Sorghum–mung bean combination snacks: Effect of extrusion temperature and moisture on chemical, functional, and nutritional characteristics

Abstract Nine samples were formulated using whole sorghum–mung bean (70:30) at variable extrusion conditions: barrel temperature (130–170°C) and feed moisture (14–18%), their effect on properties of snacks was examined. The results revealed that the elevation in increased antioxidant activity (ferric‐reducing power 2,2‐DiPhenyl‐2‐Picryl hydrazyl hydrate) total phenolic content. This could be attributed to release bound phenolics is accelerated by treatment. However, higher lower improved functional such as expansion ratio, vitro protein digestibility, overall acceptability, expected glycemic index (50–51) snacks. A positive correlation seen among slowly digestible starch snacks, water solubility index, ratio. strong observed content activity. Higher (170°C) a (14%) found best combination produce nutritious bean‐based Moreover, highly likeable sensory panel, which proves its commercialization properties.