Differences observed in the concentrations of starch and protein in pea and fababean were sufficient to be of practical significance to end-users, but the relatively small differences in amylose content and physicochemical properties of starch from pea and fababean were not.

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In this study, response surface methodology (RSM) was used to evaluate the effect of extrusion conditions on physical properties of chickpea:barley extrudates (60:40), and the resulting protein quality of their flours. Barrel temperature (150–170°C) and moisture content (16–20%) were chosen as independent variables to generate a central composite design. Hardness, expansion index, bulk density, and protein quality were analyzed as responses parameters. Expansion was found to be higher at lower temperatures and higher moisture for the 60:40 chickpea:barley blend; bulk density became reduced with increased moisture; and hardness was found to increase at higher temperatures and lower moistures. The protein quality of their resulting flours was found to be greater at moisture contents higher than 16%. The composition, protein quality, and functional attributes were also examined for raw and precooked flours of chickpea, barley, and their blend at the center point of the RSM design (18% moisture, 160°C). Extrusion also leads to improved water hydration capacities and reduced viscosities for precooked individual and blended flours relative to the raw. Moreover, extrusion also led to improved protein quality in the chickpea and chickpea‐barley blend, but not the individual barley flour.

Background and objectives The effect of barrel temperature (120 and 150°C, held constant in zones 4–6) and feed moisture (20 and 24%) on the physical properties of chickpea, sorghum, and maize extrudates and the functionality of their resultant flours was investigated. Findings The moisture–temperature interaction significantly affected expansion ratio for all extrudates. In general, greater expansion occurred at 150°C; however, greater expansion occurred for chickpea and the cereal flours at high and low moisture levels, respectively. Expansion was negatively correlated with both hardness and bulk density. Extrusion also gelatinized starch, which was indirectly reflected by the 2–3× increase in water hydration capacity and 8‐40x decrease in pasting viscosities for all flours. Oil holding capacity remained relatively unchanged. Extrusion showed minor and mixed results on the emulsifying abilities of the flours, whereas all precooked flours were nonfoaming. The precooked flours also displayed reduced nitrogen solubility relative to the raw flours. Conclusions Extrusion significantly affected the hydration and pasting properties of the flours. Maximum extrudate expansion required different extrusion conditions for chickpea flour as compared to cereal flours. Significance and novelty Based on their functionality, the extruded flours have potential application in instant hot or cold beverages or may be blended with other flours to achieve the desired product functionality.

In this research, the effects of extrusion processing [exit-die temperature (120-150°C), moisture content (20-24% wet basis), and screw speed (260-340 rpm)] on the specific mechanical energy and physical properties (expansion ratio, bulk density, and hardness) of desi chickpea and hullless barley extrudates were estimated using response surface methodology. Exit-die temperature and feed moisture content, as well as the interaction between them were the factors that affected the product responses the most. Significant correlation was found between the hardness and bulk density (positive), hardness and expansion ratio (negative), and bulk density and expansion ratio (negative) for both chickpea and barley extrudates. Desirable characteristics (high expansion, low bulk density, and hardness) for chickpea were obtained at high exit-die temperature, relatively high moisture, and high screw speed. As for the barley extrudates, high exit-die temperature, low moisture, and moderate to high screw speed were identified as optimal.