Abstract
This study investigates the nutritional and anti‐nutrient profiles of extrudates produced from seven formulations of pearl millet and Bambara groundnut flour in seven different ratios: 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, and 80:20, with 100% pearl millet and 100% Bambara groundnut extrudates used as controls. The extrudates were processed using a twin screw extruder and analyzed for their nutritional and anti‐nutritional properties. The findings revealed a rising pattern in the content of fiber, moisture, protein, ash and fat as the substitution of Bambara groundnut increased in the extrudate. Conversely, the level of carbohydrates decreased with increased inclusion of Bambara groundnut. Our results also indicated a significant difference in the mineral composition of the pearl Millet‐Bambara groundnut extrudates, except for manganese. The values for calcium, iron, magnesium, phosphorus, sodium, copper, manganese, and potassium ranged from 38.43–67.97, 3.60–5.10, 39.64–64.65, 290.84–413.15, 10.60–21.76, 0.10–0.24, ND—0.08, and 21.51–70.45 mg/100 g, respectively. Notably, the calcium, sodium, and potassium levels in the snacks rose with higher proportions of Bambara groundnut in the extrudates. Conversely, the concentrations of iron, magnesium, phosphorus, and copper in the samples decreased as the percentage of Bambara groundnut in the formulation increased. However, the mineral levels recorded did not exceed the recommended daily intake, assuring no negative health effects upon consumption. Furthermore, the anti‐nutrient content, including trypsin inhibitor, phytate, and tannin, increased with the addition of Bambara groundnut flour, while the phenolic content decreased with increasing Bambara groundnut substitution. Overall, this study provides valuable insights for the development of nutritious snacks using locally available grains. The nutritional and anti‐nutrient profiles of extrudates produced from various combinations of pearl millet and Bambara groundnut was examined. The findings revealed a rising pattern in the content of fiber, moisture, protein, ash and fat as the substitution of Bambara groundnut increased in the extrudate. The anti‐nutrient content, including trypsin inhibitor, phytate, and tannin, increased with the addition of Bambara groundnut flour, while the phenolic content decreased with increasing Bambara groundnut substitution.