Rheological and nutritional properties of legumes incorporated corn extrudates

Rheological and nutritional properties of corn based extrudates incorporated with selected dehulled legumes (black gram, green gram, lentil and peas) made using low cost collet extruder at 5%, 10% and 15% levels were studied. There was a decreasing trend of all viscosity properties and degree of gelatinization with increase in legumes incorporation level. With increase in legumes incorporation, protein content showed an increasing trend and fat, fiber, ash content and sensory score remain almost same. Thus, dehulled legumes (up to 15%) incorporated corn extrudates have showed a promising trend for the production of low cost expanded snacks and instant flour.