High Nutrient Dense Gluten Free Pasta from Quality Protein Maize, Sorghum and Water Melon Seeds Flour: Chemical Composition, in Vitro Protein Digestibility and Sensor Properties
The aim of this study was to produce and assess high nutrient dense gluten free pasta from quality protein maize (QPM) and sorghum fortified with watermelon seed that can serve as alternative to wheat pasta for celiac disease patient. The grains were separately processed and blended at various proportions. The resulting blends were analysed for proximate, mineral composition, total dietary fibre, in vitro protein digestibility and sensory properties using standard methods. The results showed that the protein and in vitro protein digestibility increased from 9.46 to 16.42% and 59.66 to 62.56% respectively with the inclusion of watermelon seed flour. The QPM based pasta had lower dietary fibre (4.37%) compared to the sorghum based pasta (4.53%). The mineral content improved with the addition of water melon flour. Iron content ranged between 0.45 - 0.56 mg/100g, calcium 4.96 - 5.56 mg/100 g. There was no significant difference (p>0.05) between the QPM base pasta and commercial pasta in terms of sensory properties. However, there exists a significant difference (p<0.05) between the sorghum based pasta and QPM based pasta in terms of colour and appearance. The study concluded that pasta of high nutrient dense and of comparable quality to wheat based pasta could be produced from QPM which could serve as good alternative to wheat based pasta especially for patient of celiac disease.
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