Understanding extrusion technology for cereal–pulse blends: A review

Figures & data

Table 1. Summary of raw material proximate composition before extrusion

Type, Source	Moisture (%)	Protein (%)	Fat (%)	Carbohydrate (%)	Fibre (%)	References
Pulses
Full fat soy flour	–	45.7	20.9	–	–	Chauhan and Bains (1988)
Soybean Fibre (Fibrim)	7.0	12.0	0.2	–	75.0	Jin et al. (1995)
Green gram, Flour (Procured from Local market, Mysore)	10.7 ± 0.2	22.8 ± 0.5	1.3 ± 0.1	63.9	0.9 ± 0.1	Bhattacharya (1997)
Washed Mung Bean	10.21 ± 0.02	22.34 ± 0.28	1.31 ± 0.03	62.01 ± 0.24	0.95 ± 0.16	Jain et al. (2022)
Cereals
Jaya Rice	–	–	–	–	–	Chauhan and Bains (1988)
Yellow Corn Meal	12.0	7.0	0.7	–	0.5	Jin et al. (1995)
Rice (Procured from Local market, Mysore)	12.9 ± 0.2	6.6 ± 0.2	0.4 ± 0.0	79.6	0.2 ± 0.0	Bhattacharya (1997)
Oats (Broken)	7.94 ± 0.14	8.23 ± 0.08	5.6 ± 0.27	68.9 ± 0.25	9.1 ± 0.11	Jain et al. (2022)
Cereal-Legume Blend Composition
Rice + *LA	8.1 ± 0.11	10.50 ± 0.53	0.54 ± 0.14	79.70 ± 0.49	7.51 ± 0.16	Pastor-Cavada et al. (2011)
Rice + *LC	7.9 ± .0.07	10.09 ± 0.16	0.81 ± 0.00	79.38 ± 0.14	7.96 ± 0.01
Corn+ *LA	7.1 ± 0.17	11.25 ± 0.36	1.65 ± 0.09	72.99 ± 0.42	11.95 ± 0.13
Corn+ *LC	7.3 ± 0.05	12.13 ± 0.0007	1.12 ± 0.15	72.89 ± 1.40	11.86 ± 1.53

*LA-L. annuus; *LC- L. clymenum.

Table 2. Brief description of product parameter and dependent factors during extrusion

Parameter	Value	Dependent upon other parameters	Reference
Expansion Ratio	1.7–2.5	+BT	Chauhan and Bains (1988)
	1.31–2.53	+ BT -BSS	Bhattacharya (1997)
	2.59–3.22	-Fat & legumes	Pastor-Cavada et al. (2011)
	2.60–3.82	+ BT + Moisture Content	Jain et al. (2022)
Bulk Density	0.42–0.78g/ml	-Feed Rate	Chauhan and Bains (1988)
	149–1088 kg/m^3	BT	Bhattacharya (1997)
	0.126–0.147 g/cm^3	+Protein & fibre	Pastor-Cavada et al. (2011)
	0.021–0.79 g/cm^3	+ BT + Moisture Content	Jain et al. (2022)
Water Absorption Index (WAI)%	2.5–7.8	+BT	Chauhan and Bains (1988)
	3.27	-BSS	Jin et al. (1995)
	4.86–7.53%	+ BT + Moisture Content	Jain et al. (2022)
Water Solubility Index (WSI) %	5.8–20.5	+BT	Chauhan and Bains (1988)
	53.47	+BSS	Jin et al. (1995)
	18.3–25.2%	+ BT + Moisture Content	Jain et al. (2022)

Chauhan, G. S., & 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

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Jin, Z., Hsieh, F., & Huff, H. E. (1995). Effects of soy fiber, salt, sugar and screw speed on physical properties and microstructure of corn meal extrudate. Journal of Cereal Science, 22(2), 185–194. https://doi.org/10.1016/0733-5210(95)90049-7

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Bhattacharya, S. (1997). Twin-screw extrusion of rice-green gram blend: Extrusion and extrudate characteristics. Journal of Food Engineering, 32(1), 83–99. https://doi.org/10.1016/S0260-8774(97)00004-6

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Jain, R., Goomer, S., & Singh, S. N. (2022). Mung-Oat snack of high protein content by twin screw extrusion using response surface methodology. Applied Food Research, 2(1), 100099. https://doi.org/10.1016/j.afres.2022.100099

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Pastor-Cavada, E., Drago, S. R., González, R. J., Juan, R., Pastor, J. E., Alaiz, M., & 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

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