Effects of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on the physical and nutritional properties of extruded products based on whole corn and brown rice

► Expanded products were obtained with mixtures of flour from wild legumes and cereals. ► It has obtained a more accurate profile of amino acids. ► Extruded products are whole grain food grade. ► They have better nutritional quality than a traditional extrudate. ► They have made with wild legumes which make them innovative products.