Abstract

Abstract Mung beans are excellent protein sources, along with a brown rice provide valuable nutritional components. This study aimed to develop a wholesome extruded snack by combining mung bean and brown rice and evaluating the effects of extrusion conditions on the extrudates’ key quality properties. For this purpose, 9 extrudate samples were formulated using mung bean and brown rice ratios of 60:40 and 70:30 under die temperatures of 100 and 110 °C and screw speeds of 300 and 350 rpm. The colour values, absorption index (WAI), expansion ratio (ER), textural properties, bulk density (BD), water-soluble index (WSI), oil absorption capacity (OAC), and antioxidant properties of samples were then analyzed. The results showed that changes in die temperature and screw speed significantly (P < 0.05) increased physicochemical properties such as protein (15.63–17.61%), ash (1.84–2.50%), crude fat (0.84–1.16%,) colour characteristics (e.g., ∆E: of 28.56–30.72), ER (2.48–3.36), WSI (21.28–35.37%) hardness (15.46–24.02 N), and DPPH free radical scavenging activity (65.23–72.95%), total phenolic content of the extrudates (60.7–99.6 mg gallic acid equivalent/100 g) improved significantly. In contrast, BD, OAC, and WAI decreased with an increase in die temperature and Mung bean ratio (0.22–0.12 g/cm3, 0.99–0.79 g/g, 5.46 g/g–4.72 g/g, respectively). Results indicated that Mung bean and brown rice flour combinations produce new nutritious extrudate snacks, contributing to food nutrition improvement and diversification.