Tumwesigye, Kashub StevenNatabirwa, HedwigNakimbugwe, DorothyLunga'ho, MercyMuyomba, John H.2022-05-112022-05-112020-06-01Tumwesigye, Kashub S. et al. Bean-based nutrient-enriched puffed snacks: formulation design, functional evaluation, and optimisation. Food Science and Nutrition Journal. 1st June2020 DOI: 10:1002/sfn3.1727https://hdl.handle.net/20.500.11951/975This is a research article on School-age children frequently consume snacks. However, most of the snacks they consume are of low nutritional quality.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.enBean snackNutritionDigestibilityArticle