Culinary properties, nutritional quality, and in vitro starch digestibility of innovative gluten-free and climate smart cowpea-based pasta
Year: 2024
Type: article
Abstract: This study investigates the processability, culinary and rheological properties, biochemical composition and in-vitro starch digestibility of new gluten-free pasta formulated with whole cowpea flour alone or combined with teff and/or amaranth leaf flour(s). These pasta are compared with three wheat-based pasta with fiber content increasing from 4% to 16%, 16% being the average fiber content of cowpea-based pasta. The pasta were processed using low temperature extrusion and drying. The antioxidant properties of amaranth leaf flour facilitated extrusion by limiting excessive aggregation of the dough during hydration/mixing that is attributed to lipoxygenase activity of cowpea flour. The optimal cooking time and cooking losses of cowpea-based pasta were similar to wheat-based pasta with comparable fiber content, highlighting fiber as a key factor influencing culinary properties. Adding teff to cowpea-based pasta reduced cooking losses and firmness. Although some micronutrients were lost during pasta processing and cooking, the consumption of a cooked portion of 100 g of dry cowpea-based pasta still covered FAO nutritional recommendations for protein, fiber, iron, zinc, and vitamin B9 targeting adult women. Adding amaranth leaves helped meet recommended beta-carotene levels. The in vitro slowly digestible starch content of cowpea-based pasta is similar to or higher than that of wheat-based pasta.
Source: LWT
Authors: P. Pinel, C. Barron, D. Cassan, M. Robert, C. Bourlieu-Lacanal, V. Micard
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,570
Award: G5429920686
OpenAlex ID: W4403458370