Harnessing underutilized food crops for sustainable extruded snack production: a scoping review

Extruded snacks are primarily made from staple cereals. Incorporating underutilized crops can enhance their nutritional value and diversify ingredient supply. Quinoa, Bambara groundnut, orange-fleshed sweet potato (OFSP), and sesame seed are promising candidates, although evidence on their performance in extruded snack products is dispersed across product formats and outcome characterization. T...