Extrusion technologies for cereal–pulses blends

This chapter deals with extrusion technologies for cereal–pulses blends. Extrusion is a processing technology, frequently used in the food industry to alter microstructural characteristics, product chemistry, or macroscopic structure of the product. Extrusion processing can provide solutions to food industry to meet specific and customized demand of providing nutritious, healthy, and yet economical foods. This chapter has outlined and discussed the effects of legume-based formulations and extrusion processing conditions on the product characteristics as well as recent developments in extrusion processing.