Bean-Based Nutrient-Enriched Puffed Snacks: Formulation Design, Functional Evaluation, and Optimisation

Abstract

School-age children frequently consume snacks. However, most of the snacks they consume are of low nutritional quality. The objective of this study was to develop a nutrient-rich and acceptable extruded bean-based snack, which could contribute to improve nutrient intake, especially for school-age children. Snack formulations developed from Roba1 beans, maize, orange-fleshed sweet potato, and amaranth mixtures and processed in a twin-screw extruder, were evaluated and optimised for nutritional, textural and sensory properties.