Abstract
Extrusion is one of the most commonly used thermomechanical processes, which has many advantages: versatility, flexibility, high productivity, low cost and energy efficiency. When developing the formulation, scientists were guided by the goal of studying the nutritional value of extruded products, such as direct foaming products, breakfasts and pasta, using non-traditional ingredients from vegetable raw materials. It not only has a variety of characteristics in terms of chemical composition and functional characteristics, but also affects the quality of final products during extrusion processing of various types of raw materials. In order to apply these non-traditional plant materials in extrusion, it is important to understand their impact on the quality of raw materials and extruded products. This paper discusses the theoretical aspects of incorporating non-traditional vegetable ingredients into the composition of extruded foods. Processing vegetable materials through extrusion is a sustainable method that produces products with diverse nutritional benefits and functional properties. Through an analysis of scientific literature, we found that extrusion is an effective way to transform unconventional vegetable ingredients into edible products. Our research also revealed that extrusion increases the digestibility of these ingredients and reduces the presence of anti-nutrients.