Proximate, pasting, microstructural and sensory properties of gluten-free pasta from high-quality provitamin A cassava and Bambara nut flour composites.

BACKGROUND

The rising demand for gluten-free pasta alternatives, as a result of celiac and non-celiac gluten sensitivities and reliance on imported wheat in sub-Saharan Africa, necessitates locally sourced options. The present study develops gluten-free pasta from flour blends of high-quality provitamin A cassava (PVA) flour and Bambara nut flour (BF). The objective was to assess the proximate, physical, cooking and sensory properties of pasta produced from PVA-BF blends. Five pasta samples were prepared from PVA and BF blends in ratios of 100:0 (B), 90:10 (B), 80:20 (B), 70:30 (B) and 60:40% (B), respectively. The resulting pasta samples were evaluated for proximate composition, cooking qualities (yield, time and loss), colour (L*, a* and b* attributes), pasting, microstructural [using scanning electron microscope] and sensory properties. Data were analysed using analysis of variance.

RESULTS

Pasta showed significant increases in g kg serving for protein (18.3-61.7 g kg), fat (3.4-11.3 g kg), fibre (1.6-5.5 g kg) and ash (10.3-13 g kg) contents with increasing BF inclusion, with the highest values observed in pasta B. Cooking yield (173.33-233%) and time (8.05-11.39 min) increased with increasing BF inclusion levels, whereas cooking loss (6.67-20%) was moderate in pasta B (10%). Decreased lightness (L* = 23.74-26.86), increased redness (a* = 23.74-26.86) and increased yellowness (b* = 0.66-1.86) were observed with increasing BF inclusion. Pasta B showed peak, trough, final, breakdown and setback viscosities of 3257, 2271, 3501, 1231 and 887 RVU, respectively, which decreased significantly with BF inclusion. PVA-BF pasta showed pasting time and temperature of 5-7 min and 70-78 °C, respectively. Microstructure showed increased surface roughness with higher BF levels. Sensory evaluation revealed that pasta B had the highest overall acceptability after wheat pasta.

CONCLUSION

Pasta from PVA and BF blends showed varied qualities but pasta from the 60:40% (PVA:BF) blends showed the most significant qualities with acceptable sensory attributes, offering a promising gluten-free alternative for gluten-intolerant consumers and could possibly reduce the reliance on wheat imports for pasta production, addressing both health and economic challenges. © 2025 Society of Chemical Industry.