Abstract

Background: Legumes contain several healthy essential nutrients and bioactive compounds, and their symbiotic
nitrogen fixation ability confers substantial economic and environmental advantages. The traditional perception
that legume flours are unsuitable for extrusion cooking is now proving to be outdated. Recent research suggests
that legumes have great potential for replacing cereals in extruded snacks due to their healthier nutritional
profile and remarkable functional characteristics.
Scope and approach: In this paper, the scientific and technological challenges associated with incorporating
legume-based flours into extruded cereal-based snacks are reviewed. After comparing the nutritional properties
of cereals and legumes, technological properties of extrudates (i.e. expansion ratio, bulk density, sensory
properties etc.) enriched with legumes are explored. The current market situation and the future of legume-based
extruded snacks are also discussed.
Key findings and conclusions: Due to their functional characteristics, legume flours demonstrate good potential in
the manufacture of extruded healthier snacks in which cereal flours are partially or entirely substituted. Lab-scale
extrusion trials produce a wealth of information affirming that incorporating legume flours significantly affects
the final extrudate structure and subsequent quality/sensory attributes of snacks. However, more work needs to
be carried out to identify the most appropriate combination of flours and to optimise processing conditions to
improve sensory and quality attributes and promote consumer acceptance. Increasing application of legumes in
extruded snacks will continue to drive the global legumes market.