Chemical, antioxidant and sensory properties of pasta from fractionated whole wheat and Bambara groundnut flour. (March 2021)

• Record Type: Journal Article
• Authors: Oyeyinka, Samson A.; Adepegba, Adetutu A.; Oyetunde, Toyin T.; Oyeyinka, Adewumi T.; Olaniran, Abiola F.; Iranloye, Yetunde M.; Olagunju, Omotola F.; Manley, Marena; Kayitesi, Eugénie; Njobeh, Patrick B.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 138(2021)
• Publication Date: 2021-03
• Subjects: Bambara groundnut -- Antioxidant properties -- Fractionation -- Particle size -- Pasta; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.110618
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Pasta from whole-grain wheat is highly nutritious but has poor sensory properties. Hence, this study prepared pasta from fractionated whole-grain wheat flour enriched with 20% Bambara groundnut. The chemical, antioxidant and sensory properties of the pasta were assessed using standard methods. The fat, protein, ash contents, lightness and antioxidant properties value of the flour and pasta increased, while carbohydrate and fibre contents decreased with a reduction in particle size from 500 μm to 112 μm. Potassium (246.50–249.00 mg/kg), calcium (223.50–254.00 mg/kg) and magnesium (184.50–192.00 mg/kg) were the major mineral element in the pasta samples, while zinc (1.00–2.00 mg/kg) and iron (3.50–13.00 mg/kg) are present in small quantities. The optimum cooking time of pasta (average 6.55 min) from the fractionated flours was shorter compared to the control pasta (pasta made from unfractionated wheat flour), but the cooking loss was not significantly affected. Pasta from flour with particle sizes of 300 and 112 μm were very similar in their sensory attributes and showed the highest ratings in overall acceptability. Fractionation of whole-grain wheat flour seems very promising in producing pasta with fairly good antioxidant potentials and high level of protein and fibre to improve the health of pasta-loving individuals. Highlights: Fractionation of whole-wheat flour reduced the minimum cooking time of pasta. Ash, fat and protein contents of pasta increased with a reduction in particle size. Calcium, potassium and magnesium were the major minerals of the pasta. Total colour difference of the pasta was not significantly affected by fractionation. Fractionation produced pasta with good antioxidant & improved sensory properties.