Vol. 12, Issue 7 (2023)

Author(s):
Ramya Krishna Aggu

Abstract:
This research paper investigates the effect of germination on the nutritional, physical, and phenolic properties of pasta prepared from pseudocereal flours. Pasta samples were prepared from germinated amaranth, quinoa, and buckwheat flours, as well as a control pasta prepared from non-germinated flours. The results showed that germinated pasta had significantly higher protein, dietary fiber, ash, and total phenolic content compared to the control pasta. Germinated pasta also had better cooking quality and storage stability than the control pasta. The higher phenolic content in the germinated pasta could have potential health benefits for consumers, as phenolic compounds are known to have antioxidant properties that can protect against chronic diseases. Overall, this study demonstrates the potential of pseudocereals for enhancing the nutritional and functional properties of pasta.