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)

Flour blends based on whole corn and rice with two added wild legumes at 15% level of cereal replacement were extruded to produce whole grain snacks. Extrusion temperature was 175 degrees C, and the moisture content was adjusted to 14%. The extruded products were evaluated for their physical, chemical and nutritional properties. Results showed that the addition of legumes produces a decrease in expansion in rice-containing samples and an increase in solubility in corn-containing samples. With only 15% of legume added to cereal, a significant increase in protein content and quality was obtained. An increase in fibre, polyphenol, iron and zinc content was also obtained. Protein digestibility was in the range of 81.8-85.3%. Mineral availability ranged from 6.4 to 16.3% for iron and 10-16.3% for zinc. The performance of each mixture during extrusion and the physical properties of the extruded products were considered to be similar to those expected for snack-type products and described in the literature.