AI 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.
Article Abstract
Background: Ready-to-eat snacks are very popular. However, they have a high glycemic index and lack proteins & micronutrients. This study prepared protein-enriched corn extrudates by adding chickpea grit supplements at varying concentrations (0-100 g kg).
Results: The protein contents of 100 g kg supplemented extrudates increased by 66.66% and dietary fiber contents increased by 48.02% in comparison with the control. Bulk density increased by 1.46 times. However, the expansion ratio, porosity, and water absorption index decreased significantly (P < 0.05). The health-promoting characteristics of the extrudates increased in comparison with the control sample, i.e., total phenolic content increasing by 17.84%, 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) contents by 11.38%, and 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) content by 9.59%. Likewise, the potassium contents increased by 24.63% with the inclusion of 10% chickpea in corn extrudates. Sensory evaluation revealed that corn extrudates with up to 60 g kg added chickpea achieved the highest acceptability among panelists.
Conclusion: The addition of chickpea produced corn extrudates with higher protein and mineral content, which could mitigate malnutrition. © 2024 Society of Chemical Industry.
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| http://dx.doi.org/10.1002/jsfa.13981 | DOI Listing |
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