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Table S1. Proximate composition (% dry weight) of extrudates.

Table S2. Physicochemical properties (% dry weight) of extrudates.

Table S3. Correlation coefficients for extrudates properties.

Table S4. Pasting properties of raw and extruded cotyledon bean flour using RVA.

Figure S1. Pareto chart for the expansion index (EI) of the cotyledons 11 bean extrudates.

Figure S2. Pareto chart for the expansion index (EI) of the cotyledons bean extrudates.

Figure S3. Water solubility (WS) of cotyledons bean extrudates as a function of barrel temperature and moisture content at a screw speed of 414 r.p.m.

Figure S4. Protein digestibility of cotyledons bean extrudates as a function of barrel temperature and moisture content at a screw speed of 414 r.p.m.

Figure S5. Starch digestibility as a function of moisture content and barrel temperature at a screw speed of 414 r.p.m.

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