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Foods 2016, 5(2), 26;

The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack

Centre for food Research and innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury 7647, New Zealand
Author to whom correspondence should be addressed.
Academic Editor: Anthony Fardet
Received: 26 February 2016 / Revised: 31 March 2016 / Accepted: 1 April 2016 / Published: 6 April 2016
(This article belongs to the Special Issue Coarse Food Grain)
Full-Text   |   PDF [199 KB, uploaded 6 April 2016]


Cereal food products are an important part of the human diet with wheat being the most commonly consumed cereal in many parts of the world. Extruded snack products are increasing in consumer interest due to their texture and ease of use. However, wheat based foods are rich in starch and are associated with high glycaemic impact products. Although legume materials are generally rich in fibre and protein and may be of high nutritive value, there is a paucity of research regarding their use in extruded snack food products. The aim of this study was to prepare wheat-based extrudates using four different legume flours: lentil, chickpea, green pea, and yellow pea flour. The effects of adding legumes to wheat-based snacks at different levels (0%, 5%, 10%, and 15%) during extrusion were investigated in terms of protein digestibility. It was observed that fortification of snacks with legumes caused a slight increase in the protein content by 1%–1.5% w/w, and the extrusion technique increased the protein digestibility by 37%–62% w/v. The product developed by extrusion was found to be low in fat and moisture content. View Full-Text
Keywords: protein digestibility; legumes; wheat; extrusion protein digestibility; legumes; wheat; extrusion
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Patil, S.S.; Brennan, M.A.; Mason, S.L.; Brennan, C.S. The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack. Foods 2016, 5, 26.

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