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

This article focuses on the development and evaluation of gluten-free (GF) extruded snacks made from sorghum flour and germinated lima bean (Phaseolus lunatus) flour blends. The study found that incorporating germinated lima bean flour into sorghum-based extrudates improved protein, crude fiber, and ash content while decreasing water and oil absorption capacities, expansion ratio, hardness, and lightness (L* color value). Structural analysis revealed thicker cell walls with trapped air bubbles in samples containing lima beans, and microbiological tests confirmed the products’ safety over eight weeks of storage. Sensory evaluation indicated that the 90:10 sorghum–lima bean ratio had the highest acceptability, suggesting that underutilized legumes like lima bean can serve as functional ingredients to enhance the nutritional and sensory qualities of GF snacks, particularly benefiting populations with coeliac disease and those in developing countries.