• Pratishtha Parashar

In the growing world, the necessity and demand for ready-to-cook extruded food matrix increasing day by day. Extrusion cooking technology is widely applied to the development of instant food matrix. Its advantages of low cost, sustainability, and flexibility for the production of ready-to-cook food products. In today's world, Extruded products are popular instant foodstuff. Some extruded products are categorized under the category of pasta, macaroni, vermicelli that are made from semolina. To develop the nutrient-rich extruded product and increase the number of vitamin A, vitamin C, vitamin K, and vitamin B9 and dietary fiber, flat green beans (Phaseolus vulgaris) are fortified with extruded products. These nutrient-rich extruded products were an honest source of nutrients for the consumers.

Fortification, flat green beans (Phaseolus vulgaris), ready-to-cook extruded products, extrusion

"FORTIFICATION OF FLAT GREEN BEANS (PHASEOLUS VULGARIS) POWDER FOR THE DEVELOPMENT OF READY TO COOK EXTRUDED PRODUCT: A REVIEW", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.8, Issue 5, page no.a131-a142, May-2021, Available :http://www.jetir.org/papers/JETIR2105145.pdf

"FORTIFICATION OF FLAT GREEN BEANS (PHASEOLUS VULGARIS) POWDER FOR THE DEVELOPMENT OF READY TO COOK EXTRUDED PRODUCT: A REVIEW", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.8, Issue 5, page no. ppa131-a142, May-2021, Available at : http://www.jetir.org/papers/JETIR2105145.pdf