Techno-Functional, Nutritional and Bioactive Characterization of Corn-Legume Based Instant Porridge and Expanded Snacks Functionalized with Alfalfa and Dhaincha

Instant porridge and expanded snacks were produced using a twin-screw extruder with varying levels of legume supplementation. Alfalfa supplementation caused a greater reduction in porridge expansion (2.11–1.39) and water absorption capacity (3.213–2.336 g/g), while dhaincha had a stronger impact on snack expansion.

Both legumes decreased lightness and increased redness of extrudates, with alfalfa producing greater color changes. High supplementation levels markedly increased snack hardness. Formulations with 20% alfalfa and 10% dhaincha in porridge, and 15% alfalfa and 10% dhaincha in snacks, maintained acceptable sensory quality (≥7) with nutritional and bioactive enhancement.