Proximate, structural, textural, sensory and microbiological properties of non-gluten extrudate using Sorghum (Sorghum bicolor L. Moench) and a sprouted legume (Phaseolus lunatus L.)

The inclusion of legumes as functional ingredients in a gluten-free extrusion process has been gaining attention in recent times. In this study, sorghum and germinated lima bean flour (100, 90:10, 80:20, 70:30, 60:40 and 50:50) was extruded (feed moisture – 18%, screw speed – 250 rpm, barrel temperatures 50 °C–120 °C–120 °C, die hole diameter – 3 mm) and analysed for functional, proximate, textural, structural, pasting, microbiological and sensory properties. With 100% sorghum used as control, lima beans addition significantly (p < 0.05) improved the loose (0.37–0.44 g/ml) and packed (0.63–0.72 g/ml) bulk density, while water (5.00–3.15 g/g) and oil (2.45–1.60 g/g) absorption capacity and expansion ratio (3.11–2.30) decreased, respectively. An increase in protein (12.77–18.00%), crude fibre (2.58–5.17%) and ash content (2.11–3.12%) were observed in the extrudate, while the ( L*) colour parameter (54.49–43.62), hardness (180.04–78.36 N) and pasting viscosities reduced with addition of lima beans. The structural micrograph depicted air-trapped bubbles with thick walls after adding lima beans, while a notable decline in microbial count below approved limits was observed after 8 weeks of storage. Sensory scores showed that values obtained were above average with the 90:10 sorghum–lima bean ratio having the highest score. The economic and industrial value of underutilised legumes such as lima bean can be promoted as functional ingredients via extrusion in addressing coeliac disease and alternative sources of protein, especially in developing countries.