ABSTRACT
Extrusion cooking technology is considered a high-temperature-short-time, versatile, and modern food operation (Roos et al. 1998; Duizer, Campanella, and Barnes 1998). For the production of expanded food products, high pressure is also considered in the operation. Many companies use extruders in the production of human and animal foods and industrial products. Several bene•ts of extrusion cooking over traditional, batch cooking methods are as follows: the extruder acts as a complete processing plant where ingredients are mixed, cooked, formed, and sheared in one continuous process; a wide variety of products can be produced using one single machine by varying the ingredient composition in the mix and extrusion processing conditions; the extrusion process allows precise control over the cooking process, and changes
Contribution of Extrusion Cooking to Food Processing ........................................209 Extruded Food Products ......................................................................................... 210 Origin and De•nition of Legumes and Legume Pulses ......................................... 210 World Production of Legume Pulses ..................................................................... 211 Nutritional Value of Legume Pulses ...................................................................... 213 Anti-Nutrients ........................................................................................................ 214 Role of Legume Pulses in a Healthy Diet .............................................................. 214 Extrusion Cooking of Pulses .................................................................................. 215
Extrusion of Dry Beans (Phaseolus Vulgaris L.) .............................................. 215 Extrusion of Dry Peas (Pisum Sativum L.) .......................................................224 Extrusion of Chickpeas (Cicer Arietinum L.) ...................................................225
