Harnessing underutilized food crops for sustainable extruded snack production: a scoping review (opens in new tab)

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. This scoping review was conducted to map peer-reviewed studies published from 2000 to 2026 on extrude...