Role of pulses to modulate the nutritive, bioactive and technological functionality of cereal‐based extruded snacks: a review

Abstract

Summary Pulses hold excellent nutritive potential owing to high‐quality protein content, dietary fibre, minerals, vitamins, oligosaccharides, polyphenols, tannins, phytosterols and several other bioactive constituents. These bio‐functional compounds impart significant health benefits by reducing the risk of several chronic complications such as hypertension, cancers, cardiovascular diseases and neurological concerns mainly through anti‐oxidative and radical scavenging mechanisms. These high protein ingredients when added to cereal‐based extruded snacks not only enhance the nutritive and bioactive profile of the resultant snacks but also modulate the techno‐functional attributes of the extrudates. Protein interactions with cereal‐based starch and other constituents result in structural variation at the macromolecular level consequently varying the physical, mechanical and techno‐functional properties including expansion ratio, bulk density, hydration properties, pasting characteristics and texture. The present review aimed at elaborating the nutritive and bio‐functional potential of pulses enriched cereal‐based expanded snacks. Further, significant emphasis has been given to the impact of pulse flour incorporation on functional, structural and mechanical properties of the cereal‐based extrudates.

Plant seeds as source of nutrients and phytochemicals for the Indian population

“…Comparatively, higher GCV weasobtained for weeds (447 Kcal/100 g) than those from cereals, pulses and beans (379 to 397 Kcal/ 100 g). Similar energy content was reported in the literature (Tacer-Caba et al, 2015;Venkidasamy et al, 2019;Sharma et al, 2021).…”

“…Specifically, Venkidasamy et al (2019) found that pulses are rich in potassium, calcium, magnesium, phosphorous and iron. This kind of seeds also contains bioactive compounds such as phenolic compounds (Sharma et al, 2021). Ram ırez-Ojeda et al (2018) reported that according to the contributions to Dietary Reference Intakes, legumes were proper sources of iron, calcium, manganese and zinc.…”

Legumes flour: a review of the nutritional properties, physiological functions and application in extruded rice products

“…Other beneficial physiological effects. The bioactive peptides, amino acids and phenolic compounds contained in legumes make it anti-inflammatory and the presence of bioactive peptides, phenols and SCFAs also makes it pro-apoptotic (Sharma et al, 2022). At the same time, the presence of phenolic acids, flavonoids and other phytochemicals in legumes gives it antioxidant properties (Sharma et al, 2022;Atudorei & Codin a, 2020).…”

Nutritional, physicochemical, and textural properties of gluten‐free extruded snacks containing cowpea and whey protein concentrate

“…Cowpea seeds are a good source of health‐promoting bioactive compounds, mainly phenolic acids derivatives (148–1176 μg g −1 ), flavonol glycosides (27–1060 μg g −1 ), and peptides. These polyphenols and peptides have a significant anti‐inflammatory effect, and benefits against cancer, diabetes, and cardiovascular disease (Awika & Duodu, 2017; Sharma et al ., 2021). Apart from the macronutrients, cowpea provides micronutrients, including vitamins (Vitamin B complex, C, carotenoids, E) and minerals (potassium, phosphorus, calcium, sulphur, magnesium, iron, zinc, manganese, and copper) (Gonçalves et al ., 2016).…”