Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean.

Legumes contain protein, micronutrients, and bioactive compounds, which provide various health benefits. In this study, soybean or mung bean was mixed in rice flour to produce by extrusion instant functional legume-rice porridge powder. The effects of the type and percentage (10%, 20%, or 30%, w/w) of legumes on the expansion ratio of the extrudates were first evaluated.