A new scoping review looked at how underutilized crops like quinoa, Bambara groundnut, orange-fleshed sweet potato, and sesame seeds can be used to make extruded snack products. The review gathered information from 42 different studies to see what has been explored in this area.
The most frequently studied crop was quinoa. Researchers often looked at how the snacks expanded, their density, how they absorbed water, their texture, and their color. These physical properties were the most commonly reported outcomes across the studies.
Studies on Bambara groundnut often focused on adding protein to snacks. Researchers used specific designs to see how the recipe and process affected the snack's expansion and density. For orange-fleshed sweet potato, the main goal was often to boost vitamin A content, while also checking the snack's color and how much people liked it.
When sesame seeds were used, the snacks tended to expand less as more seeds were added. However, these snacks showed better stability during storage. The review also noted that things like how much people liked the taste, how long the snacks lasted, and detailed images of the snack's structure were reported less often.
This review helps show that these crops are feasible for snack production, but the evidence is spread out and reporting is inconsistent. It does not prove these snacks cause specific health benefits.
