Extruded Food Pellets with the Addition of Lucerne Sprouts: Selected Physical and Chemical Properties

The study aimed to develop extruded snack pellets enriched with fresh lucerne sprouts and to evaluate the effects of this type of additive and processing parameters on extrusion-cooking efficiency, specific energy consumption, and selected physical and antioxidant properties. The results showed that screw speed, feed moisture, and lucerne content were the main factors influencing process efficiency and product quality. Higher lucerne content and feed moisture reduced extrusion-cooking efficiency and increased energy consumption, while a moderate addition (10%) ensured positive physical characteristics and stable processing conditions. Enriching the extrudates with lucerne sprouts significantly increased total phenolic content and antioxidant activity, confirming functional potential. The incorporation of up to 30% fresh lucerne sprouts offers a promising approach to producing functional extruded snacks with improved nutritional value and more sustainable processing.