Development and nutritional properties of whole wheat, little millet and soybean based pasta

Introduction

People's dietary choices are changing along with their lives. Due to the hectic nature of modern life, people tend to search for quick and simple recipes. Extruded snacks, Pasta, spaghetti, noodles, baked goods, and ready-to-cook mixes are just a few of the many culinary products available on the market. made up of grains such as wheat, rice, etc. Teens and children love pasta, spaghetti, noodles, and vermicelli. When more people become aware of the health benefits of millet, there is an increasing demand for goods with additional value. Wheat pasta is the most commonly available pasta all over the world. Wheat is the most commonly consumed grain in the world. Climate and soil are the two major factors that always tend to change the nutritional composition of wheat. Wheat contains about 12.1% water, 70.2% carbohydrate, 11.9% protein, 2% fat, 1.8% minerals and 2% crude fibers. Thiamine, niacin and riboflavin are the nutrients that are lost during the processing of wheat grains from germ and bran (Shewry et al., 2009) [13] . Little Millet is a good source of protein (7.7 g/100 g), very rich in carbohydrates (67 g/ 100 g), fat (4.76 g/ 100 g), minerals, vitamins should be considered an essential food for nutritional security Nirmalakumari et al. (2010) [11] . Little millet has fat (4.7 g), crude fiber (7.7 g), iron (9.3 mg), and phosphorus (220 mg) per 100 g which is comparable to cereals and other millets (Gopalan et al., 1989) [4] dietary fiber content of little millet is the contributing factor for its low glycemic index and a recent study conducted on little millet indicated that it exhibits hypoglycemic effect due to its higher proportion of dietary fiber (Itagi et al., 2013) [7] . Numerous vitamins and minerals, including zinc, phosphorus, potassium, calcium, iron, vitamin B, and vitamins A, C, and E, are found in soybean grain. Although some studies have found that pasta with as little as 15% to 20% soybean flour tastes far worse than the control pasta, making pasta by combining soy flour with wheat flour is still advantageous for health reasons. It has been claimed that several soybean constituents, including genistein, isoflavones, sterols, saponins, and phytic acid, have anti-cancer activities against breast, colon, and prostate cancers (Raza, 2022) [12] .

Materials and Methods

This study was conducted in the Department of Food Process Technology in collaboration with the Department of Food Chemistry and Nutrition, the Department of Food

Materials

The raw materials, including whole wheat flour, little millet flour, soybean flour, guar gum, and psyllium husk, were sourced from the local market in Parbhani.

Formulation Preparation

The pasta was prepared in the laboratory using whole wheat flour, roasted little millet flour 110 °C foe 10 min, and soybean flour from soaked beans for 12 hr. in varying proportions: (100:0:0) for (T 0 ), (50:10:40) for (T 1 ), (50:20:30) for (T 2 ), (50:30:20) for (T 3 ), and (50:40:10) for (T 4 ). These formulations were made with the addition of 2 g of salt, 0.5% psyllium husk, 0.2% guar gum, and 38 ml of water per 100 g of the mixture. The pasta dough was processed using an extruder (Model no. 16009, Kent Noodle and Pasta Maker), producing pasta strands with a thickness of 2.0 mm. The pasta was then dried in a cabinet tray dryer at 60 °C for 2-3 hours.

Methodology for preparation of pasta

Sensory evaluation of pasta

The sensory attributes of the millet and legume-based pasta, including color, appearance, taste, flavor, and overall acceptability, were compared to the control sample. This evaluation was performed by a panel of 10 semi-trained members, all of whom were academic staff from the College of Food Technology, Parbhani. The assessment used a 9point hedonic scale, where panelists rated the products based on their level of liking, ranging from 9 ("like extremely") to 1 ("dislike extremely") following the methodology described by (Weaver and Daniel 2003; Harish Nayaka et al., 2015) [16,5] .

Proximate composition of pasta

The pasta made from millet and legumes was analyzed for its proximate composition using standard methods. Moisture content was measured by the hot air oven method (AOAC, 2000) [3] , while protein content was determined using a Micro Kjeldahl apparatus. Crude fat was assessed through the Soxhlet method as per (AACC, 2000) [3] , and crude fiber was also evaluated using the (AACC, 2000) [3] method. The ash content of the samples was estimated using the muffle furnace combustion method (AOAC, 2000) [3] . Minerals such as calcium, iron, zinc, and phosphorus were determined through titration and the spectrophotometric method (AOAC, 1990) [2] .

Phytochemical analysis of pasta

The total phenolic content (TPC) was estimated using the Folin-Ciocalteu reagent, with absorbance measured at 750 nm in a spectrophotometer, following the method outlined by (Singleton et al., 1999) [14] . The total flavonoid content (TFC) was determined using a colorimetric assay, with absorbance measured at 510 nm, as described by (Zhishen et al., 1999) [17] . The table compares the proximate composition of the control sample (T 0 ) with the selected sample (T 3 ). Moisture content decreased from 9.70% in (T 0 ) to 8.20% in (T 3 ), indicating lower water content. Protein levels significantly increased from 10.73% in (T 0 ) to 15.35% in (T 3 ), enhancing the nutritional value of the selected sample. Fat content also rose notably, from 1.15% in the control (T 0 ) to 2.50% in (T 3 ). The ash content, which reflects mineral levels, increased from 1.50% in (T 0 ) to 2.7% in (T 3 ) . In contrast, carbohydrate content decreased from 75.44% in (T 0 ) to 65.25% in (T 3 ). Additionally, crude fiber content improved from 1.48% in the control sample to 3.33% in the selected sample (T 3 ), indicating a boost in dietary fiber. The table presents a comparison of the Total Phenolic Content (TPC) and Total Flavonoid Content (TFC) between the control sample and the selected sample (T 3 ). The TPC, expressed as gallic acid equivalents (GAE) per 100 g, showed an increase from 1.72 mg GAE/100 g in the control to 2.17 mg GAE/ 100 g in the selected sample, indicating a higher phenolic content in (T 3 ). The TFC, expressed as quercetin equivalents (QE) per 100 g, exhibited a slight increase from 2.46 mg QE/100 g in the control to 2.50 mg QE/100 g in the selected sample, suggesting a marginal enhancement in flavonoid content in (T 3 ). Flavonoids, which are powerful antioxidants with anti-mutagenic and anti-carcinogenic qualities, are among the polyphenolic substances found in plants, according to (Middleton and Kandaswami, 1994) [10] .

Result and Discussion

Sensory evaluation of pasta

Proximate composition of pasta

Phytochemical composition of pasta

Conclusion

This study demonstrated the successful development of pasta enriched with whole wheat, little millet, and soybean flour. The results revealed that the incorporation of little millet and soybean flour not only enhanced the nutritional and functional properties of the pasta but also improved its sensory appeal. Among the formulations, (T 3 ) (50% wheat, 30% little millet, and 20% soybean flour) exhibited the best overall acceptability, with superior taste, flavor, and texture compared to the control and other formulations. Proximate analysis of (T 3 ) showed a significant increase in protein, fat, and fiber content while reducing carbohydrate levels, making it a healthier alternative to conventional wheat pasta. Additionally, phytochemical analysis indicated an improvement in total phenolic and flavonoid content, which suggests enhanced antioxidant properties. The findings highlight the potential of using millet and legume flours to produce nutritionally enhanced pasta with desirable sensory qualities. This pasta formulation can serve as a healthier option, particularly for consumers seeking nutrient-dense, fiber-rich, and protein-fortified products. Further studies on large-scale production and consumer preferences can provide insights into its commercialization.

Competing interests

Acknowledgement

The authors declare that there is no competing of interest regarding the publication of this research paper.

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