## 3 Results and Discussion
### Chemical and Nutritional Characteristics of Bean Extrudates  
#### 3.2.1 Proximate Chemical Composition  
Information about food composition is necessary to assess the diet quality or to develop and apply of food products in sustainability with dietary guidelines and human nutrition [50]. Moreover, in the case of legumes treatment, the extrusion-cooking process has a positive effect on nutritional characteristics due to significant modifications to starch and proteins, enhancing their digestibility, but at the same time reducing antinutritional substances content, such as trypsin inhibitors, lectins, phytic acid and tannins, commonly present in legume or bean seeds [51; 52; 53; 54]. Extrusion cooking results in starch gelatinization, partial or total, at much lower moisture levels (12-22%) than is needed by other processing technologies [55]. The digestibility of starch may be about 90% depend on the extrusion temperature and water content, which enhance starch gelatinization level. Therefore, extrusion-cooking of legumes is sufficient way to improve the nutritional features and additionally due to the significant effect of HTST treatment extruded products became RTE what is minimizing home preparation time and may induce the consumption of these sustainable crops [42]. Extrusion-cooking seems to be suitable for producing wide range of ready-to-eat legume-added foods or may be useful in the development of functional foods by blending diverse ingredients into novel food products [56]. Protein contents in legumes (17 to 40%) are comparable with animal protein, and they are 2-3 times higher than cereal grains (3-7%). The amino acid profile provides essential nutrient compositions even though most legumes lack sulphur-containing amino acids. They also provide complex carbohydrates, dietary fibre, vitamins and minerals. Many studies reported that application of legumes as food additives improves overall nutritional quality [13]. After the extrusion-cooking of red and white bean the content of protein in extrudates seemed to be stable and varied from 27.04 to 30.20% of DM in Toska bean (Table 1) and 26.04 to 28.80% in Aura bean extrudates (Table 2). A little higher protein content was observed after the extrusion-cooking in red Toska cultivar extrudate because of higher initial protein content in seeds. Slight differences were noted depend on the processing conditions due to possible formation of complexes between protein and starch or protein and other components [16; 57]. In most cases, increasing the amount of water during the extrusion of beans caused higher levels of protein in extrudates because the water acted as a lubricant and lowered the shear forces responsible for protein hydrolysis. Similar observation was according to neutral detergent fibre level, slight differences were observed between cultivars; due to the higher content of fibre in red beans a little higher  
Red Toska cultivar is characterized by lower carbohydrates levels than Aura bean. It may have an effect on changes in starchy components and also in simple sugar content. The presence of reducing sugars in extruded products may be the effect of starch components hydrolysis into simple sugars from complex carbohydrates. Reducing sugars are responsible for the darkening of extruded products under high temperature due to their function in the Maillard reaction undergoing during thermal treatment. The level of sugar reduction was generally higher in white bean extrudates than red ones due to higher total carbohydrate content in raw Aura bean seeds [2]. The content of reducing sugars in extruded Toska bean varied from 2.08 to 11.53% (Table 1) whereas Aura bean extrudates  
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Table 2: Chemical and nutritional characteristics of white bean Aura extrudates processed at various conditions. showed reducing sugars ranged from 2.50 to 15.7% after extrusion (Table 2). Unclear dependencies were found between processing conditions, so general conclusions cannot be gathered from the results achieved.