Production, Nutritional and Sensory Characterization of Gluten-Free Pasta Based on Local Products: Plantain Banana, Cassava, Soybean and Cashew Apple

The aim of this project was to promote our local products in the production of gluten-free pasta. The local products used were plantains, cassava, soybeans, and cashew apple bagasse. To achieve this objective, the pasta was produced after several unit operations using a composite flour made from plantain, cassava, soybean, and cashew apple bagasse flours. The composite flour and the pasta produced were subjected to laboratory analysis. Next, a comparative study of the physical, chemical, and biochemical characteristics of the pasta produced and the composite flour used to produce it was carried out. Since this pasta will be consumed by humans, a sensory analysis was conducted to evaluate human appreciation of the pasta. Physicochemical and biochemical analyses revealed that the composite flour obtained has a protein content of 16.94%, a fiber content of 7%, and an energy value of 404.6 kcal/100g. After being processed into pasta, the final product has a protein content of 15.52%, a fat content of 11.50%, and an energy value of 393.58 kcal/100g. In terms of sensory characteristics, the results of the hedonic test showed that the majority of panelists (52.9%) found the pasta satisfactory. However, the dark color of the pasta was rejected by a minority of panelists. These results demonstrate the potential of this composite flour in the formulation of gluten-free pasta.

• Publication year

  2025

• Venue

  Journal of Food and Nutrition Sciences

• Publication date

  2025-10-30

• Fields of study

  Not labeled

• Identifiers
  DOI 10.11648/j.jfns.20251305.17
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Evaluation de la qualité et de l’acceptabilité de couscous à base de trois formulations de farines composites enrichies au soja ( Glycine max ) et au moringa ( Moringa oleifera )

  2017cited by this paper
• Influence De La Fermentation Sur Les Caracteristiques Physicochimiques Et Sensorielles De La Farine Composite A Base De Banane Plantain Et D’amande De Cajou

  2017cited by this paper
• Cooking behavior of rice pasta: Effect of thermal treatments and extrusion conditions

  2013cited by this paper
• Functional Properties and Biscuit Making Potentials of Sorghum-wheat Flour Composite

  2012cited by this paper
• Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates

  2009cited by this paper
• Carbohydrates, dietary fiber, and incident type 2 diabetes in older women.

  2000cited by this paper

• No citing papers are available for this paper.