Effect of extrusion processing on the nutritional quality of protein in rice-legume blends

The effect of extrusion processing using Wenger X‐5 extruder on the quality of products of rice‐legume (75:25) blends was investigated. The products were palatable and had a good textur. The nutritional quality of protein in the extrudates was significantly improved. The protein efficiency ratio values of rice‐soybean, rice‐bengal gram and rice‐black gram products were: 2.25, 2.30 and 2.28 as compared to 2.10, 1.89 and 1.98 for the respective raw blends. Extrusion processing reduced the phytates in the products to the extent of 20.3 to 26.8%.