Extrusion Cooking Research Articles

Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods.

The contamination risks of microorganisms and mycotoxins in low-moisture foods have heightened public concern. Developing novel decontamination technologies to improve the safety of low-moisture foods is of great interest in both economics and public health. This review summarizes the working principles and applications of novel thermal decontamination technologies such as superheated steam, infrared, microwave, and radio-frequency heating as well as extrusion cooking. These methods of decontamination can effectively reduce the microbial load on products andmoderately destruct the mycotoxins. Meanwhile, several integrated technologies have been developed that take advantage of synergistic effects to achieve the maximum destruction of contaminants and minimize the deterioration of products.

Nutritional and cooking quality improvement of brown rice noodles prepared with extruded rice bran

AbstractBackground and objectivesWholegrain foods have gained great attention due to their benefits on health. However, the texture, taste, and cooking quality of wholegrain foods are not good because of the bran in wholegrain. The objectives of this study were to improve the quality of brown rice noodles with rice bran that was treated by extrusion cooking. In this study, brown rice noodles with extruded rice bran (BRN‐ERB) were prepared to improve their quality compared to white rice noodles (WRN) and brown rice noodles with un‐extruded rice bran (BRN).FindingsThe total phenolic, flavonoid, anthocyanin, and dietary fiber contents in BRN‐ERB were 44.87 mg GAE, 36.15 mg RE, 0.11 mg Cy‐3‐O‐G, and 4.48 g per 100 g, respectively, significantly higher than those in BRN and WRN. The BRN‐ERB had the highest antioxidant activities of DPPH, ABTS, and T‐AOC, the highest resistant starch content, and the lowest starch hydrolysis rate among the three types of rice noodles. Seven phenolics, six flavonoids, and three anthocyanins were individually detected in these rice noodles, and BRN‐ERB exhibited higher contents of protocatechuic acid, p‐coumaric acid, ferulic acid, and daidzein than BRN and WRN did. The cooking and textural qualities of BRN‐ERB were improved with lower optimum cooking time and cooking loss, and higher hardness, tensile strength, and elasticity compared to BRN.ConclusionsThe brown rice noodles with extruded rice bran had higher contents of nutritional components than brown rice noodles with un‐extruded rice bran and white rice noodles, and better cooking and textural properties than brown rice noodles with un‐extruded rice bran.Significance and noveltyThe results provided the evidences that brown rice noodles prepared with extruded rice bran might become functional foods from the sources of staple rice products.

Physical modifications of wheat gluten protein: An extensive review

AbstractGluten protein, as plant resource, is susceptible to physical, genetic, chemical, and enzymatic treatments. In this study, we reviewed physical modifications such as heating‐ freezing, irradiation, high pressure, ultrasonication, shear, and extrusion of gluten. The mode of action of each modification process was investigated. Conformational changes (secondary and tertiary structure) of gluten protein upon physical modification process were described. Functional, morphological, textural, and rheological properties of gluten and their subunits through physical modification were studied. Among physical modifications, the gluten structure was affected by extrusion (heating‐shearing) process. The combination of additives (oxidative and reducing compounds) and alkaline pH upon the extrusion process result in concomitantly dissociation or/and aggregation of gluten via various interactions mainly covalent (disulphide, isopeptides bonds, and dityrosine), noncovalent (hydrogen, ionic, and hydrophobic bonds) interactions and other bonds, such as, dehydroalanine (DHA), lanthioalanine (LAN), and lysinoalanine (LAL).Practical applicationsAttaining an environment friendly and resource protecting provide global value chain and keep on economic development, which has properly been the major target of the most countries. The physical modifications of protein structure are more widely employed since it is safer and without impurities, which have strong effects on different component functionalities. Today, there is a highly increased demand for applying modification‐using technologies; such as ultrasound, extrusion cooking, high hydrostatic pressure, irradiation, which do not rely on chemical treatment for altering ingredient functional and reological properties. We underscored the importance of filling the gaps of knowledge concerning various kinds of physical modification research to alter the disulphide and other interactions, which modified gluten will be suitable in different food and nonfood applications. The additional point is that a better understanding of the correlation between structure and functionality of gluten proteins when they undergo physical modification in combination with additives, such as dough improvers, gums, and surfactant.

Influence of extrusion cooking on physicochemical properties and starch digestion kinetics of Sphenostylis stenocarpa, Cajanus cajan, and Vigna subterranean grains.

Thermal degradation of sugars and amino acids, and depolymerization of macromolecules such as starch, proteins and fibre occasioned by high-temperature short-time extrusion cooking modify the physicochemical and functional properties of raw materials. High-temperature short-time extrusion cooking holds promise for the expanded use of non-conventional ingredients as food/feed due to its practicality, increased productivity and efficiency, and ability to retain thermally degradable nutrients during cooking. However, little is known about the effect of the high-temperature short-time extrusion cooking process on the physicochemical properties and starch digestibility of lesser-known grain legumes such as African yam beans (Sphenostylis stenocarpa), Pigeon pea (Cajanus cajan), and Bambara peanut (Vigna subterranean). In this study, we investigate the effect of high-temperature short-time extrusion cooking and extrusion cooking temperature; low (100°C) vs high (140°C) temperatures in a single screw extruder, on hydration characteristics, viscoamylolytic properties, in vitro starch digestibility and digestion kinetics of these grain legumes. We show that water holding capacity and swelling power increased (p < 0.05) with increasing extrusion temperature for Sphenostylis stenocarpa and Vigna subterranean but not Cajanus cajan extrudates. Significant effects of extrusion cooking (i.e unextruded vs 100°C and unextruded vs 140°C) and extrusion temperatures (i.e. 100°C vs 140°C) were observed in peak, trough, final and setback viscosities of all extrudates. Starch digestibility and digestion characteristics were modified with increase in extrusion temperature, however, no effect of extrusion temperatures (i.e. 100°C vs 140°C) on starch digestion kinetics was observed for Sphenostylis stenocarpa and Vigna subterranean except for hydrolysis index (34.77 vs 40.77%). Nutritional and physiological implications of extruded grain legumes in monogastric animal feeding were also highlighted. The Information presented herein will influence expanded use of extruded grain legumes as feed ingredients for intensive monogastric animal feeding.

Influence of extrusion cooking on phytochemical, physical and sorption isotherm properties of rice extrudate infused with microencapsulated anthocyanin.

The effect of extrusion cooking on the quality of rice extrudate with infused microencapsulated anthocyanin was investigated. The moisture sorption isotherm of the extrudate was also studied. The rotatable central composite design was used to optimize the extrusion process and the optimized conditions were: screw speed, 121rpm; barrel temperature, 91.89°C; and moisture content, 22.03%. The extrudate showed anthocyanin content of 0.218mg/L; true density, 1.48g/cc; water activity 0.51, water solubility index, 7.49%; and specific mechanical energy, 31.39kJ/kg. The antioxidant activity and solubility of the extrudate were higher as compared with native extrudate. The moisture sorption isotherm of the extrudate was found to follow type III isotherm behavior according to the Brunauer-Emmett-Teller classification. The sorption isotherm was analyzed using several models and the Caurie and Peleg models were best fitted with the extrudate isotherm data. The present work manifested a way to develop antioxidant rich extrudate.

The fate of mycotoxins during secondary food processing of maize for human consumption.

Mycotoxins are naturally occurring fungal metabolites that are associated with health hazards and are widespread in cereals including maize. The most common mycotoxins in maize that occur at relatively high levels are fumonisins (FBs), zearalenone, and aflatoxins; furthermore, other mycotoxins such as deoxynivalenol and ochratoxin A are frequently present in maize. For these toxins, maximum levels are laid down in the European Union (EU) for maize raw materials and maize-based foods. The current review article gives a comprehensive overview on the different mycotoxins (including mycotoxins not regulated by EU law) and their fate during secondary processing of maize, based on the data published in the scientific literature. Furthermore, potential compliance with the EU maximum levels is discussed where appropriate. In general, secondary processing can impact mycotoxins in various ways. Besides changes in mycotoxin levels due to fractionation, dilution, and/or concentration, mycotoxins can be affected in their chemical structure (causing degradation or modification) or be released from or bound to matrix components. In the current review, a special focus is set on the effect on mycotoxins caused by different heat treatments, namely, baking, roasting, frying, (pressure) cooking, and extrusion cooking. Production processes involving multiple heat treatments are exemplified with the cornflakes production. For that, potential compliance with FB maximum levels was assessed. Moreover, effects of fermentation of maize matrices and production of maize germ oil are covered by this review.

Design and Fabrication of Less Cost and Efficient Delta 3D Printer Parts

This project is to fabricate the most essential parts of Delta type 3D printer parts so as to make it more efficient in cost and working. This project has 3 vital parts of a 3D printer and they are Effector, Rod end bearings, Connecting rod (Diagonal rod). The Effector is a component that holds the hot end nozzle and other heat dissipating material within it and we in our project made a multi utility Effector so as to hold many hot ends such as Laser cutting, CNC tool, Food extrusion and 3D printing hot end. This Effector is also categorized into two as uphold and bottom hold since uphold and down hold. Rod end bearings are the motion transmission bearings that would transmit motion in a spherical path. We have made a different mechanism to transmit the motion same as to rod end bearing by coupling two universal joints and making some modification in it and made it cheaper in cost and efficient in working process. The connecting rod is the linking rod between the carriage and the effector. This connecting rod is used to transmit the motion from the carriage to the effector and this works in accordance to the design imbedded on the printer. The conventional 3D printer has carbon fibre pipes as their connecting rod and in this project this connecting rod is changed to steel and this one is made so as to withstand the load acting on it and cost efficient. All these parts are connected and made as a single setup and can be used in any delta type 3D printer. The overall cost of this setup is ½ times the cost of the conventional setup.

Effect of high-temperature, short-time cooking conditions on in vitro protein digestibility, enzyme inhibitor activity and amino acid profile of selected legume grains

African yam beans (Sphenostylis stenocarpa), Bambara groundnut (Vigna subterranean) and Pigeon pea (Cajanus cajan) flours were extruded in a single screw extruder at two extrusion temperatures; 100 °C and 140 °C, and the effect of extrusion cooking temperature on the chemical composition; crude protein, crude fibre, ether extract and nitrogen-free extracts, protein digestibility, enzyme inhibitor activity and amino acid profiles was investigated. The crude protein, amino acid profile and ether extract of the grain legumes were negatively affected (p < 0.05) by the extrusion cooking process, with a significant increase in nitrogen-free extracts for all grain legumes, and increased crude fibre of Bambara groundnut and Pigeon pea extrudates. Extrusion cooking of African yam beans and Pigeon pea produced extrudates with significantly lower trypsin, chymotrypsin and amylase inhibitor activity as well as improved protein digestibility. However, extrusion cooking did not modify the chymotrypsin and amylase inhibitor activity of Bambara groundnut extrudates. Extrusion cooking at 140 °C compared to 100 °C significantly reduced the protein quality of extrudates resulting in 22.94–51.27%, 5.11–25.18%, and 7.78–38.42% reduction in amino acid concentration of African yam beans, Bambara groundnut and Pigeon pea, respectively.

Proximate composition and organoleptic evaluation of extruded snacks enriched with shrimp processing by-product

The shrimp processing industries generate millions of tonnes of by-product annually, which result in a loss of edible portion and presents a considerable waste disposal problem. An attempt was made to develop nutrient rich extruded product from underutilized shrimp shell powder (Litopenaeus vannamei) with mixture of cereal flours using twin screw extruder. Ready to eat snack was developed using shrimp shell powder (5%, 10%, and 15%) mixed with mixture of rice, corn and sorghum and prepared spice mixture. Extrusion cooking formulation consisting of shrimp shell powder and cereals mixture were extruded at moisture content 7 per cent, screw speed 350 rpm, sectional barrel temperature of 60o C and 120oC and 2 mm diameter of die. Extruded product was fried in edible oil with prepared spice mixture. The resulting extruded was analysed nutritional and organoleptic characteristics. Highest Protein content was found in SSP 15% enriched extruded snack (13.07±0.27%) and was lowest in control extruded snack (8.73±0.07%). However, addition of more than 5% of shrimp shell powder reduced the acceptability and hence the optimum percentage of shrimp shell powder that can be added to extruded snack product is 5%.

Suitability studies of different milk proteins for supplementation in functional extruded snack

Carbohydrate based snacks clubbed with frying have substantial dominance on the Indian snack market, depriving nutrition. But awareness for alternative healthier snacks has already attracted market attention. In the present study, an effort was ventured by utilizing the combined benefits of high carotene sweet potato flour, barley flour, rice flour and milk protein (Whey Protein Concentrate (WPC)-70/ Skim Milk Powder (SMP)/ rennet casein) to design a low fat-high protein, crisp snack by extrusion cooking. The conditions employed for snack processing were the temperature of heater 1 (110°C) and 2 (40°C), screw speed (370 rpm), and die diameter (4 mm). The effect of different proteins and their levels on snack quality was evaluated by physical and sensory responses like hardness (N), L*, a*, and b* color values, expansion index (EI) and sensory scores (color and appearance, flavor, texture and overall acceptability). The results revealed that the addition of SMP at different rates did not show significant (p>0.05) effect on expansion index, color & appearance, and flavor score of the snack. Whereas incorporating rennet casein as a source of quality protein, EI increased significantly (p<0.05) at 15% and there was a significant effect on the sensory parameters with increasing rennet level. However, increasing WPC-70 addition, the EI and sensory scores declined, and the hardness of the snack increased. Highest EI (3.18) and sensory scores were observed at 15% level of casein. From quantified parameters, casein was deduced to be most acceptable milk protein source for the intended snack.

Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking.

Interest in using undervalued forage fish for human consumption has recently increased due to its environmental benefits. However, feasible strategies to process the undervalued fish species to food use are limited. Therefore, this study investigated the possibility to utilise whole (ungutted) Baltic herring as a raw material for hybrid plant-fish meat analogues produced by high-moisture extrusion cooking. The sample properties were compared with ungutted Baltic herring. Produced meat analogues showed sufficiently high microbial quality, with spoilage microbes showing growth levels of under 1.4 log CFU/g. Whole fish and gutted fish extrudates showed uniform flavour- and odour-related sensory profiles. Colour values of the whole fish (L* 57.8) extrudates were similar to the values of gutted fish extrudates (L* 62.0). The whole and gutted fish extrudates had tensile strength in a cross-cut direction of 25.5 and 46.3 kPa, respectively. This correlated with the tearing force of the extrudates analysed by a trained sensory panel. Furthermore, a more explicit protein network was microscopically observed in gutted fish than in whole fish extrudates. The present study showed that high-moisture extrusion cooking enables the use of whole small-sized fish for human consumption.

CASSAVA FLOUR SUBSTITUTION AND MOISTURE CONTENT VARIATION ON SOME QUALITY CHARACTERISTICS OF HEAT PUMP DRIED EXTRUDED FISH FEED

This study examined the effect of substitution of maize with cassava flour at varying moisture contents on heat pump drying and some quality attributes including strength properties, durability index, micro-structure and floatability. The samples identified as S1- S6, were prepared from various levels of cassava flour before being extruded at steady state at 3 moisture contents (30, 35, and 40% db) in a single screw cooking extruder. Drying was done with an open loop heat pump dryer while a scanning electron microscope (FEG-SEM) was used to study the microstructure of the fish feeds. Results showed that drying rates and pellet durability were proportional to the source and concentration of starch in the samples. Some of the samples floated in water. The Coefficient of performance (COP) of the heat pump used for the drying decreased with increase in ambient temperature; the average COP being 4.77. The thermal efficiency of the heat pump dryer was 92.45%. The scanning electron microscopy indicated that cassava substituted samples lack some elements required of fish feed. Also, extrusion cooking resulted in changes in mineral composition of fish feed blends.&#x0D; &#x0D; &#x0D;

Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cooking.

Extrusion processing characteristics of pea starch were studied as impacted by various extrusion cooking processing variables, including, moisture content (15%, 17.5%, and 20% w.b.), temperature (120, 135, and 150 °C), and screw speed (150, 200, and 250rpm), in a co-rotating twin-screw extruder. Physicochemical properties such as radial expansion ratio (ER), unit density (UD), water absorption index (WAI), and water solubility index (WSI) were measured. ER of the extrudates ranged between 2.52 and 3.63. These values of ER were significantly high, although relatively lower compared to the highest values reported in the literature for corn and rice extrudates. The UD values for all the extrudates ranged from 0.12 to 0.35g/cm3 , WAI, and WSI values ranged from 10.98 to 12.10g/g and from 0.12% to 7.73%, respectively. Both screw speed and moisture content had significant impacts on the ER (P <0.01). The highest ER was observed for the extrusion cooking conditions of the lowest moisture content level (15%), lowest barrel temperature (120 °C), and lowest screw speed (150rpm). The cross-sectional microstructure of the extrudates showed that the samples with a high ER had thick and elongated pores. The results of this study indicate that pea starch is a viable ingredient for making puffed extruded products. PRACTICAL APPLICATION: The food industry can utilize the information generated from this study in the development of extruded expanded food products with pea starch. The specific information related to process conditions can assist the food industry in determining the ideal conditions for extrusion cooking in the production.

Optimization of an extrusion process for the development of a fiber‐rich, ready‐to‐eat snack from pineapple by‐products and sweet whey protein based on corn starch

AbstractThe aim of the present study was optimized extrusion cooking process for the development of a fiber‐rich, ready‐to‐eat snack from pineapple by‐products and sweet whey protein based on corn starch. The variables studied were the extrusion temperature (ET = 120–180°C), feed moisture content (FMC = 18–25 g/100 g), proportion of sweet whey powder/corn starch (SWP/CS = 0–59.5 g/100 g), and proportion of pineapple by‐product powder (PBP = 0–30 g/100 g), (PBP + [SWP + CS] = 100 g). Analysis of the standardized effects revealed that the SWP/CS proportion had the most significant importance among all the variables, followed by the PBP content. The optimal extrusion conditions were ET = 160.00°C, FMC = 23.04 g/100 g, SWP/CS = 52.08 g/100 g, and PBP =22.50 g/100 g. These results represent an alternative to add value to these raw materials of low commercial value while also avoiding the generation of waste and environmental pollution.Practical applicationsThese results represent an alternative to add value to these raw materials of low commercial value, as well as avoiding the generation of waste and environmental pollution.

Physico: Chemical and sensory properties of millet based ready to eat extruded snack

Food extrusion technology is a type of processing method which uses single screw or a set of screws to force food materials through a small orifice. When the food is forced, they get cooked due to high pressure, high shear and high temperature. The material gets puffed due to release of pressure and conversion of moisture to steam (Ainsworth, 2011). It reduces the microbial count and inactivates the enzymes. It is a multi-step, multi-function thermal or mechanical process which has permitted large number of food applications. Composite flour blended with finger millet, foxtail millet and peas was used to develop ready to eat extruded snack. The process was carried out using twin screw extruder at temperature (T1-60 ᴼC and T2- 100 ᴼC), feed moisture content (17.5%), feed composition consisted of finger millet: foxtail millet: peas: 36.70:36.80:26.30, constant screw speed 412 rpm, cutter speed 18 rpm and feeder speed 24 rpm. Finger millet flour was rich in calcium (280.33 g/100g) and polyphenols (94.50 GAE), foxtail millet had good amount of fiber (7.55 g/100g) and fat (4.6 g/100g) and peas was rich in protein (20.47g/100g) and ash (2.23 g/10g). It was observed that the final extruded product was rich in protein (15.72 g/100g), calcium (102.5 mg/100g) and carbohydrates (75.38 g/100g). The product had an acceptability index of 96.4%. The extruded product had good expansion ratio of 3.63, bulk density 0.06 g/cc, hardness 3.14 N, water absorption index 5.14 g/g, water solubility index 14.8% and true density 0.25 g/m3.

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Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking.

The potential utilization of yellow pea flour and bread crumb blends was investigated to generate nutritionally-dense extruded products with superior physical and/or technofunctional properties. Yellow pea flour mixed with bread crumb at different ratios were processed using low-moisture twin-screw extrusion cooking conditions to examine the effect of blending ratios and feed moisture contents on physical (that is, radial expansion index, extrudate density, microstructure, texture, and color) and technofunctional (that is, emulsifying capacity, emulsifying stability, water solubility [WS], water binding capacity [WBC], oil binding capacity [OBC], and pasting) properties of the final products. Compared to the two feed materials alone, samples produced with yellow pea flour and bread crumb blends showed lower hardness and higher crispiness. Moisture content (12% to 18%) was found to significantly affect physical and technofunctional properties. With an increase in feed moisture content from 12% to 18%, the WBC of the extrudates increased while the WS decreased. Extrudates produced with higher feed moisture content, and higher yellow pea flour content had higher setback viscosity. Among all formulas and feed moisture contents studied, extrudates produced with 50% yellow pea flour and 50% bread crumb at 12% feed moisture content had the highest radial expansion and bigger cells with thinner cell walls. This study has shown that incorporation of yellow pea flour and bread crumb in extrusion cooking process could be used to develop nutritionally-dense foods with improved physical and technofunctional properties.

In Vitro Starch Digestibility and Estimated Glycemic Index of Mung Bean (Vigna radiata L.) as Affected by Endogenous Proteins and Lipids, and Exogenous Heat-Processing Methods.

The aim of this study was to investigate the in vitro starch digestibility and estimated glycemic index (eGI) of mung bean (Vigna radiata L.) as affected by endogenous proteins and lipids, and exogenous heat-processing methods. Results showed that the in vitro starch digestibility and eGI were significantly increased after the removal of protein, lipid, or both (P < 0.05). Moreover, the effects of endogenous proteins and lipids on the in vitro starch digestibility and eGI of mung bean followed the order: both protein and lipid removal > protein removal > lipid removal. In addition, heat-processing could make the slowly digestible starch and resistant starch convert to the rapidly digestible starch. The effects of different exogenous heat-processing methods on in vitro starch digestibility and eGI in the present study showed the following order: germination combined with cooking > high-pressure cooking > extrusion cooking > ordinary cooking. This study provided a crucial reference for the human with potential hyperglycemia to choose mung bean treated with ordinary cooking and without further protein and/or lipid removal.

Optimization, modeling, and characterization study for the physicochemical properties of raw banana and defatted soy composite extrudates

Novel raw banana and defatted soy composite extrudates were formulated to combat celiac enteropathy. The influence of four independent parameters viz. barrel temperature (BT: 60–80 °C), screw speed (SS: 200–300 rpm), moisture content (MC: 10–20%, wb), and defatted soy flour content (SFC: 0–32%) on physicochemical properties of extrudates were evaluated. Response surface methodology (RSM) identified the optimum extrusion conditions (80 °C BT, 200 rpm SS, 10% MC, and 32% SFC). Compared to RSM (R2:0.379–0.918), artificial neural network (R2:0.909–0.991) proved as a better tool for response prediction. Scanning electron microscopy confirmed the antagonistic effect of SFC addition on extrudate porosity. The addition of SFC decreased the crystallinity of the starch granules (71 to 49%), whereas, storage time had a positive effect (49 to 53%) on crystallinity of the composite extrudates. Fourier transform infrared spectroscopy analysis elucidated the secondary structures of protein in the composite flour which were degraded during the extrusion cooking.

Biocatalytic Degradation of Proteins and Starch of Extruded Whole Chickpea Flours

In this study, the effects of extrusion cooking of whole chickpea flour in preparation for its further hydrolyses with proteases and amylases were evaluated. The thermoplastic extrusion process was carried out varying processing moisture (15.6% or 22.55%), final barrel temperature (143°C or 150 °C), and screw speed (450 rpm, 580 rpm, or 700 rpm) to generate three specific mechanical energy (SME) inputs (127.95 Wh/kg, 161.58 Wh/kg, and 199.13 Wh/kg). After extrusion, flours were hydrolyzed with alcalase and α-amylase in order to maximize soluble compounds after hydration. In general, extrusion did not affect chemical composition but caused structural modifications that influenced functional properties and in vitro protein and starch digestibilities. Extruded chickpea flours presented higher content of soluble proteins and increased starch hydrolysis after alcalase and α-amylase treatment, respectively. It was found that extrusion treatment of chickpea with a SME input of 127.95 Wh/kg produced at 22.5% processing moisture, 150 °C of final temperature, and 580 rpm of screw speed in combination with the later alcalase/α-amylase treatments achieved the highest degree of starch hydrolysis (84%) and the release of both soluble proteins (70%) and total soluble solids (62%). These results suggest that amylolytic and proteolytic digestion combined with the extrusion process could transform the whole chickpea flour into a valuable soluble food ingredient with adequate contents of proteins and starch-derived dextrins and sugars.