Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta

► To obtain corn-broad bean pasta-like product the extrusion cooking process is adequate. ► Broad bean addition improved nutritional quality of corn pasta-like product. ► The quality of product depends on gelatinisation and complex amylose-lipid formation. ► An optimum level of pre-gelatinisation ensure the quality of the pasta-like product.