Effects of extrusion on nutritional and non-nutritional properties in the production of multigrain ready to eat snacks incorporated with NUA45 beans

ARTICLE INFORMATION Background: Extrusion technology, used in producing a variety of food products, including ready-to-eat snacks, has become a popular and reputable industrial method. Snacks have been occupying an important part of the diet for the world's population. However, the effects of extrusion on nutritional and non-nutritional properties in the production of snacks using traditional grains incorporated with legumes are not fully understood. Objective: To determine the effects of...