Effect of <i>Moringa oleífera</i> pod addition on the digestibility, cooking quality, and structural attributes of functional pasta

Abstract

The current study aimed to formulate pasta by replacing durum wheat semolina (DWS) with Moringa oleífera pod powder (MOPP) in various proportions (0, 5, 10, 15, and 20 g/100 g; w/w, dry basis). The effect of supplementation of MOPP on nutritional, cooking, textural, and consumer acceptability was investigated. The nutrient composition, polyphenol content, and antioxidant potential of semolina pasta improved (p ≤ .05) with increasing MOPP levels (0%–20%). All MOPP-enriched pastas exhibited a shorter cooking time and an acceptable limit of cooking loss (≤8%), as specified by the FSSAI. The addition of MOPP reduced protein digestibility, hardness, gumminess, and chewiness, while the scores for cohesiveness and springiness did not differ significantly (p > .05). Infrared spectroscopy revealed a higher intensity of functional groups for fortified pastas than the control sample. MOPP pastas showed good sensory acceptability up to 15% substitution level (except at 20% MOPP) and are above the ‘slightly like’ scale on the hedonic rating. The current findings suggest that the inclusion of 15% MOPP in DWS may be a suitable option for making pasta with improved nutritive and functional value without compromising sensory acceptability. Practical applications The current study investigates the effect of incorporating Moringa oleífera pod powder on the quality characteristics of traditional pasta. Enriched pasta demonstrated acceptable cooking, textural, and sensory properties up to a 15% incorporation level. The increased antioxidant content of enriched pasta suggested that moringa pod could be used to develop functional products with a variety of health benefits. Furthermore, the findings of this study will inspire agricultural produce, ensuring nutritional security by reducing reliance on conventional crops and lowering finished product prices.

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