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legume protein, extrusion, bar, protein digestibility


This study was planned to develop and characterize extruded multilegume savory bars as a protein supplementary nutrition. Legumes were extruded to prepare composite flour. Proportions of extruded flour were mixed with whey protein concentrate, honey and palm oil for preparation of protein bar. The product was evaluated for physico-chemical, minerals, calorific value, color, hardness, protein digestibility and sensorial characteristics. In vitro protein digestibility was found from 62.04 to 74.98%  and in vivo from 65.30 to 84.01%. Extrusion process and addition of whey protein concentrates significantly affected the nutritional and sensorial parameters of bars.

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