Sustainable nutrient rich new generation food products development: evaluating the relationship between ingredients, processing methods used, and techno and bio functional properties

Abstract

Identification of local plant raw materials rich in proteins Chemical composition analysis. To develop protein rich textured meat substitutes with low and high moisture extrusion. Technology by using chickpea, hazelnut meal and sorghum oryzoidum flour as ingredients. To investigate the effect of processing on the nutritional, textural, digestibility, techno and bio functional properties of the products.