Value-added processing of food legumes using extrusion technology - A review

Authors: FALIARIZAO, NATOAVINA - Michigan State University; Berrios, Jose; DOLAN, KIRK - Michigan State University

Submitted to: Legume Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/6/2024
Publication Date: N/A
Citation: N/A

Interpretive Summary: Extrusion processing of legumes has gained commercial significance in recent years. Food legumes are a rich source of protein, dietary fiber, starch, minerals, selected vitamins, and other compounds with antioxidant activity. The relatively higher protein and lower carbohydrate contents than cereal grain make legumes a healthy food choice. While legumes are a staple in many developing countries, the consumption of legumes continues to be low in the developed countries. Developing legume-based ready-to-use ingredients and ready-to-eat products can potentially increase legume consumption, especially, in developed countries. In addition to traditional legume processing methods, extrusion cooking can be used to manufacture legume-based products and ingredients. In recent years, increased concerns by consumers about environmental sustainability and food security have promoted the production of plant-based proteins as meat substitutes and meat analogs, which are mainly produced by extrusion. In this regard, extrusion is a more environmentally friendly and sustainable food production technology due to minimal liquid waste. Legumes processed by extrusion cooking have wide applications in a variety of food products, e.g., flour mixes and doughs, snack items, baked foods, meat alternatives, meat extenders, gluten-free products, and nutraceuticals. Extrusion process improves the digestibility and functional properties, and lowers the amount of antinutritional compounds presents in legumes. In addition, extruded legume products have a stable shelf-life with minimal food safety concerns. In conclusion, consumer approval of extruded legumes is determined by a variety of parameters, including processing conditions, nutritional content, sensory qualities, and health perceptions of the products. Comprehending and tackling these variables is vital for the efficacious creation and promotion of extruded snacks made from legumes.

Technical Abstract: Extrusion processing of legumes has gained commercial significance in recent years. Food legumes are a rich source of protein, dietary fiber, starch, minerals, selected vitamins, and other bioactive compounds with antioxidant activity. The relatively higher protein and lower carbohydrate contents than cereal grain make legumes a healthy food choice. While legumes are a staple in many developing countries, the consumption of legumes continues to be low in the developed countries. Developing legume-based ready-to-use ingredients and ready-to-eat products can potentially increase legume consumption, especially, in developed countries. In addition to traditional legume processing methods, extrusion cooking can be used to manufacture legume-based products and ingredients. In recent years, increased concerns by consumers about environmental sustainability and food security have promoted the production of plant-based proteins as meat substitutes and meat analogs, which are mainly produced by extrusion or wet/dry extraction. In this regard, extrusion is a more environmentally friendly and sustainable food production technology due to minimal process effluents. Legumes processed by extrusion cooking have wide applications in a variety of food products, e.g., flour mixes and doughs, snack items, baked foods, meat alternatives, meat extenders, gluten-free products, and nutraceuticals. Extrusion process improves the digestibility and functional properties, and lowers the amount of antinutritional compounds presents in legumes. In addition, extruded legume products have a stable shelf-life with minimal food safety concerns. In conclusion, consumer approval of extruded legumes is determined by a variety of parameters, including processing conditions, nutritional content, sensory qualities, and health perceptions of the products. Comprehending and tackling these variables is vital for the efficacious creation and promotion of extruded snacks made from legumes.