Extruded Moringa Leaf–Oat Flour Snacks: Physical, Nutritional, and Sensory Properties

Abstract

Expanded snacks based on Moringa (Moringa oleifera) leaf powder (MLP) and oat flour were produced using a lab-scale twin-screw extruder. Four levels of MLP (0, 15, 30, and 45%, dry blend basis) and three levels of in-barrel moisture content (19, 22, and 26%, wet basis) were studied. Expansion of extrudates decreased as MLP level increased. On the other hand, expansion was positively affected by in-barrel moisture for all treatments with MLP. The role of MLP and in-barrel moisture in modifying phase transition, water binding, and gas-holding capacity of the extrusion melt was evaluated and related to product properties.