture 102(12), 5011-5021. https://doi.org/10.1002/jsfa.11041
  • Martín-Cabrejas, M. A., Ariza, N., Esteban, R., Mollá, E., Waldron, K. and López-Andréu, F. J. (2003). Effect of germination on the carbohydrate composition of the dietary fiber of peas (Pisum sativum L.). Journal of Agricultural and Food Chemistry 51(5), 1254-1259. https://doi.org/10.1021/jf0207631
  • Martín-Cabrejas, M. A., Díaz, M. F., Aguilera, Y., Benítez, V., Mollá, E. and Esteban, R. M. (2008). Influence of germination on the soluble carbohydrates and dietary fibre fractions in non-conventional legumes. Food Chemistry 107(3), 1045-1052. https://doi.org/10.1016/j.foodchem.2007.09.020
  • Martínez-Villaluenga, C., Frías, J. and Vidal-Valverde, C. (2006). Functional lupin seeds (Lupinus albus L. and Lupinus luteus L.) after extraction of α-galactosides. Food Chemistry 98(2), 291-299. https://doi.org/10.1016/j.foodchem.2005.05.074
  • Masood, T., Shah, H. U. and Zeb, A. (2014). Effect of sprouting time on proximate composition and ascorbic acid level of mung bean (Vigna radiate L.) and chickpea (Cicer arietinum L.) seeds. The Journal of Animal & Plant Sciences 24(3).
  • McCarthy, J. A. (2001). The snack industry: history, domestic and global status. In: Snack Foods Processing, (Lucas and L.W. Rooney, eds). Pp. 29-35 CRC Press, Boca Raton.
  • Meiners, C. R., Derise, N. L., Lau, H. C., Ritchey, S. J. and Murphy, E. W. (1976). Proximate composition and yield of raw and cooked mature dry legumes. Journal of Agricultural and Food Chemistry 24(6), 1122-1126. https://doi.org/10.1021/jf60208a035
  • Meng, X., Threinen, D., Hansen, M. and Driedger, D. (2010). Effects of extrusion conditions on system parameters and physical properties of a chickpea flour-based snack. Food Research International 43(2), 650-658. https://doi.org/10.1016/j.foodres.2009.07.016
  • Mercier, S., Moresoli, C., Mondor, M., Villeneuve, S. and Marcos, B. (2016). A meta‐analysis of enriched pasta: What are the effects of enrichment and process specifications on the quality attributes of pasta?. Comprehensive Reviews in Food Science and Food Safety 15(4), 685-704. https://doi.org/10.1111/1541-4337.12207
  • Mitchell, J. R. and Areas, J. A. G. (1991). Structural changes in biopolymers during extrusior. In: Food extrusion: Science and Technology. (J. L. Kokini; C.T. Ho and M. V. Karwe, eds.) Pp. 345-360. Mercel Dekker, Boca Raton.
  • Moraghan, J. T. and Grafton, K. (2002). Distribution of selected elements between the seed coat and embryo of two black bean cultivars. Journal of Plant Nutrition 25(1), 169-176. https://doi.org/10.1081/PLN-100108788
  • Moreira-Araújo, R. S., Araújo, M. A. and Arêas, J. A. (2008). Fortified food made by the extrusion of a mixture of chickpea, corn and bovine lung controls iron-deficiency anaemia in preschool children. Food Chemistry, 107(1), 158-164. https://doi.org/10.1016/j.foodchem.2007.07.074
  • Morris, M. A., Hutchinson, J., Gianfrancesco, C., Alwan, N. A., Carter, M. C., Scott, E. M. and Cade, J. E. (2019). Relationship of the frequency, distribution, and content of meals/snacks to glycaemic control in gestational diabetes: the myfood24 GDM pilot study. Nutrients, 12(1), 3. https://doi.org/10.3390/nu12010003
  • Mosibo, O. K., Ferrentino, G., Alam, M. R., Morozova, K. and Scampicchio, M. (2022). Extrusion cooking of protein-based products: potentials and challenges. Critical Reviews in Food Science and Nutrition 62(9), 2526-2547. https://doi.org/10.1080/10408398.2020.1854674
  • Mwangwela, A. M., Waniska, R. D., McDonough, C. and Minnaar, A. (2007). Cowpea cooking characteristics as affected by micronisation temperature: a study of the physicochemical and functional properties of starch. Journal of the Science of Food and Agriculture 87(3), 399-410. https://doi.org/10.1002/jsfa.2711
  • Naivikul, O. and D'Appolonia, B. L. (1979). Carbohydrates of legume flours compares with wheat flour III: nonstarchy polysaccharides. Cereal Chemistry 56(1), 24-28
  • Natabirwa, H., Nakimbugwe, D., Lung'aho, M., Tumwesigye, K. S. and Muyonga, J. H. (2020). Bean-based nutrient-enriched puffed snacks: Formulation design, functional evaluation, and optimization. Food Science & Nutrition 8(9), 4763-4772. https://doi.org/10.1002/fsn3.1727
  • Neder-Suárez, D., Lardizabal-Gutiérrez, D., Zazueta-Morales, J. D. J., Meléndez-Pizarro, C. O., Delgado-Nieblas, C. I., Ramírez Wong, B., Gutiérrez-Méndez, N., Hernández-Ochoa, L.R. and Quintero-Ramos, A. (2021a). Anthocyanins and functional compounds change in a third-generation snacks prepared using extruded blue maize, black bean, and chard: An optimization. Antioxidants 10(9), 1368. https://doi.org/10.3390/antiox10091368
  • Neder-Suárez, D., Quintero-Ramos, A., Meléndez-Pizarro, C. O., de Jesús Zazueta-Morales, J., Paraguay-Delgado, F. and Ruiz-Gutiérrez, M. G. (2021b). Evaluation of the physicochemical properties of third-generation snacks made from blue corn, black beans, and sweet chard produced by extrusion. LWT – Food Science and Techonology 146, 111414. https://doi.org/10.1016/j.lwt.2021.111414
  • Neder-Suárez, D., Vázquez-Rodríguez, J. A., González-Martínez, B. E., Meléndez-Pizarro, C. O., Hernández-Ochoa, L. R., Murowaniecki-Otero, D., Ródriguez-Roque, M.J. and Quintero-Ramos, A. (2024). Effect of using alternative flours on the development and characteristics of a third-generation snacks. Food Chemistry Advances 4, 100571. https://doi.org/10.1016/j.focha.2023.100571
  • Nongmaithem, R., Meda, V., Niranjan, T., Shukla, R. M., Hashmi, S. and Dwivedi, M. (2024). Effect of extrusion process on germinated lentil (Lens culinaris) based snack foods: Impact on starch digestibility, physio-functional, and antioxidant properties. Measurement: Food 13, 100132. https://doi.org/10.1016/j.meafoo.2023.100132
  • Nugdallah, G. A. and El Tinay, A. H. (1997). Effect of cooking on cowpea protein fractions. Plant foods for human nutrition 51, 277-282. https://doi.org/10.1023/A:1007920221382
  • Obatolu, V. A. and Cole, A. H. (2000). Functional property of complementary blends of soybean and cowpea with malted or unmalted maize. Food Chemistry 70(2), 147-153. https://doi.org/10.1016/S0308-8146(99)00248-4
  • Obradović, V., Babić, J., Šubarić, D., Ačkar, D. and Jozinović, A. (2014). Improvement of nutritional and functional properties of extruded food products. Journal of Food & Nutrition Research 53(3), 189-206.
  • Onwulata, C. I., Konstance, R. P., Smith, P. W. and Holsinger, V. H. (2001). Co-extrusion of dietary fiber and milk proteins in expanded corn products. LWT-Food Science and Technology 34(7), 424-429. https://doi.org/10.1006/fstl.2000.0742
  • Oomah, B. D., Blanchard, C. and Balasubramanian, P. (2008). Phytic acid, phytase, minerals, and antioxidant activity in Canadian dry bean (Phaseolus vulgaris L.) cultivars. Journal of Agricultural and Food Chemistry 56(23), 11312-11319. https://doi.org/10.1021/jf801661j
  • Ozer, E. A., Herken, E. N., Güzel, S., Ainsworth, P. and İbanoğlu, Ş. (2006). Effect of extrusion process on the antioxidant activity and total phenolics in a nutritious snack food. International Journal of Food Science & Technology 41(3), 289-293. https://doi.org/10.1111/j.1365-2621.2005.01062.x
  • Paes, M. C. D. and Maga, J. (2004). Effect of extrusion on essential amino acids profile and color of whole-grain flours of quality protein maize (qpm) and normal maize cultivars. Revista Brasileira de Milho e Sorgo 3(01). https://doi.org/10.18512/1980-6477/rbms.v3n01p%25p
  • Pansawat, N., Jangchud, K., Jangchud, A., Wuttijumnong, P., Saalia, F. K., Eitenmiller, R. R. and Phillips, R. D. (2008). Effects of extrusion conditions on secondary extrusion variables and physical properties of fish, rice-based snacks. LWT-Food Science and Technology 41(4), 632-641. https://doi.org/10.1016/j.lwt.2007.05.010
  • Parada, J., Aguilera, J. M. and Brennan, C. (2011). Effect of guar gum content on some physical and nutritional properties of extruded products. Journal of Food Engineering, 103(3), 324-332. https://doi.org/10.1016/j.jfoodeng.2010.11.001
  • Pastor-Cavada, E., Drago, S. R., González, R. J., Juan, R., Pastor, J. E., Alaiz, M., and Vioque, J. (2011). Effects of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on the physical and nutritional properties of extruded products based on whole corn and brown rice. Food Chemistry 128(4), 961-967. https://doi.org/10.1016/j.foodchem.2011.03.126
  • Pastor-Cavada, E., Drago, S. R., González, R. J., Juan, R., Pastor, J. E., Alaiz, M. and Vioque, J. (2013). Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia lutea subsp. lutea var. hirta and Vicia sativa subsp. sativa). International Journal of Food Science & Technology 48(9), 1949-1955. https://doi.org/10.1111/ijfs.12175
  • Pathania, S., Singh, B., Sharma, S., Sharma, V. and Singla, S. (2013). Optimization of extrusion processing conditions for preparation of an instant grain base for use in weaning foods. International Journal of Engineering Research and Applications 3(3), 1040-1049.
  • Paula, A. M. and Conti-Silva, A. C. (2014). Texture profile and correlation between sensory and instrumental analyses on extruded snacks. Journal of Food Engineering 121, 9-14. https://doi.org/10.1016/j.jfoodeng.2013.08.007
  • Pérez-Hidalgo, M. A., Guerra-Hernández, E. and Garcı́a-Villanova, B. (1997). Dietary fiber in three raw legumes and processing effect on chickpeas by an enzymatic-gravimetric method. Journal of Food Composition and Analysis 10(1), 66-72. https://doi.org/10.1006/jfca.1997.0522
  • Pérez‐Navarrete, C., Gonzalez, R., Chel‐Guerrero, L. and Betancur‐Ancona, D. (2006). Effect of extrusion on nutritional quality of maize and Lima bean flour blends. Journal of the Science of Food and Agriculture 86(14), 2477-2484. https://doi.org/10.1002/jsfa.2661
  • Pusztai, A., Clarke, E. M., King, T. P. and Stewart, J. C. (1979). Nutritional evaluation of kidney beans (Phaseolus vulgaris): Chemical composition, lectin content and nutritional value of selected cultivars. Journal of the Science of Food and Agriculture 30(9), 843-848. https://doi.org/10.1002/jsfa.2740300902
  • Rahman, L., Rowe, P., Cheyne, A. and Wilson, D. I. (2002). Ram extrusion of potato starch dough through multi-holed dies. Food and Bioproducts Processing 80(1), 12-19. https://doi.org/10.1205/096030802753479061
  • Reyes-Moreno, C., Argüelles-López, O. D., Rochín-Medina, J. J., Milán-Carrillo, J., Rivera-López, J., Valdez-Ortiz, A., López-Valenzuela, J.A. and Gutiérrez-Dorado, R. (2012). High antioxidant activity mixture of extruded whole quality protein maize and common bean flours for production of a nutraceutical beverage elaborated with a traditional Mexican formulation. Plant Foods for Human Nutrition 67, 450-456 https://doi.org/10.1007/s11130-012-0324-y
  • Rico, D., Cano, A. B. and Martín-Diana, A. B. (2021). Pulse-cereal blend extrusion for improving the antioxidant properties of a gluten-free flour. Molecules 26(18), 5578. https://doi.org/10.3390/molecules26185578
  • Rodríguez-Miranda, J., Ramírez-Wong, B., Vivar-Vera, M. A., Solís-Soto, A., Gómez-Aldapa, C. A., Castro-Rosas, J., Medrano-Roldan, H. and Delgado-Licon, E. (2014). Efect of bean flour concentration (Phaseolus vulgaris L.), moisture content and extrusion temperature on the fuctional properties of aquafeeds. Revista mexicana de ingeniería química 13(3), 649-663.
  • Ruiz-Armenta, X. A., Zazueta-Morales, J. D. J., Aguilar-Palazuelos, E., Delgado-Nieblas, C. I., López-Diaz, A., Camacho-Hernández, I. L., Gutiérrez-Dorado, R. and Martínez-Bustos, F. (2018). Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process. CyTA-Journal of Food 16(1), 172-180. https://doi.org/10.1080/19476337.2017.1368717
  • Ruiz-Ruiz, J., Martínez-Ayala, A., Drago, S., González, R., Betancur-Ancona, D. and Chel-Guerrero, L. (2008). Extrusion of a hard-to-cook bean (Phaseolus vulgaris L.) and quality protein maize (Zea mays L.) flour blend. LWT-Food Science and Technology 41(10), 1799-1807. https://doi.org/10.1016/j.lwt.2008.01.005
  • Rumiyati, R., James, A. P. and Jayasena, V. (2012). Effect of germination on the nutritional and protein profile of Australian sweet lupin (Lupinus angustifolius L.). Food and Nutrition Sciences 3, 621-626. https://doi.org/doi:10.4236/fns.2012.35085
  • Ryan, E., Galvin, K., O’Connor, T. P., Maguire, A. R. and O’Brien, N. M. (2007). Phytosterol, squalene, tocopherol content and fatty acid profile of selected seeds, grains, and legumes. Plant Foods for Human Nutrition 62, 85-91. https://doi.org/10.1007/s11130-007-0046-8
  • Rzedzicki, Z. and Moscicki, L. (1994). The investigations of the texture of extruded plant materials. International agrophysics 8(4), 671-680.
  • Saha, S., Singh, G., Mahajan, V. and Gupta, H. S. (2009). Variability of nutritional and cooking quality in bean (Phaseolus vulgaris L) as a function of genotype. Plant Foods for Human Nutrition 64(2), 174-180. https://doi.org/10.1007/s11130-009-0121-4
  • Sahoo, M. R., Kuna, A., Devi, M. P., Sowmya, M. and Dasgupta, M. (202). Fortification of ready–to–eat extruded snacks with tree bean powder: nutritional, antioxidant, essential amino acids, and sensory properties. Journal of Food Science and Technology 59 2351-2360. https://doi.org/10.1007/s13197-021-05251-w
  • Sathe, S. K. and Salunkhe, D. K. (1981). Isolation, partial characterization and modification of the great northern bean (Phaseolus vulgaris L.) starch. Journal of Food Science 46(2), 617-621. https://doi.org/10.1111/j.1365-2621.1981.tb04924.x
  • Sathe, S. K., Deshpande, S. S., Salunkhe, D. K. and Rackis, J. J. (1984). Dry beans of phaseolus. A review. Part 1. Chemical composition: Proteins. Critical Reviews in Food Science & Nutrition 20(1), 1-46. https://doi.org/10.1080/10408398409527382
  • Sawant, A. A., Thakor, N. J., Swami, S. B., Divate, A. D. and Vidyapeet, B. S. (2013). Physical and sensory characteristics of ready-to-eat food prepared from finger millet based composite mixer by extrusion. Agricultural Engineering International: CIGR Journal 15(1), 100-105.
  • Sebastian, R. S., Cleveland, L. E. and Goldman, J. D. (2008). Effect of snacking frequency on adolescents' dietary intakes and meeting national recommendations. Journal of Adolescent Health 42(5), 503-511. https://doi.org/10.1016/j.jadohealth.2007.10.002
  • Sebio, L. and Chang, Y. K. (2000). Effects of selected process parameters in extrusion of yam flour (Dioscorea rotundata) on physicochemical properties of the extrudates. Food/Nahrung 44(2), 96-101. https://doi.org/10.1002/(SICI)1521-3803(20000301)44:2%3C96::AID-FOOD96%3E3.0.CO;2-9
  • Selvaprakash, N., Geetha, P., Manoharan, A. P. and Sudha, K. (2021). Conjoint analysis for optimizing the level of ingredients in millet and pulse based Ready-To-Eat (RTE) Extruded Product. Madras Agricultural Journal 108. https://doi.org/10.29321/MAJ.10.000560
  • Seth, D. and Rajamanickam, G. (2012). Development of extruded snacks using soy, sorghum, millet and rice blend–A response surface methodology approach. International Journal of Food Science & Technology 47(7), 1526-1531. https://doi.org/10.1111/j.1365-2621.2012.03001.x
  • Sgarbieri, V. C., Antunes, P. L. and Almeida, L. D. (1979). Nutritional evaluation of four varieties of dry beans (Phaseolus vulgaris, L.). Journal of Food Science 44(5), 1306-1308. https://doi.org/10.1111/j.1365-2621.1979.tb06425.x
  • Shad, M. A., Pervez, H., Zafar, Z. I., Zia-Ul-Haq, M. and Nawaz, H. (2009). Evaluation of biochemical composition and physicochemical parameters of oil from seeds of desi chickpea varieties cultivated in arid zone of Pakistan. Pakistan Journal of Botany 41(2), 655-662.
  • Shah, F. U. H., Sharif, M. K., Butt, M. S. and Shahid, M. (2017). Development of protein, dietary fiber, and micronutrient enriched extruded corn snacks. Journal of Texture Studies 48(3), 221-230. https://doi.org/10.1111/jtxs.12231
  • Sharma, P., Gujral, H. S. and Singh, B. (2012). Antioxidant activity of barley as affected by extrusion cooking. Food Chemistry 131(4), 1406-1413. https://doi.org/10.1016/j.foodchem.2011.10.009
  • Shevkani, K., Kaur, A., Singh, G., Singh, B. and Singh, N. (2014). Composition, rheological and extrusion behaviour of fractions produced by three successive reduction dry milling of corn. Food and Bioprocess Technology 7, 1414-1423. https://doi.org/10.1007/s11947-013-1194-5
  • Shevkani, K., Singh, N., Rattan, B., Singh, J. P., Kaur, A. and Singh, B. (2019). Effect of chickpea and spinach on extrusion behavior of corn grit. Journal of Food Science and Technology 56, 2257-2266. https://doi.org/10.1007/s13197-019-03712-x
  • Shi, L., Mu, K., Arntfield, S. D., & Nickerson, M. T. (2017). Changes in levels of enzyme inhibitors during soaking and cooking for pulses available in Canada. Journal of Food Science and Technology 54, 1014-1022. https://doi.org/10.1007/s13197-017-2519-6
  • Shimelis, E. A. and Rakshit, S. K. (2007). Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa. Food Chemistry 103(1), 161-172. https://doi.org/10.1016/j.foodchem.2006.08.005
  • Shriver, L. H., Marriage, B. J., Bloch, T. D., Spees, C. K., Ramsay, S. A., Watowicz, R. P. and Taylor, C. A. (2018). Contribution of snacks to dietary intakes of young children in the United States. Maternal & Child Nutrition 14(1), e12454. https://doi.org/10.1111/mcn.12454
  • Siddiq, M., Kelkar, S., Harte, J. B., Dolan, K. D. and Nyombaire, G. (2013). Functional properties of flour from low-temperature extruded navy and pinto beans (Phaseolus vulgaris L.). LWT-Food Science and Technology 50(1), 215-219. https://doi.org/10.1016/j.lwt.2012.05.024
  • Silva-Cristobal, L., Osorio-Díaz, P., Tovar, J. and Bello-Pérez, L. A. (2010). Chemical composition, carbohydrate digestibility, and antioxidant capacity of cooked black bean, chickpea, and lentil Mexican varieties Composición química, digestibilidad de carbohidratos, y capacidad antioxidante de variedades mexicanas cocidas de frijol negro, garbanzo, y lenteja. Cyta–Journal of Food 8(1), 7-14. https://doi.org/10.1080/19476330903119218
  • Simons, C. W., Hall III, C., Tulbek, M., Mendis, M., Heck, T. and Ogunyemi, S. (2015). Acceptability and characterization of extruded pinto, navy and black beans. Journal of the Science of Food and Agriculture 95(11), 2287-2291. https://doi.org/10.1002/jsfa.6948
  • Simons, C., Hall III, C. and Biswas, A. (2017). Characterization of pinto bean high‐starch fraction after air classification and extrusion. Journal of Food Processing and Preservation 41(6), e13254. https://doi.org/10.1111/jfpp.13254
  • Singh, N., Shevkani, K., Kaur, A., Thakur, S., Parmar, N. and Singh Virdi, A. (2014). Characteristics of starch obtained at different stages of purification during commercial wet milling of maize. Starch‐Stärke 66(7-8), 668-677. https://doi.org/10.1002/star.201300261
  • Singh, S. K. and Muthukumarappan, K. (2014). Effect of different extrusion processing parameters on physical properties of soy white flakes and high protein distillers dried grains-based extruded aquafeeds. Journal of Food Research 3(6) https://doi.org/10.5539/jfr.v3n6p107
  • Singh, S. K. and Muthukumarappan, K. (2017). A viscosity model for soy white flakes‐based aquafeed dough in a single screw extruder. Journal of Food Process Engineering 40(2), e12357. https://doi.org/10.1111/jfpe.12357
  • Singh, S. K. and Muthukumarappan, K. (2017). Rheological characterization and CFD simulation of soy white flakes based dough in a single screw extruder. Journal of Food Process Engineering 40(2), e12368. https://doi.org/10.1111/jfpe.12368
  • Singh, S., Gamlath, S. and Wakeling, L. (2007). Nutritional aspects of food extrusion: a review. International Journal of Food Science & Technology 42(8), 916-929. https://doi.org/10.1111/j.1365-2621.2006.01309.x
  • Singh, U. and Jambunathan, R. (1982). Changes in starch, oligosaccharides and soluble sugars in developing pod wall and seed of chickpea. Phytochemistry 21(2), 297-299. https://doi.org/10.1016/S0031-9422(00)95254-3
  • Singha, P., Muthukumarappan, K. and Krishnan, P. (2018a). Influence of processing conditions on apparent viscosity and system parameters during extrusion of distiller's dried grains‐based snacks. Food Science & Nutrition 6(1), 101-110. https://doi.org/10.1002/fsn3.534
  • Singha, P., Singh, S. K., Muthukumarappan, K. and Krishnan, P. (2018b). Physicochemical and nutritional properties of extrudates from food grade distiller's dried grains, garbanzo flour, and corn grits. Food science & nutrition 6(7), 1914-1926. https://doi.org/10.1002/fsn3.769
  • Soral-Smietana, M. and Krupa, L. (2005). Changes in the macrocomponents and microstructure of white bean seeds upon mild hydrothermal treatment. Czech Journal of Food sciences 23(2), 74-83. http://dx.doi.org/10.17221/3375-CJFS
  • Sosa-Moguel, O., Ruiz-Ruiz, J., Martínez-Ayala, A., González, R., Drago, S., Betancur-Ancona, D. and Chel-Guerrero, L. (2009). Effect of extrusion conditions and lipoxygenase inactivation treatment on the physical and nutritional properties of corn/cowpea (Vigna unguiculata) blends. International Journal of Food Sciences and Nutrition 60(sup7), 341-354. https://doi.org/10.1080/09637480903156251
  • Sreerama, Y. N., Sashikala, V. B., Pratape, V. M. and Singh, V. (2012). Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality. Food Chemistry 131(2), 462-468. https://doi.org/10.1016/j.foodchem.2011.09.008
  • Steel, C. J., Leoro, M. G. V., Schmiele, M., Ferreira, R. E. and Chang, Y. K. (2012). Thermoplastic extrusion in food processing. In: Thermoplastic elastomers, (A. El-Sonbat, eds Pp. 265-290. InTech, London.
  • Su, H. S., Lu, W., & Chang, K. C. (1998). Microstructure and physicochemical characteristics of starches in six bean varieties and their bean paste products. LWT-Food Science and Technology 31(3), 265-273. https://doi.org/10.1006/fstl.1997.0350
  • Sujak, A., Kotlarz, A. and Strobel, W. (2006). Compositional and nutritional evaluation of several lupin seeds. Food Chemistry 98(4), 711-719. https://doi.org/10.1016/j.foodchem.2005.06.036
  • Sutivisedsak, N., Moser, B. R., Sharma, B. K., Evangelista, R. L., Cheng, H. N., Lesch, W. C., Tansrud, R.R. and Biswas, A. (2011). Physical properties and fatty acid profiles of oils from black, kidney, great northern, and pinto beans. Journal of the American Oil Chemists' Society 88(2), 193-200. https://doi.org/10.1007/s11746-010-1669-8
  • Thakur, S. and Saxena, D. C. (2000). Formulation of extruded snack food (gum based cereal–pulse blend): optimization of ingredients levels using response surface methodology. LWT-Food Science and Technology 33(5), 354-361. https://doi.org/10.1006/fstl.2000.0668
  • Thanuja, B. and Parimalavalli, R. (2020). Comparison of antioxidant compounds and antioxidant activity of native and dual modified rice flour. International Journal Pharmaceutical Sciences Research 11, 1203-1209. https://doi.org/10.13040/IJPSR.0975-8232.11(3).1203-09
  • Thorsdóttir, I. and Birgisdóttir, B. (2005). Glycemic index from research to nutrition recommendations?. Editorial TemaNor, Denmark.
  • Tobias-Espinoza, J. L., Amaya-Guerra, C. A., Quintero-Ramos, A., Pérez-Carrillo, E., Núñez-González, M. A., Martínez-Bustos, F., Meléndez-Pizarro, C.O., Báez-González, J.G. and Ortega-Gutiérrez, J. A. (2019). Effects of the addition of flaxseed and amaranth on the physicochemical and functional properties of instant-extruded products. Foods 8(6), 183. https://doi.org/10.3390/foods8060183
  • Torres, A., Frias, J. and Vidal‐Valverde, C. (2005). Changes in chemical composition of lupin seeds (Lupinus angustifolius) after selective α‐galactoside extraction. Journal of the Science of Food and Agriculture 85(14), 2468-2474. https://doi.org/10.1002/jsfa.2278
  • Tosh, S. M. and Yada, S. (2010). Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications. Food research international 43(2), 450-460. https://doi.org/10.1016/j.foodres.2009.09.005
  • Tovar-Jímenez, X., Aguilar-Palazuelos, E., Gómez-Aldapa, C. A. and Caro-Corrales, J. J. (2016). Microstructure of a third generation snack manufactured by extrusion from potato starch and orange vesicle flour. Journal of Food Processing & Technology 7, 1-6. http://dx.doi.org/10.4172/2157-7110.1000563
  • Trugo, L. C., Donangelo, C. M., Trugo, N. M. F. and Bach Knudsen, K. E. (2000). Effect of heat treatment on nutritional quality of germinated legume seeds. Journal of Agricultural and Food Chemistry 48(6), 2082-2086. https://doi.org/10.1021/jf9913920
  • Vadukapuram, N., Hall, C., Tulbek, M. and Niehaus, M. (2014). Physicochemical properties of flaxseed fortified extruded bean snack. International Journal of Food Science 2014(8). https://doi.org/10.1155/2014/478018
  • Veldhorst, M. A., Westerterp, K. R. and Westerterp-Plantenga, M. S. (2012). Gluconeogenesis and protein-induced satiety. British Journal of Nutrition, 107(4), 595-600. https://doi.org/10.1017/S0007114511003254
  • Venn, B. J. and Green, T. J. (2007). Glycemic index and glycemic load: measurement issues and their effect on diet–disease relationships. European Journal of Clinical Nutrition 61(1), S122-S131. https://doi.org/10.1038/sj.ejcn.1602942
  • Wang, N. and Daun, J. K. (2004). Effect of variety and crude protein content on nutrients and certain antinutrients in field peas (Pisum sativum). Journal of the Science of Food and Agriculture 84(9), 1021-1029. https://doi.org/10.1002/jsfa.1742
  • Wang, N. and Daun, J. K. (2006). Effects of variety and crude protein content on nutrients and anti-nutrients in lentils (Lens culinaris). Food Chemistry 95(3), 493-502. https://doi.org/10.1016/j.foodchem.2005.02.001
  • Wang, N., Hatcher, D. W., Tyler, R. T., Toews, R. and Gawalko, E. J. (2010). Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.). Food Research International 43(2), 589-594. https://doi.org/10.1016/j.foodres.2009.07.012
  • Wang, S., Ai, Y., Hood‐Niefer, S. and Nickerson, M. T. (2019). Effect of barrel temperature and feed moisture on the physical properties of chickpea, sorghum, and maize extrudates and the functionality of their resultant flours—Part 1. Cereal Chemistry 96(4), 609-620. https://doi.org/10.1002/cche.10149
  • Wang, Y. Y. and Ryu, G. H. (2013). Physical properties of extruded corn grits with corn fibre by CO2 injection extrusion. Journal of Food Engineering 116(1), 14-20 https://doi.org/10.1016/j.jfoodeng.2012.10.041
  • Wani, S. A. and Kumar, P. (2016a). Influence of different mixtures of ingredients on the physicochemical, nutritional and pasting properties of extruded snacks. Journal of Food Measurement and Characterization 10, 690-700. https://doi.org/10.1007/s11694-016-9353-9
  • Wani, S. A. and Kumar, P. (2016b). Development and parameter optimization of health promising extrudate based on fenugreek oat and pea. Food Bioscience 14, 34-40. https://doi.org/10.1016/j.fbio.2016.02.002
  • Wani, S. A. and Kumar, P. (2016c). Effect of incorporation levels of oat and green pea flour on the properties of an extruded product and their optimization. Acta Alimentaria 45(1), 28-35. https://doi.org/10.1556/066.2016.45.1.4
  • Wani, S. A. and Kumar, P. (2016d). Effect of extrusion on the nutritional, antioxidant and microstructural characteristics of nutritionally enriched snacks. Journal of Food Processing and Preservation 40(2), 166-173. https://doi.org/10.1111/jfpp.12593
  • Wani, S. A. and Kumar, P. (2019). Influence on the antioxidant, structural and pasting properties of snacks with fenugreek, oats and green pea. Journal of the Saudi Society of Agricultural Sciences 18(4), 389-395. https://doi.org/10.1016/j.jssas.2018.01.001
  • Wani, S. A., Ganie, N. A. and Kumar, P. (2021). Quality characteristics, fatty acid profile and glycemic index of extrusion processed snacks enriched with the multicomponent mixture of cereals and legumes. Legume science 3(2), e76. https://doi.org/10.1002/leg3.76
  • Yoshida, H., Tomiyama, Y., Kita, S. and Mizushina, Y. (2005). Lipid classes, fatty acid composition and triacylglycerol molecular species of kidney beans (Phaseolus vulgaris L.). European Journal of Lipid Science and Technology 107(5), 307-315. https://doi.org/10.1002/ejlt.200401078
  • Zhang, B., Deng, Z., Tang, Y., Chen, P. X., Liu, R., Ramdath, D. D., Liu, Q., Hernandez. M. and Tsao, R. (2014). Effect of domestic cooking on carotenoids, tocopherols, fatty acids, phenolics, and antioxidant activities of lentils (Lens culinaris). Journal of Agricultural and Food Chemistry 62(52), 12585-12594. https://doi.org/10.1021/jf504181r
  • Zia-Ul-Haq, M., Ahmad, M., Iqbal, S., Ahmad, S. and Ali, H. (2007a). Characterization and compositional studies of oil from seeds of desi chickpea (Cicer arietinum L.) cultivars grown in Pakistan. Journal of the American Oil Chemists' Society 84, 1143-1148. https://doi.org/10.1007/s11746-007-1136-3
  • Zia-Ul-Haq, M., Ahmad, S., Shad, M. A., Iqbal, S., Qayum, M., Ahmad, A., Luthria, D.L. and Amarowicz, R. (2011). Compositional studies of lentil (Lens culinaris Medik.) cultivars commonly grown in Pakistan. Pakistan Journal of Botany 43(3), 1563-1567.
  • Zia-Ul-Haq, M., Iqbal, S., Ahmad, S., Imran, M., Niaz, A. and Bhanger, M. I. (2007b). Nutritional and compositional study of desi chickpea (Cicer arietinum L.) cultivars grown in Punjab, Pakistan. Food Chemistry 105(4), 1357-1363. https://doi.org/10.1016/j.foodchem.2007.05.004
  • Zielinski, H., Kozlowska, H. and Lewczuk, B. (2001). Bioactive compounds in the cereal grains before and after hydrothermal processing. Innovative Food Science & Emerging Technologies 2(3), 159-169. https://doi.org/10.1016/S1466-8564(01)00040-6
  • Zieliński, H., Michalska, A., Piskuła, M. K. and Kozłowska, H. (2006). Antioxidants in thermally treated buckwheat groats. Molecular Nutrition & Food Research 50(9), 824-832. https://doi.org/10.1002/mnfr.200500258
  • Žilić, S., Serpen, A., Akıllıoğlu, G., Gökmen, V. and Vančetović, J. (2012). Phenolic compounds, carotenoids, anthocyanins, and antioxidant capacity of colored maize (Zea mays L.) kernels. Journal of Agricultural and Food Chemistry 60(5), 1224-1231. https://doi.org/10.1021/jf204367z