Effects of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on the physical and nutritional properties of extruded products based on whole corn and brown rice

摘要: Abstract The effects of the addition wild legumes (Lathyrus) from South Spain on physical and nutritional properties extruded products based whole corn brown rice were studied. Samples obtained with a Brabender single screw extruder. characterisation expanded was performed by measurement density, expansion, solubility specific mechanical energy consumption (SMEC). Chemical composition, amino acids content, protein digestibility, total polyphenol content potential availability iron zinc determined. Results showed that SMEC higher for blends than blends, while density followed an inverse trend. Addition produces decrease expansion increase in both rice-containing corn-containing samples. With only 15% legume replacement, significant quality, fibre, mineral obtained. Protein digestibility range 82–84% 6.4–12.1% 10–18.6% zinc. performance each mixture during extrusion considered to be those expected snack type products.