Extrusion processing of dry beans and pulses

Authors: Berrios, Jose; LOSSO, JACK - Louisiana State University; ALBERTOS, IRENE - Catholic University Of Ávila (UCAV)

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 10/10/2021
Publication Date: 12/17/2021
Citation: Berrios, J.D., Losso, J.N., Albertos, I. 2021. Extrusion processing of dry beans and pulses. In: Siddiq, M., Uebersax, M.A., editors. Dry Beans and Pulses: Production, processing, and nutrition. 2nd edition. West Sussex, UK: John Wiley & Sons Ltd. p. 225-246.
DOI: https://doi.org/10.1002/9781119776802.ch9

Interpretive Summary: Extrusion cooking technology is a high-temperature short-time, versatile and modern food operation that converts agricultural commodities, usually in a granular or powdered form, into fully cooked food products. Extrusion is used commercially to produce high value breakfast and snack foods based on cereals such as wheat or corn. However, this processing method is not being commercially used for legume pulses seeds due to the perception that they do not expand well in extrusion. Extrusion cooking of pulses (dry beans, lentils, dry peas, and chickpeas) through a twin-screw extruder through specific processing conditions, produced highly expanded extrudates considered acceptable as snacks and breakfast cereal type products. In recent years, concern about sustainability, food security and health have promoted the production of plant-based proteins applications in meat substitute from dry pea, chickpea, soy protein concentrate and isolate, and other plant and vegetable sources. This article presents a valuable and critical review of research work using extrusion technology for the potential development of value-added foods from dry beans and other pulses and their proteins.

Technical Abstract: Extrusion cooking technology is a high-temperature short-time, versatile and modern food operation that converts agricultural commodities, usually in a granular or powdered form, into fully cooked food products. Extrusion is used commercially to produce high value breakfast and snack foods based on cereals such as wheat or corn. However, this processing method is not being commercially used for legume pulses seeds due to the perception that they do not expand well in extrusion. Extrusion cooking of pulses (dry beans, lentils, dry peas, and chickpeas) through a twin-screw extruder run at screw speeds of 250-500 rpm, die temperatures of 120-160 oC, and feed moisture of 25-18% (wwb), produced highly expanded extrudates considered acceptable as snacks and breakfast cereal type products. In recent years, concern about sustainability, food security and health have promoted the production of plant-based proteins applications in meat substitute from dry pea, chickpea, soy protein concentrate and isolate, and other plant and vegetable sources. This article presents a valuable and critical review of research work using extrusion technology for the potential development of value-added foods from dry beans and other pulses and their proteins.