In this context, a partial substitution approach is worth investigating to evaluate the potential impact of interactions between pea protein and wheat soluble proteins on the physicochemical and texture properties of cooked pasta as well as their effects on starchprotein binding, structural integrity, and oral tactile perceptions.
Objectives Broad Objective The broad Objective of this study was: To evaluate the quality characteristics of pasta from blends of wheat and heat-treated African yam bean.
The study identifies a suitable blend of T. durum semolina and T. aestivum flour for pasta production. Comb1 shows maximum starch release (53.45%) compared to control (44.9%). Refined wheat flour enhances dough stability and cooking quality parameters. Cooking loss is lowest in the optimal blend at 2.88%, indicating better quality.
