2007 Annual Report 1a.Objectives (from AD-416) Develop healthy, nutritious and convenient value-added snack-type products from lentils and dry peas using extrusion technology. 1b.Approach (from AD-416) Optimize processing extrusion parameters of moisture, temperature and screw speeds and formulations with selected food ingredients to develop expanded, healthy and tasteful pulse legume-based extruded snack-type products. Documents Trust with WSU. Log 28113. 3.Progress Report This report serves to document research conducted under a Reimbursable agreement between ARS and Washington State University. Additional details of the research may be found in 5325-41000-050-00D, Characterization and Control of Nutritional and Sensory Properties of Raw and Processed Grains, Legumes, and Vegetables. Large scale taste testing of value-added expanded extrudates from lentils and other pulses was performed at national fairs and meetings, in cooperation with Washington State University. Results of these studies will provide the basis for successful commercial introduction of these types of products into the marketplace. Additionally, human studies to evaluate the glycemic index of the developed products and a national marketing survey are being conducted.