Vol. 12, Issue 11 (2023)

Author(s):
Chavan Prajakta Panjabrao, Ghatge PU, Solanke SR and Gadhe KS

Abstract:
This research focuses on the development of nutritious pasta by incorporating germinated cowpea flour as a replacement for semolina. The study aimed to evaluate the sensory and nutritional properties of pasta with varying levels of germinated cowpea flour. The pasta formulations were prepared using different combinations of wheat semolina, germinated cowpea flour, guar gum, and physillum husk. Sensory analysis was conducted to assess color, flavor, taste, texture, and overall acceptability, revealing that a formulation with 40% germinated cowpea flour (T₃) received the highest scores. Proximate analysis demonstrated that the T₃ sample exhibited increased protein content (20.12%), lower fat content (0.53%), and comparable carbohydrate and crude fiber levels compared to the control. Mineral analysis revealed higher concentrations of calcium, iron, phosphorus, and zinc in the T₃ sample. Color profile analysis indicated that the addition of cowpea flour affected the color parameters of both dried and cooked pasta. The research concludes that the incorporation of germinated cowpea flour enhances the nutritional profile of pasta, making it a potential value-added and health-promoting product.