The growing demand for functional and value-added foods has prompted interest in integrating nutrient-rich ingredients and novel encapsulated systems into traditional pasta products. This study aimed to develop and optimize a ravioli dough formulated with elephant foot yam flour (EFYF), wheat flour (WF) and amaranth flour (AF) using mixture design in response surface methodology and to create an innovative filling using encapsulated edible pearls produced from okra mucilage and moringa leaf powder through ionotropic gelation. The pearls and ravioli dough were analyzed for physicochemical, textural, color and nutritional characteristics. Cooked ravioli was investigated for cooking quality and sensory attributes. The optimized dough formulation (46.67 g EFYF, 43.32 g WF, 10 g AF) exhibited desirable hardness (4.64 ± 0.28 N), chewiness (0.40 ± 0.02 N), nutritional, physicochemical and color attributes. The edible pearls demonstrated moderate moisture content (21.18 ± 0.26%), high protein (26.25 ± 0.02%), crude fiber (2.60 ± 0.01%), dietary fiber (8.60 ± 0.52%), high ash content (14 ± 0.62%) and soft gel-like texture. The cooked ravioli showed a cooking time of 8 ± 1 min, high water absorption capacity (209.9 ± 0.34%), minimal solid loss (1.30 ± 0.21%) and favorable sensory scores across appearance, taste, texture and overall acceptability. The study concludes that incorporating encapsulated pearls and nutrient-dense flours can produce a functional, nutritionally enriched ravioli with good technological performance and consumer appeal.
Arunachalam et al. (2026) studied this question.