QUALITY EVALUATION OF PASTA PRODUCED FROM WHEAT (Tricuma estivum), ACHA (Digitari aexilis), AND FLUTED PUMPKIN LEAF (Talfaera occidantalis) COMPOSITE FLOUR
Abstract
Pasta is one of the staple foods of developing countries, usually produced using unleavened durum wheat flour dough. This research evaluated the pasta quality produced from wheat, acha, and fluted pumpkin leaf composite flour. The pasta was made from combinations of acha, wheat, and fluted pumpkin leaf at 100 90:10:0, 85:10:5, and 80:10:10, respectively. The pasta was analyzed for proximate composition, mineral, physical, anti-nutrient, and sensory properties, and this was carried out on the samples with standard methods. The pasta's moisture, protein, fiber, and ash contents ranged from 6.63-13.23 %, 0.92-1.59 %, 7.66-12.02 %, and 7.97-13.78 %, respectively. Sodium, calcium, and magnesium ranged from 30.56-37.24%, 45.58-25.68%, and 208.8-260.5%, respectively. Tannin, phytate, and cyanide ranged from 256.25-287.50%, 196.80-220.80%, and 70.52-75.36%, respectively. Diameter, length, and weight ranged from 0.51-0.53 %, 20.50-23.50 %, and 84.50-91.29 %, respectively. The sensory ratings for aroma, taste, and texture ranged from 6.90-7.60, 6.85-7.55, and 6.95-7.80, respectively. The use of wheat, acha, and fluted pumpkin leaf composite flour in pasta production generally improved their protein, fat, fibre, and ash contents and aids in producing pasta of acceptable qualities from all ratios, However, pasta produced from 100% wheat flour was more acceptable in the sensory characteristics examined.
References
Adebowale, Boyer, L., Minier, C. & Micard, V. (2009). Fortification of pasta with split pea and fava bean flour; pasta processing and quality evaluation. Food Research International Journal 43(2): 634 641.
Adewale, B. Daniel, A. Aremu, C. Onye, C. (2013). The nutritional potential and possibilities in African yam bean for African. International Journal of AgriScience. 3(1); 8-19.
Akwaowo, N. K. (2014). Anti-nutrients in plant-based foods. Nigeria Food Journal, v 32, n 1 p 31-37.
Animasahun, Abecassis, J., & Micard, V. (2017). Structuring of pasta components during processing: Impact on starch and protein digestibility and allergenicity. Trends in Food Science & Technology 20(11-12): 521-532.
AOAC (2010). Official method of analysis, 18th ed. Association of Official Analytical Chemicals, Washington, D.C, U.S.A.
Aravind, M., Boyer, L., Minier, C. & Micard, V. (2012). Fortification of pasta with split pea and fava bean flours; pasta processing and quality evaluation. Food Research International Journal 43(2): 634 641. DOI: https://doi.org/10.1016/j.foodres.2009.07.020
Atobatalele & Afolabi, (2016). Assessment of functional properties of different flours. African Journal of Agricultural Research, 8(38), 48494852. https://doi.org/10.5897/AJAR2013.6905.
Aworh, B, Makkar, H. P. S., & Becker, K. (2009). Dietary roles of phytate and phytase in human nutrition: A review. Food Chemistry, 120, 945-959.
Aworh, B., Kumar, S., Verma, R. K., & Yadav, S. (2015). Nutritional contents and the medicinal properties of wheat: a review. Life Science and Medical Research, 22, 1-10.
Ayetigbo, O., Latif, S., Abass, A., & Mller, J. (2018). Comparing characteristics of root, flour, and starch of biofortified yellow-flesh and white-flesh cassava variants, and sustainability considerations: a review. Sustainability, 10 (9). https://doi.org/10.3390/su10093089 DOI: https://doi.org/10.3390/su10093089
Ayo, J. A.& Adewarie, C (2007). Nutrient and anti-nutrient composition of extruded acha/soybean blends. Journal of Food Processing and Preservation, 34: 680-691. DOI: https://doi.org/10.1111/j.1745-4549.2009.00425.x
Ayo, J.A. (2001). The effect of acha grain flour on the quality of bread. International Journal of Food Properties 4 (2), 341351. 4. DOI: https://doi.org/10.1081/JFP-100105198
Ayo, J.A., Ayo, V.A., Nkama, I., & Adewori, R. (2007). Physicochemical in-vitro digestibility and organoleptic evaluation of acha-wheat biscuit supplemented with soybean flour. Nigerian Food Journal, 25, 77-79. DOI: https://doi.org/10.4314/nifoj.v25i1.33656
Brennan, M. A., & Prinyawiwatkul, C. S. (2018). Gluten-free bakery and pasta products: prevalence and quality improvement. International Journal of Food Science & Technology, Effects of blanching with chemical preservatives on functional and antioxidant properties of fluted pumpkin (Telferiaoccidentalis) leaf.
Chinma, C. E., Ariahu, C. C., & Abu, J. O. (2013). https://doi.org/10.1016/j.foostr.2020.100139 DOI: https://doi.org/10.1016/j.foostr.2020.100139
Chisenga, S. C., Workneh, T. S., Bultosa, G., & Laing, M. (2019). Proximate composition, cyanide contents, and particle size distribution of cassava flour from cassava varieties in Zambia. AIMS 486 Agriculture and Food, 4(4), 869891. https://doi.org/10.3934/agrfood.2019.4.869 DOI: https://doi.org/10.3934/agrfood.2019.4.869
De moura, T. O., Nazamid, S., & Adebowale, A. A. (2015). Functional and pasting properties of tropical breadfruit (Artocarpus altilis) starch from Ile-Ife, Osun State. Nigeria. International Food Restaurants Journal 16:151157.
Gao, Y., Janes, M. E., Chaiya, B. (2016). Nutritional contents and the medicinal properties of wheat: a review. Life Science Medical Research, 22, 1-10.
Gopalakrishnan, D., & Tavares, G. O. (2011). Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. Journal of Food Science and Technology, 52(6), 36813688. https://doi.org/10.1007/s13197-014-1427-2 DOI: https://doi.org/10.1007/s13197-014-1427-2
Keswet , Ortiz, J. R., Cicero, J., & Taveras, F. (2003). Digiteria exilis is a crop in the Dominican Republic. In: Janick J, Whipkey A, editors. Supplement to: trends in new crops and new uses. Alexandra: ASHS Press;
Kumar, P., Yadav, R.K., Gollen, B., Kumar, S., Verma, R. K., & Yadav, S. (2011). Nutritional contents and the medicinal properties of wheat: a review. Life Science and Medical Research, 22, 1-10.
Kumar, S.B., &Parabhasankar, P.A. (2015). study of the starch profile of rajma beans incorporated noodle dough and its functional characteristics. Food Chemistry, London, v 180, n.10, p. 124-32. DOI: https://doi.org/10.1016/j.foodchem.2015.02.030
Kumar, V., Sinha, A. K., Makkar, H. P. S., & Becker, K. (2010). Dietary roles of phytate and phytase in human nutrition: A review. Food Chemistry,120, 945-959. DOI: https://doi.org/10.1016/j.foodchem.2009.11.052
Laleg, K. Barron, C. Cordelle, S. Schlich, P. Walrand, S. Micard, V. (2017). How the structure, nutritional and sensory attributes of pasta made from legume flour is affected by the proportion of legume protein. LWT-Food Science and Technology. 79. https://doi.org/10.1016/j.lwt.2017.01.069 DOI: https://doi.org/10.1016/j.lwt.2017.01.069
Lasekan, O. (1994). Chemical composition of acha (Digitariaexilis) flour. Nigerian Food Journal, 12: 19 23.
Lawal, M. O., Sanni, O., Oluwamukoni M., Fogliano, V., Linnemmann A. R. (2021). The addition of fluted pumpkin (Telfairia occidentalis) leaf powder improves the techno-functional properties of cassava pasta. Food Structure. 30; 100241. https://doi.org/10.1016/j.foostr.2021.100241 DOI: https://doi.org/10.1016/j.foostr.2021.100241
Obeagu, J. (2014). Effect of different levels of fluted pumpkin leaf (Talfaira occidentalis). Food journal. v. 37, n. 1 p 69-7, (2014).
Oke, (2001). Evaluation of quality and sensory characteristics of spaghetti made from plantain and wheat flour blends. Journal of Food Processing and Nutritional Science 23(1): 93-104. DOI: https://doi.org/10.46619/Fpns.2020.1-1008
Olayinka & Bhygya, S. (2018). Quality characteristics of pasta Enriched with mustard protein isolate. Journal of Food Science 73(5): 5229-5237
Omeire, G. C., Obasi, N. E. (2014). Acceptability of noodles produced from blends of wheat acha and soybean composite flours. Nigerian Food Journal, 32, (1); 31-37, DOI: https://doi.org/10.1016/S0189-7241(15)30093-X
Onwurafor, Aremu, M. O., & Ibrahim, H. (2020). Mineral content of some plant foods grown in Nigeria: A Review. Journal of Food Science and Quality Management 29: 73-89.
Ortiz, J. R., Cicero, J., & Taveras, F. (2012). Digiteria exilis is a crop in the Dominican Republic. In: Janick J, Whipkey A, editors. Supplement to: trends in new crops and new uses. Alexandra: ASHS Press;
Petitot, M., Abecassis, J., & Micard, V. (2009). Structuring of pasta components during processing: Impact on starch and protein digestibility and allergenicity. Trends in Food Science & Technology, 20(11-12): 521-532. DOI: https://doi.org/10.1016/j.tifs.2009.06.005
Ranien, K. (2011). Dietary fiber type reflects physiological functionality, a comparison of grain fiber. nutritional reviews, New York, v.69. n.1, p 9-21, DOI: https://doi.org/10.1111/j.1753-4887.2010.00358.x
Sato, J. L. (2019). Sensorial and physicochemical qualities of pasta prepared with amaranth. Maringa, v. 37, n. 1 p 69-7, 2019, DOI: https://doi.org/10.4025/actascihealthsci.v37i1.19592
Sigafoos, J., Lancioni, G., & Rispoli, M. (2021). Gluten-free and casein-free diets in the treatment of autism spectrum disorders: A systematic review. Research Aut. Spect. Disord. 4, 328-339. DOI: https://doi.org/10.1016/j.rasd.2009.10.008
Simonato, Adeleke, R. O., & Oyedeji, J. O. (2020). Functional properties of wheat and sweet potato flour blend. Pakistan Journal Nutrition 96(8): 535538.
Simonato, B., Tolve, R., Rainero, G., Rizzi, C., Sega, D., Rocchetti, G., & Giuberti, G. (2020a). Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera l. leaf powder. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa. DOI: https://doi.org/10.1002/jsfa.10807
Ubbor, S., Ezeocha, C. V., Okoli, J., Agwo, O., Olaoye, O., & Agbai, I. (2022). Evaluation of biscuits produced from wheat (Triticum aestivum), tiger nut (Cyperus esculentus), and orange fleshed sweet potato (Ipomoea batatas) flours. FUDMA Journal of Sciences, 6(4), 254261. https://doi.org/10.33003/fjs-2022-0604-1072 DOI: https://doi.org/10.33003/fjs-2022-0604-1072
Zubairu, I. K., Mansir, A., & Ahmad, T. (2019). Evaluation of breakfast cereals produced from finger millet, wheat, soybean, and peanut blends. International Journal of Food Sciences, 2(4), 1724. https://doi.org/10.47604/ijf.984 DOI: https://doi.org/10.47604/ijf.984
Copyright (c) 2025 FUDMA JOURNAL OF SCIENCES
This work is licensed under a Creative Commons Attribution 4.0 International License.
FUDMA Journal of Sciences
