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This is a Experimental Study study.

October 9, 2025International Food Research Journal

Integration of sprouting and extrusion for development of legume-cereal-based pasta

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Authors

SSSwati SethiCentral Institute of Post-Harvest Engineering and Technology DMD. MridulaSaveetha University PKPankaj KumarSaveetha University

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Implication

This research demonstrates improved protein digestibility and sensory acceptability in pasta using sprouted flours, indicating their potential as nutritionally valuable alternatives.

Key Points

The study found that optimized pasta formulations showed an increase in protein content by 26 - 28%, enhancing nutritional value.
Using sprouted flours significantly improved the sensory acceptability scores, reaching between 7.8 and 8.0, indicating favorable consumer response.
High in vitro protein digestibility of 77.51% and 76.18% confirmed better bioaccessibility of protein from the new formulations.
The inclusion of sprouted flours led to marked reductions in antinutritional factors, such as tannins and phytates, supporting better health outcomes.

Cite This Study

Sethi et al. (2025) studied this question.

synapsesocial.com/papers/68e79cf2ed88661f66c2e075 https://doi.org/10.47836/ifrj.32.2.21

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Implication

This research demonstrates improved protein digestibility and sensory acceptability in pasta using sprouted flours, indicating their potential as nutritionally valuable alternatives.

Integration of sprouting and extrusion for development of legume-cereal-based pasta

Discussion

Member takes

Implication

Key Points

Cite This Study

Integration of sprouting and extrusion for development of legume-cereal-based pasta

Discussion

Member takes

Implication

Key Points

Cite This Study

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