Publications by authors named "Muhammad Imran Mehmood Khan"
J Sci Food Agric
February 2025
Article Synopsis
- Ready-to-eat snacks are popular but often low in protein and nutrients; this study aimed to enhance corn extrudates by adding chickpea grit.
- Corn extrudates with 100 g/kg chickpea showed a 66.66% increase in protein and improved fiber content, but some physical properties like expansion ratio decreased.
- The fortified extrudates had better health benefits and were more acceptable to taste testers, suggesting that chickpea addition could help address malnutrition issues.
