Abstract
Four samples of ready-to-eat (RTE) snacks were produced by using a single-line pilot-plant extruder from flour blends of maize, pigeon pea and groundnut and tagged as DOLA 1 (control), 2, 3 and 4, respectively. The snacks were subjected to proximate, amino acid, mineral and phytochemical compositions analyses. The results revealed the improvement on the protein contents (~22%) of the extruded snack products. All the composite extruded snacks products (DOLA 2, 3 and 4) had higher hydrophobic, aromatic and branched-chain amino acids than the snacks from 100% maize flour (DOLA 1) to boost muscle maintenance and glucose homeostasis. The extruded snacks products had very low Na/k ratio (<1.00), hence found applicable in to be consumed by the individual living with high blood pressure. The potential of the extruded snacks products as functional foods is hinged on their high polyphenolic compounds (phenolic acids and flavonoids) for diverse physiological effects in the body, with low antinutrients that could hinder their nutrients’ bioavailability. In conclusion, extruded snacks with nutritional and bioactive properties could be produced from maize flour + pigeon pea flour + groundnut flour, without posing any health risk after consumption.