Effect of Sprouting Treatment on Quality Characteristics of Cereal-Legume Based Extruded Product

Abstract

Wheat grains were sprouted for 24 and 48 h, and cereal-legume flour blend (sprouted wheat flour and defatted soybean flour in the ratio of 80:20) was used to produce extruded product. Effect of addition of sprouted wheat flour on quality characteristics of extruded product showed that the expansion ratio of the extrudates made from sprouted wheat flour for 48 h was significantly (P<0.05) higher (3.41) than that of sprouted wheat flour (3.36) for 24 h and sound wheat flour (3.28). However, the bulk density of the extrudates prepared from sound wheat flour was significantly higher (0.18 g/ml) than that of sprouted wheat flour (0.16 and 0.13 g/ml for sprouted wheat for 24 h and 48 h, respectively). Both expansion ratio and bulk density were indicative of the expansion. The extrudates having higher expansion ratio showed lower bulk density and vice versa.