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

Published Date

15 October 2011, Vol.128(4):961–967, doi:10.1016/j.foodchem.2011.03.126

Title 

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

• Author 

• Elena Pastor-Cavada ^a,,,
• Silvina R. Drago ^b
• Rolando J. González ^b
• Rocío Juan ^c
• Julio E. Pastor ^c
• Manuel Alaiz ^a
• Javier Vioque ^a

• aInstituto de la Grasa (CSIC), Avda Padre García Tejero 4, 41012-Sevilla, Spain
• bInstituto de Tecnología de Alimentos, FIQ, Universidad Nacional del Litoral, 1 de Mayo 3250, Santa Fe 3000, Argentina
• cDepartamento de Biología Vegetal y Ecología, Universidad de Sevilla, 41012-Sevilla, Spain

Received 26 February 2011. Revised 28 March 2011. Accepted 31 March 2011. Available online 6 April 2011.

Abstract

The effects of the addition of wild legumes (Lathyrus) from the South of Spain on the physical and nutritional properties of extruded products based on whole corn and brown rice were studied. Samples were obtained with a Brabender single screw extruder. The physical characterisation of the expanded products was performed by the measurement of density, expansion, solubility and specific mechanical energy consumption (SMEC). Chemical composition, amino acids content, protein digestibility, total polyphenol content and potential availability of iron and zinc were determined.

Results showed that expansion, solubility and SMEC were higher for rice blends than for corn blends, while density followed an inverse trend. Addition of legumes produces a decrease of expansion and an increase in solubility in both rice-containing and corn-containing samples. With only 15% of legume replacement, a significant increase in protein content and quality, fibre, and mineral content was obtained. Protein digestibility was in the range of 82–84% and mineral availability in the 6.4–12.1% range for iron and 10–18.6% for zinc. The performance of each mixture during extrusion and the physical properties of the extruded products were considered to be in the range of those expected for snack type products.

Highlights

► Expanded products were obtained with mixtures of flour from wild legumes and cereals. ► It has obtained a more accurate profile of amino acids. ► Extruded products are whole grain food grade. ► They have better nutritional quality than a traditional extrudate. ► They have made with wild legumes which make them innovative products.

Keywords

Lathyrus

Extrusion

Nutritional properties

Iron availability

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  Corresponding author. Tel.: +34 954611550; fax: +34 954616790.

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