Extrusion, an alternative to diversify the traditional use of lentils (Lens culinaris M.)

Abstract

Lentils are part of Mexican culture and traditions, they are sustainably grown and have high nutritional value (proteins, minerals, vitamins, dietary fiber, digestible and indigestible carbohydrates and bioactive compounds). However, it also contains compounds that inhibit the assimilation of proteins and minerals (oligosaccharides, tannins, protease and amylase inhibitors), causing abdominal distention and flatulence. This, among other factors, has decreased its consumption, such as the time required for its preparation, considering that today the population demands easily accessible, nutritious, versatile and economical foods. It is important to develop food options from lentils to meet these demands. A viable byproduct is flour, which can be used in the preparation of foods or substitutes in their preparation. The extrusion of lentils is an alternative for obtaining flour, it is a mechanical process that improves its nutritional composition, increases its digestibility and promotes the elimination of anti-nutritional compounds. In addition, it makes it possible to obtain products with different textures, shapes, flavors and sizes.