Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations
Mediterranean diet is changing to keep up with the increasingly multiethnic Italian society. With food being considered as a means of integration, innovative foods capable of mixing different raw materials could be of interest. In this work, some of the most consumed African foods such as sorghum, c...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-08-01
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| Series: | Plants |
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| Online Access: | https://www.mdpi.com/2223-7747/12/15/2867 |
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| author | Elena Galassi Laura Gazza Francesca Nocente Phabiola Kouagang Tchakoutio Chiara Natale Federica Taddei |
| author_facet | Elena Galassi Laura Gazza Francesca Nocente Phabiola Kouagang Tchakoutio Chiara Natale Federica Taddei |
| author_sort | Elena Galassi |
| collection | DOAJ |
| description | Mediterranean diet is changing to keep up with the increasingly multiethnic Italian society. With food being considered as a means of integration, innovative foods capable of mixing different raw materials could be of interest. In this work, some of the most consumed African foods such as sorghum, cassava, and durum wheat were used to produce wholegrain spaghetti to valorize their nutritional and sensorial aspects and to combine Italian and foreign tastes. Different pasta formulations (cassava, semolina, cassava:semolina, cassava:sorghum, cassava:durum wheat whole meal, sorghum:semolina) were developed and compared for their content of proteins, total starch, resistant starch, amylose, fiber, total antioxidant capacity, ash, cooking quality and sensorial characteristics. The enrichment of cassava flour with durum wheat and sorghum wholegrain enhanced the total antioxidant capacity, protein, and fiber content with respect to 100% cassava pasta. The presence of cassava or sorghum resulted in a high diameter variability of pasta samples, lower water absorption, and shorter optimal cooking time with respect to semolina pasta. Sensory evaluation of cooked pasta revealed better scores in blends containing semolina. Although the obtained pasta samples were interesting for their nutritional aspects, further adjustments are required in the pasta-making process to improve pasta quality. |
| first_indexed | 2024-03-11T00:18:46Z |
| format | Article |
| id | doaj.art-c4f5e21ab05e47a6bf94e444e7b61a7e |
| institution | Directory Open Access Journal |
| issn | 2223-7747 |
| language | English |
| last_indexed | 2024-03-11T00:18:46Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Plants |
| spelling | doaj.art-c4f5e21ab05e47a6bf94e444e7b61a7e2023-11-18T23:26:58ZengMDPI AGPlants2223-77472023-08-011215286710.3390/plants12152867Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta FormulationsElena Galassi0Laura Gazza1Francesca Nocente2Phabiola Kouagang Tchakoutio3Chiara Natale4Federica Taddei5CREA Research Centre for Engineering and Agro-Food Processing, Via Manziana 30, 00189 Rome, ItalyCREA Research Centre for Engineering and Agro-Food Processing, Via Manziana 30, 00189 Rome, ItalyCREA Research Centre for Engineering and Agro-Food Processing, Via Manziana 30, 00189 Rome, ItalyCREA Research Centre for Engineering and Agro-Food Processing, Via Manziana 30, 00189 Rome, ItalyCREA Research Centre for Engineering and Agro-Food Processing, Via Manziana 30, 00189 Rome, ItalyCREA Research Centre for Engineering and Agro-Food Processing, Via Manziana 30, 00189 Rome, ItalyMediterranean diet is changing to keep up with the increasingly multiethnic Italian society. With food being considered as a means of integration, innovative foods capable of mixing different raw materials could be of interest. In this work, some of the most consumed African foods such as sorghum, cassava, and durum wheat were used to produce wholegrain spaghetti to valorize their nutritional and sensorial aspects and to combine Italian and foreign tastes. Different pasta formulations (cassava, semolina, cassava:semolina, cassava:sorghum, cassava:durum wheat whole meal, sorghum:semolina) were developed and compared for their content of proteins, total starch, resistant starch, amylose, fiber, total antioxidant capacity, ash, cooking quality and sensorial characteristics. The enrichment of cassava flour with durum wheat and sorghum wholegrain enhanced the total antioxidant capacity, protein, and fiber content with respect to 100% cassava pasta. The presence of cassava or sorghum resulted in a high diameter variability of pasta samples, lower water absorption, and shorter optimal cooking time with respect to semolina pasta. Sensory evaluation of cooked pasta revealed better scores in blends containing semolina. Although the obtained pasta samples were interesting for their nutritional aspects, further adjustments are required in the pasta-making process to improve pasta quality.https://www.mdpi.com/2223-7747/12/15/2867pastacassavafood-grade sorghumdietary fiber |
| spellingShingle | Elena Galassi Laura Gazza Francesca Nocente Phabiola Kouagang Tchakoutio Chiara Natale Federica Taddei Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations Plants pasta cassava food-grade sorghum dietary fiber |
| title | Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations |
| title_full | Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations |
| title_fullStr | Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations |
| title_full_unstemmed | Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations |
| title_short | Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations |
| title_sort | valorization of two african typical crops sorghum and cassava by the production of different dry pasta formulations |
| topic | pasta cassava food-grade sorghum dietary fiber |
| url | https://www.mdpi.com/2223-7747/12/15/2867 |
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