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<p>The objective of this research was to develop protein-rich pasta from the composite blends of wheat, sorghum and acha flours, supplemented with <i>Cirina forda</i> powder. Wheat: sorghum and wheat: acha flours were separately formulated in the ratio 90:10, 80:20, 70:30, 60:40, blended with water (50 mL), guar gum (0.2&#xa0;g), and oven-dried (80&#xa0;°C) for 4&#xa0;h. The optimal wheat: sorghum (80:20) and wheat: acha (80:20) pasta were supplemented with 5 and 10% <i>Cirina forda</i> powder. Raw and composite flours, and pasta were analysed for colour, proximate, functional, cooking, and sensory properties. The lightness (L) values of enriched pasta ranged from 38.00 to 45.00 compared to wheat-sorghum and wheat-acha pasta (44.70-64.98). However, yellowness (b = 19.67–22.33) remained consistent, preserving visual appeal. Raw flours showed protein (10.19–16.05%), fat (1.5–9.3%), and carbohydrate (64.82–68.82%) contents, while defatted <i>Cirina forda</i> powder showed 69.63%, 8.90% and 2.75%, respectively. Enriched pastas showed significant increase in protein from 14.62 to 20.39% in wheat-acha (80:20) supplemented with <i>Cirina forda.</i> Crude fat (2.22–3.21%), crude fibre (0.47–0.59%), and ash contents (0.95–1.5%) improved with <i>Cirina forda</i> enrichment. Cooking time (18.00–18.49&#xa0;min), cooking yield (205.48-232.39%), cooking losses (2.86–4.35%) and water uptake (105.48-132.39%) of enriched pasta were significant different (<i>p</i> &lt; 0.05) from non-enriched. Although wheat (100%) pasta received higher score for the sensory attributes, pasta supplementation with lower (5%) <i>Cirina forda</i> powder indicated acceptable sensory qualities, but higher level (10%) reduced chewability and tenderness. Overall acceptability (4.40-7.00) of enriched noodles favoured lower (5%) <i>Cirina forda</i> supplementation consistent with optimal protein content, cooking and sensory properties.</p> Graphical Abstract <p></p>

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Enhancing pasta quality through substitution of wheat with acha, sorghum and Cirina forda powder

  • 期刊论文

  • 发表日期：

    2026年3月9日

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  • Ibukunoluwa M. Adeyemo,
  • Patricia O. Laleye,
  • Kolawole O. Falade

摘要

The objective of this research was to develop protein-rich pasta from the composite blends of wheat, sorghum and acha flours, supplemented with Cirina forda powder. Wheat: sorghum and wheat: acha flours were separately formulated in the ratio 90:10, 80:20, 70:30, 60:40, blended with water (50 mL), guar gum (0.2 g), and oven-dried (80 °C) for 4 h. The optimal wheat: sorghum (80:20) and wheat: acha (80:20) pasta were supplemented with 5 and 10% Cirina forda powder. Raw and composite flours, and pasta were analysed for colour, proximate, functional, cooking, and sensory properties. The lightness (L) values of enriched pasta ranged from 38.00 to 45.00 compared to wheat-sorghum and wheat-acha pasta (44.70-64.98). However, yellowness (b = 19.67–22.33) remained consistent, preserving visual appeal. Raw flours showed protein (10.19–16.05%), fat (1.5–9.3%), and carbohydrate (64.82–68.82%) contents, while defatted Cirina forda powder showed 69.63%, 8.90% and 2.75%, respectively. Enriched pastas showed significant increase in protein from 14.62 to 20.39% in wheat-acha (80:20) supplemented with Cirina forda. Crude fat (2.22–3.21%), crude fibre (0.47–0.59%), and ash contents (0.95–1.5%) improved with Cirina forda enrichment. Cooking time (18.00–18.49 min), cooking yield (205.48-232.39%), cooking losses (2.86–4.35%) and water uptake (105.48-132.39%) of enriched pasta were significant different (p < 0.05) from non-enriched. Although wheat (100%) pasta received higher score for the sensory attributes, pasta supplementation with lower (5%) Cirina forda powder indicated acceptable sensory qualities, but higher level (10%) reduced chewability and tenderness. Overall acceptability (4.40-7.00) of enriched noodles favoured lower (5%) Cirina forda supplementation consistent with optimal protein content, cooking and sensory properties.

Graphical Abstract