Effect of Multilegume Flour Addition on Pasta Processing and Quality Evaluation

Effect of multilegume flour addition (50, 70 and 90%) on the physical and nutritional character of pasta was studied. The selected raw materials were sprouted for 24 hours and subjected to forced convection tray drier and ground to fine flour for the development of pasta. The developed pasta was assessed in terms of cooking quality, color, nutritional, pasting profile and sensory properties. As legume flour level increased, protein, crude fat and ash, of pasta increased. Incorporation of multilegume flour caused increases in cooking loss and cooking time of multilegume pasta when compared to control. Sensory and cooking characteristics of pasta were affected when legume flour level was increased compared with the control. Pasta with 70 per cent legume flour scored the highest sensory scores among other two levels of incorporation (50% and 90%). Color measurement of sample showed that a^* and b^* values increased and L^* value decreased as the incorporation level increased. The peak and final viscosity decreased as the incorporation of multilegume flour increased. The study concludes that the usage of 70 per cent legume flour in pasta formulation gave satisfactory results in terms of nutrition and sensory acceptability.