On the Possible Effect of Phytic Acid (Myo-Inositol Hexaphosphoric Acid, IP6) on Cytochromes P450 and Systems of Xenobiotic Metabolism in Different Hepatic Models.

As compounds of natural origin enter human body, it is necessary to investigate their possible interactions with the metabolism of drugs and xenobiotics in general, namely with the cytochrome P450 (CYP) system. Phytic acid (myo-inositol hexaphosphoric acid, IP6) is mainly present in plants but is also an endogenous compound present in mammalian cells and tissues. It has been shown to exhibit protective effect in many pathological conditions. For this paper, its interaction with CYPs was studied using human liver microsomes, primary human hepatocytes, the HepG2 cell line, and molecular docking. Docking experiments and absorption spectra demonstrated the weak ability of IP6 to interact in the heme active site of CYP1A. Molecular docking suggested that IP6 preferentially binds to the protein surface, whereas binding to the active site of CYP1A2 was found to be less probable. Subsequently, we investigated the ability of IP6 to modulate the metabolism of xenobiotics for both the mRNA expression and enzymatic activity of CYP1A enzymes. Our findings revealed that IP6 can slightly modulate the mRNA levels and enzyme activity of CYP1A. However, thanks to the relatively weak interactions of IP6 with CYPs, the chances of the mechanisms of clinically important drug-drug interactions involving IP6 are low.

[The role of phytates in human nutrition].

Claims that consumption of phytate-rich grains, by definition, worsens mineral status needs to be clarified as new evidence emerges about the role of phytic acids (FA) from whole grains in improving population health outcomes. In this regard, it seems appropriate to draw the attention of practitioners to the need to correct patient's diet in order to prevent non-communicable diseases. The aim of this review was to generalize and analyze the modern data on the role of phytates in human nutrition. Material and methods. A search for domestic and foreign literature in the bibliographic databases of articles on medical sciences was carried out using the PubMed, MEDLINE and eLibrary search engines. Results. Deficit of minerals and trace elements in the diet, especially deficiency of iron, calcium, selenium, zinc, iodine, is an urgent public health problem in many countries. Calcium, magnesium, zinc, selenium, and iron deficiencies are associated with impaired immune function and an increased risk of both acute and chronic diseases. Vegan and vegetarian behavior styles with the restriction and exclusion of animal sources of bioavailable minerals and trace elements are gaining more and more popularity in our country. FA is the main storage form of phosphorus in nuts, grains, legumes, and seeds, which satisfies the biosynthesis needs of growing tissues during germination. FA is known as a dietary inhibitor that chelates minerals and trace elements, limiting their bioavailability and reducing their absorption. Pre-treatment methods to reduce phytate levels and increase the nutritional value of diets are fermentation, soaking, and sprouting. Reducing phytate content in plant foods by processing leads to a measurable improvement in mineral status, however, the chelating and antioxidant properties of phytates may be beneficial and their potential in the prevention of cancer, cardiovascular disease, diabetes mellitus and kidney stone formation is currently being studied. Conclusion. Essential components of a healthy diet are whole whole grains, legumes, vegetables, seeds and nuts, despite the fact that most of them are relatively high in FA. Despite some antinutrient properties, FAs have preventive effects on public health.

Development of LC-MS-ESI-TOF method for quantification of phytates in food using 13C-labelled maize as internal standard.

In this work, the LC-MS-ESI-TOF method for simultaneous determination of phytates (inositol mono-, bis-, tris-, tetrakis-, pentakis-, and hexakisphosphates, abbreviated to IP1, IP2, IP3, IP4, IP5, and IP6, respectively) in food samples was developed and validated. The suitability of U-13C-labelled maize as a source for labelled internal standards for quantification of phytates was elucidated. The effectiveness of liberating IP1, IP2, IP3, IP4, and IP5 from phytic acid extracted form U-13C-labelled maize was evaluated for a variety of hydrolysis conditions, including enzymatic and acid hydrolysis. Enzymatic degradation of phytic acid using phytase (PHYZYME XP 5000 L) was very effective; phytic acid was degraded to lower phytates, but their distribution was unequal. Chemical hydrolysis was conducted under acidic conditions using hydrochloric acid and elevated temperatures up to 140 °C. The highest yields of IP4, IP5, and IP6 and of IP1, IP2, and IP3 were achieved by chemical hydrolysis at 105 °C for 7 h and 24 h, respectively. Thus, a combination of these two chemical treatments was selected for internal standard production. The developed LC-MS-ESI-TOF method was tested and successfully validated using plant-based food samples with different distribution of phytates. With this method, different forms of phytates in foods were separated and quantified simultaneously within 20 min. The high accuracy and precision of the developed method were guaranteed using respective labelled internal standards derived from U-13C-labelled maize.

Reevaluation of Phytase Action Mechanism in Animal Nutrition.

The release of phosphorus from phytates occurs via sequential cleavage of phosphate groups. It was believed that, regardless of the properties of phytases, the rate of phytate dephosphorylation is limited by the first cleavage of any phosphate group. The position of the first cleaved-off phosphate group depending on the specificity of phytase. The inhibition of dephosphorylation initiation is not associated with the action mechanism of the enzyme and can be rather due to the insufficient phytase activity or low availability of phytates. The analysis of the transformations in the inositol hexakisphosphate (IP6)→inositol (I) reaction chain shows that IP6 dephosphorylation as a whole limits the phosphate group removal from I(1,2,5,6)P4 (third reaction from the beginning of hydrolysis of phosphate bonds in PA). The lower availability of nutrients in the presence of phytates is not due to action of phytates, but is caused by PA anions (IP6-3), which bind positively charged metal ions, amino acids, and proteins. The availability of nutrients increases as a result of the decrease in their binding caused by the decrease in the concentration of IP(6-3) anions under the action of phytases. Phytases added to feeds play a lesser role in the digestion of phytates compared to natural enzymes and complement their action. The concept of extra-phosphoric effect has no scientific justification, since phytases exhibit only the phosphohydrolase activity and are not able to catalyze other reactions.

Salivary cystatin SN is a factor predicting iron bioavailability after phytic acid rich meals in female participants.

Phytic acid is an inhibitor of iron bioavailability, but it has been suggested that individuals may adapt to phytic acid over time, and that the salivary protein, cystatin SN, may be involved. This study evaluated the relationship between human cystatin SN levels and iron bioavailability after a phytic acid rich meal. Three groups of ten women consumed meals with: (1) 500 mg phytate sprinkles, (2) 500 mg phytate capsules, or (3) no phytic acid. Iron bioavailability was measured by the mealtime percentage of maximum iron recovery; cystatin SN was measured pre-and post-meal by enzyme-linked immunosorbent assay. Pre-to-post meal cystatin SN was positively correlated with improved iron bioavailability in group 1. Pre-to-post meal cystatin SN was correlated with improved iron absorption in groups 1 and 2. Cystatin SN recovery after phytic acid rich meals may be a physiological factor predicting iron bioavailability.

Effect of Instant Controlled Pressure-Drop on the Non-Nutritional Compounds of Seeds and Sprouts of Common Black Bean (Phaseolus vulgaris L.).

The common bean is an important caloric-protein food source. However, its nutritional value may be affected by the presence of non-nutritional compounds, which decrease the assimilation of some nutrients; however, at low concentrations, they show a beneficial effect. Germination and treatment by controlled pressure-drop (DIC, French acronym of Détente Instantanée Contrôlée) are methods that modify the concentration of these components. The objective of this work was to evaluate the change in the non-nutritional composition of bean seeds and sprouts by DIC treatment. The results show that with the germination, the concentration of phenolic and tannin compounds increased 99% and 73%, respectively, as well as the quantity of saponins (65.7%), while phytates and trypsin inhibitors decreased 26% and 42%, respectively. When applying the DIC treatment, the content of phytates (23-29%), saponins (44%) and oligosaccharides increased in bean sprouts and decreased phenolic compounds (4-14%), tannins (23% to 72%), and trypsin inhibitors (95.5%), according to the pressure and time conditions applied. This technology opens the way to new perspectives, especially to more effective use of legumes as a source of vegetable protein or bioactive compounds.

Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates.

Recently, legume protein isolates are increasingly of interest as ingredients for the food industry; however, in spite of their health benefits, there is a limited information about the presence of bioactive compounds in the protein isolates. The objective of this study was to establish the phytochemical composition and selected techno-functional properties of pea and bean flours and their protein isolates obtained applying different drying methods. Regarding proximate composition, bean flour contained higher amounts of total protein (23%) and fat (44%) than pea flour; bean protein isolate (BPI) contained higher total and soluble protein, fat and starch than the pea protein isolate (PPI). Both protein isolates showed a similar emulsifying capacity (around 27%). Emulsion stability and foaming capacity were higher in the PPI (around 36%). Bean flour contained lower amounts of α-galactosides (31.64 mg/g) but a higher trypsin inhibitors content (21.95 TIU/mg) than pea flour. The preparation procedure of the protein isolates affected the bioactive compound content. The PPI showed a reduction of inositol phosphates (13%), galactosides (76%), trypsin inhibitors (90%) and total phenolic compounds (35%) compared to its whole flour. The BPI contained higher amounts of inositol phosphates (137%) and total phenolic compounds (135%) than its flour, while it showed a lower content of galactosides (54%) and a similar amount of trypsin inhibitors. Thus, the bioactive compound content and the functional properties studied indicate that protein isolates can be used as ingredients with added-value in the development of new formulated food products, allowing their increasing use in the food industry.

Spectroscopic properties and molecular structure of copper phytate complexes: IR, Raman, UV-Vis, EPR studies and DFT calculations.

The copper phytate IP6Cu, IP6Cu2 and IP6Cu3 complexes were synthesized changing the phytate to metal mole ratio. The obtained products have been characterized by means of chemical and spectroscopic studies. Spectroscopic ATR/IR, FT-Raman, UV-Vis, EPR and magnetic measurements were carried out. The structures of these compounds have been proposed on the basis of the group theory and geometry optimization taking into account the shape and number of the bands corresponding to the stretching and bending vibrations of the phosphate group and metal-oxygen polyhedron. The role of the inter- and intra-hydrogen bonds in stabilization of the structure has been discussed. EPR studies showed that a local rhombic symmetry of copper ions appears in the studied phytates. Dominant interactions show antiferromagnetic properties depending on the content of paramagnetic ions.

Selected nutrients and antinutrients in peanut cultivars harvested in Brazil.

BACKGROUND: There are more than 30 peanut cultivars registered in Brazil. However, there are no published data about the content of nutrients and antinutrients even in the most commercially important ones. Therefore, our objective was to characterize commercial peanut cultivars harvested in Brazil by determining proximate and fatty acid composition and content of selected minerals and phytates, saponins and condensed tannins. RESULTS: Significant variations were found among the cultivars for almost all studied nutrients, except Mg. Granoleico and IAC 505 were identified as high oleic. Results were compared with data from the Brazilian Food Composition Table (TACO) and, for this, percentage differences (D%) were calculated. Appreciable D% were found for proteins, lipids, ash, dietary fiber, almost all fatty acids (except 20:0) and almost all studied minerals (except zinc). Moreover, remarkable variations in content of antinutrients were observed. IAC Red Tatu had the highest content of saponins; IAC OL3 and IAC 886 had the highest amounts of phytates; and IAC 886 had the highest amounts of condensed tannins. CONCLUSION: Results confirm the relevance of differentiating cultivars in the market and in national food composition tables and databases. Furthermore, some of these cultivars may be indicated for new use trends. © 2019 Society of Chemical Industry.

Evaluation of phytic acid utilization by S. cerevisiae strains used in fermentation processes and biomass production.

Saccharomyces cerevisiae is a well-studied yeast species used mainly in fermentation processes, bakery, and for SCP (Single Cell Protein) acquisition. The aim of the study was to analyze the possibility of phytic acid utilization as one of the hydrolysis processes carried out by yeast. The analysis of 30 yeast strains used in fermentation and for biomass production, that were grown in media containing phytic acid, revealed a high variability in the biomass production rate and the capability to hydrolyze phytates. No correlation between a high biomass concentration and a high level of phytate hydrolysis was found. Only four analyzed strains (Bayanus IOC Efficience, Sano, PINK EXCEL, FINAROME) were able to reduce the phytic acid concentration by more than 33.5%, from the initial concentration 103.0 ± 2.1 µg/ml to the level below 70 µg/ml. The presented results suggest that the selected wine and fodder yeast can be used as in situ source of phosphohydrolases in fermentation processes, and especially in the production of fodder proteins. However, further studies aimed at the optimization of growing parameters, such as the maximization of phytase secretion, and a comprehensive analysis of the catalytic activity of the isolated phosphohydrolases, are necessary.

Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Myo-Inositol Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake.

Flaxseed oil cake was subjected to fermentation with Rhizopus oligosporus (DSM 1964 and ATCC 64063), and the phytate (InsP6) content, myo-inositol phosphate profile and in vitro bioavailability of essential minerals were studied. Flaxseed oil cake had a phytate mass fraction of 13.9 mg/g. A 96-hour fermentation of flaxseed oil cake by R. oligosporus DSM 1964 and R. oligosporus ATCC 64063 decreased the InsP6 content by 48 and 33%, respectively. The strains had different phytate-degrading activities: fermentation of flaxseed oil cake with R. oligosporus DSM 1964 was more advantageous, yielding InsP3-5 as a predominating myo-inositol compound, while fermentation with R. oligosporus ATCC 64603 produced predominantly InsP5-6. Solid-state fermentation of flaxseed oil cake enhanced in vitro bioavailability of calcium by 14, magnesium by 3.3 and phosphorus by 2-4%.

Nutritional properties of green gram germinated in mineral fortified soak water: I. Effect of dehulling on total and bioaccessible nutrients and bioactive components.

The study aimed at investigating the effect of germinating green gram (Vigna radiata, GG) in mineral fortified soak water on total and bioaccessible nutrients and bioactive components in whole and dehulled GG. Whole GG was soaked in water fortified with iron (100 or 200 mg/100 ml) or zinc (50 or 100 mg/100 ml), germinated and a portion was dehulled. Whole and dehulled grains were analyzed for selected total and in vitro digestible/bioaccessible constituents. GG germinated in water served as controls. GG germinated in mineral fortified soak water had high iron and zinc content in whole and dehulled grains. Protein and calcium content did not differ significantly. In vitro digestible starch and protein was higher in dehulled grains. A remarkable increase in bioaccessible iron and zinc was seen in grains germinated in mineral fortified water, the increase was more at lower level of fortification of levels for both minerals. Both total and bioaccessible bioactive components, total phenols, tannins and flavonoids were significantly lesser in grains germinated in fortified water. Germinating pulses in fortified water can be used as a pre-processing technology for fortification of minerals.

Prevalence of low dietary zinc intake in women and pregnant women in Ireland.

BACKGROUND: In humans, zinc is involved in many biological functions acting as signaling ion, neurotransmitter, structural component of proteins, and cofactor for many enzymes and, through this, is an important regulator of the immune and nervous system. Food supplies zinc to the human body, but a high prevalence of inadequate dietary zinc intake has been reported worldwide. AIMS: The objective of this study was to investigate the zinc intake and bioavailability of over 250 women (pregnant and non-pregnant) based in Ireland, in order to evaluate the dietary inadequacy of zinc. METHODOLOGY: We used a food frequency questionnaire designed to assess the zinc intake and bioavailability of the participants. RESULTS: Our results show that 58% of participants are at risk of inadequate zinc intake and that 29% may be zinc deficient. The prevalence of inadequate zinc intake was lower for pregnant women (zinc deficient 9%, at risk 38%) than for non-pregnant women due to more frequent consumption of supplements. Low zinc intake was not correlated with the age of participants and resulted from a combination of inadequate intake of zinc-rich food and relatively higher intake of food items rich in phytate, a major zinc uptake inhibitor. CONCLUSIONS: We conclude that at present, low zinc intake may be prevalent in as much as 87% of women, including 47% of pregnant women. Therefore, zinc status needs to be considered as a factor impacting the health of women, and in particular pregnant women, also in industrialized and developed countries such as Ireland.

Wide-genome selection of lactic acid bacteria harboring genes that promote the elimination of antinutritional factors.

Anti-nutritional factors (ANFs) substances in plant products, such as indigestible non-starchy polysaccharides (α-galactooligosaccharides, α-GOS), phytate, tannins, and alkaloids can impede the absorption of many critical nutrients and cause major physiological disorders. To enhance silage quality and its tolerance threshold for humans as well as other animals, ANFs must be reduced. This study aims to identify and compare the bacterial species/strains that are potential use for industrial fermentation and ANFs reduction. A pan-genome study of 351 bacterial genomes was performed, and binary data was processed to quantify the number of genes involved in the removal of ANFs. Among four pan-genomes analysis, all 37 tested Bacillus subtilis genomes had one phytate degradation gene, while 91 out of 150 Enterobacteriacae genomes harbor at least one genes (maximum three). Although, no gene encoding phytase detected in genomes of Lactobacillus and Pediococcus species, they have genes involving indirectly in metabolism of phytate-derivatives to produce Myo-inositol, an important compound in animal cells physiology. In contrast, genes related to production of lectin, tannase and saponin degrading enzyme did not include in genomes of B. subtilis and Pediococcus species. Our findings suggest a combination of bacterial species and/or unique strains in fermentation, for examples, two Lactobacillus strains (DSM 21115 and ATCC 14869) with B. subtilis SRCM103689, would maximize the efficiency in reducing the ANFs concentration. In conclusion, this study provides insights into bacterial genomes analysis for maximizing nutritional value in plant-based food. Further investigations of gene numbers and repertories correlated to metabolism of different ANFs will help clarifying the efficiency of time consuming and food qualities.

Antinutrients and metabolomic compounds of Bambara groundnut (Vigna subterranean) as affected by traditional processing by smallholder farmers.

Bambara groundnut (BG) (Vigna subterranean) is an underutilized, indigenous crop in South Africa that has nutritional and associated health benefits. Decreasing the antinutrients in food sources can potentially increase the digestibility of proteins and mineral absorption. To determine the effect of traditional processing (cooking) on the antinutrient content and metabolome of this crop, BG was sampled from 12 rural farms in three districts of the Mpumalanga province, South Africa. The four main colors that were identified (cream, orange, brown, and purple) were pooled together according to the district they were obtained from. One-half of each color sample obtained from each of the three districts was dehulled, color sorted, milled, and subjected to subsequent antinutrient and metabolome analyses, while the other half was cooked, air-dried, and milled prior to analyses. Samples were analyzed for phytate and tannins (antinutrients) by hydrochloric acid extraction methods as well as metabolome constituents by ultraperformance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS). Phytate, tannins, as well as other metabolomic constituents, namely, catechin, epicatechin, procyanidin, as well as citric acid, were identified in all raw and cooked BG samples. The cooking process resulted in a significant decrease (p < 0.05) in the phytate and tannin content as well as an increase in the health-associated phenolic compounds.

Experimental assessment of toxic phytochemicals in Jatropha curcas: oil, cake, bio-diesel and glycerol.

BACKGROUND: Jatropha curcas seed is a rich source of oil; however, it can not be utilised for nutritional purposes due to presence of toxic and anti-nutritive compounds. The main objective of the present study was to quantify the toxic phytochemicals present in Indian J. curcas (oil, cake, bio-diesel and glycerol). RESULTS: The amount of phorbol esters is greater in solvent extracted oil (2.8 g kg⁻¹) than in expeller oil (2.1 g kg⁻¹). Liquid chromatography-mass spectroscopy analysis of the purified compound from an active extract of oil confirmed the presence of phorbol esters. Similarly, the phorbol esters content is greater in solvent extracted cake (1.1 g kg⁻¹) than in cake after being expelled (0.8 g kg⁻¹). The phytate and trypsin inhibitory activity of the cake was found to be 98 g kg⁻¹ and 8347 TIU g⁻¹ of cake, respectively. Identification of curcin was achieved by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and the concentration of curcin was 0.95 g L⁻¹ of crude concentrate obtained from cake. CONCLUSION: Higher amounts of phorbol esters are present in oil than cake but bio-diesel and glycerol are free of phorbol esters. The other anti-nutritional components such as trypsin inhibitors, phytates and curcin are present in cake, so the cake should be detoxified before being used for animal feed.

Reduction of pulse "antinutritional" content by optimizing pulse canning process is insufficient to improve fat-soluble vitamin bioavailability.

Some bioactive compounds found in pulses (phytates, saponins, tannins) display antinutritional properties and interfere with fat-soluble vitamin bioavailability (i.e., bioaccessibility and intestinal uptake). As canned chickpeas are consumed widely, our aim was to optimize the chickpea canning process and assess whether this optimization influences fat-soluble vitamin bioavailability. Different conditions during soaking and blanching were studied, as was a step involving prior germination. Proteins, lipids, fibers, vitamin E, lutein, 5-methyl-tetrahydro-folate, magnesium, iron, phytates, saponins and tannins were quantified. Bioaccessibility and intestinal uptake of vitamin D and K were assessed using in vitro digestion and Caco-2 cells, respectively. Significant reductions of phytate, saponin and tannin contents (-16 to -44%), but also of folate content (up to -97%) were observed under optimized canning conditions compared with the control. However, bioaccessibility and cellular uptake of vitamin D and K remained unaffected after in vitro digestion of test meals containing control or optimized canned chickpeas.

Chemical profile of colorful bean (Phaseolus vulgaris L) flours: Changes influenced by the cooking method.

This study aimed to determine how the cooking methods change the phenolics and saponins profiles, oligosaccharides, antinutrients and antioxidant properties of flours from colorful beans. The autoclave cooking consisted of: 6 h soaking and 5 min cooking (C5); and 20 min cooking without soaking (C20). Both cooking methods significantly promote changes on the chemical compounds studied, and the intensity of these variations were affected by the cultivars. Most of flours of C5 beans presented a lower loss of anthocyanins (3.9-70.0%), DPPH (11.7-87.2%), ABTS (0.0-82.7%), and tannins (0.0-90.0%) compared with C20. The cooked flours of Artico and Realce showed some similarities among chemical compounds, as well as the lowest concentration of tannins (0.0 mg‧g-1), antioxidant activity (0.40 µmol Trolox‧g-1), and higher amounts of oligosaccharides and acetylcholine. Most of cooked flours presented a reduction in phenolics and soyasaponins αg and ßg, and an increase in soyasaponins Ba and I and oligosaccharides (mainly C20 flours).

Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review.

Legumes have been consumed since ancient times all over the world due to their easy cultivation and availability as a low-cost food. Nowadays, it is well known that pulses are also a good source of bioactive phytochemicals that play an important role in the health and well-being of humans. Pulses are mainly consumed after processing to soften cotyledons and to improve their nutritive and sensorial characteristics. However, processing affects not only their nutritive constituents, but also their bioactive compounds. The final content of phytochemicals depends on the pulse type and variety, the processing method and their parameters (mainly temperature and time), the food matrix structure and the chemical nature of each phytochemical. This review focuses on the changes produced in the bioactive-compound content of pulses processed by a traditional processing method like cooking (with or without pressure) or by an industrial processing technique like extrusion, which is widely used in the food industry to develop new food products with pulse flours as ingredients. In particular, the effect of processing methods on inositol phosphates, galactosides, protease inhibitors and phenolic-compound content is highlighted in order to ascertain their content in processed pulses or pulse-based products as a source of healthy phytochemicals.

Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks.

Legumes are not valued by all consumers, mostly due to the prolonged soaking and cooking process they require. This problem could be solved by preparing legume-based ready-to-eat snacks. In this study, the effect of two different dies (circular and star-shaped, with cross-sections of 19.6 and 35.9 mm2, respectively) on the physico-chemical properties, anti-nutritional compounds, and sensory features of extruded breakfast snacks was determined. Extruded products were obtained from 100% legume flours of red lentil, faba bean, brown pea, and common bean. The extrusion-cooking conditions were 2.5 g/s feed rate; 160 ± 1 °C die temperature; 16 ± 1 g/100 g feed moisture, and 230 rpm screw speed. Star-shaped extrudates showed a lower expansion ratio, degree of starch gelatinization, and water solubility index, as well as higher bulk density, hardness, crunchiness, and lightness (L*) values. The oligosaccharides showed non univocal variations by changing the die, whereas phytates did not vary at all. The extrudates from lentil flour (richer in fiber) were the least preferred by sensory panelists, due to their hard texture. However, the spherical extrudates were preferred over the star-shaped product. These results emphasize the possibility of improving the physico-chemical and sensory properties of legume extrudates by selecting a proper die.