Protein dense, fiber-rich extruded snacks were produced from blend of bambara groundnut flour, cassava starch, and corn bran flour using a single screw cooking extruder. The snacks were analyzed for their physical properties and proximate composition using standard laboratory procedures. The expansion ratio, specific volume, breaking force, and breaking strength index (BSI) of the snacks ranged from 0.85 to 1.22, 0.75 to 1.30 g/cm3, 3.95 to 36.45 N, and 0.99 to 9.11 N/mm, respectively. The breaking force and BSI were high and increased at increasing levels of cassava starch and corn bran inclusion. Moisture, protein, fat, carbohydrates, crude fiber, and total dietary fiber contents of the snacks were 5.40–10.80, 3.26–17.62, 0.68–10.35%, 60.56–85.03, 0.32–4.78, and 7.36–28.74%, respectively. The study revealed a great potential of obtaining a nutrient dense extruded snack from underutilized plant commodity (bambara groundnut) and waste from corn milling (corn bran).
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机译：蛋白质密集，富含纤维的膨化零食是使用单螺杆蒸煮膨化机由班巴拉花生粉，木薯淀粉和玉米糠粉的混合物制成的。使用标准实验室程序分析小吃的物理性质和附近的组成。这些零食的膨胀率，比体积，断裂力和断裂强度指数（BSI）分别为0.85至1.22、0.75至1.30 g / cm3、3.95至36.45 N和0.99至9.11 N / mm。断裂力和BSI很高，并且随着木薯淀粉和玉米麸皮含量的增加而增加。这些零食的水分，蛋白质，脂肪，碳水化合物，粗纤维和总膳食纤维含量分别为5.40–10.80、3.26–17.62、0.68–10.35％，60.56–85.03、0.32–4.78和7.36–28.74％。该研究表明，利用不足的植物商品（班巴拉花生）和玉米碾碎（玉米糠）获得营养丰富的膨化零食的潜力很大。
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