Production of pasta from Moringa leaves _ oat _ wheat composite flour
Cogent Food & Agriculture
The objective of this study was to produce pasta from the composite flour of wheat, oat, and moringa leaves and to evaluate the effect of blending proportion of the individual flour on the physico-chemical properties and sensory qualities of pasta products. Pasta products were produced from 100% wheat flour (WF), which was used as control and composite flour in which wheat flour was substituted as BF 1 (2.5% of oat and 2.5% moringa flour), BF2 (5% of oat and 5% moringa flour), BF3 (10% of oat
... , BF3 (10% of oat and 10% moringa flour), BF 4 (15% of oat and 15% moringa flour), and BF5 (25% of oat and 25% moringa flour). The proximate composition of the blended pasta extrudes, rheological properties of dough, water activity, and cooking quality were analyzed. The sensory attributes of pasta products like color, aroma, taste texture, appearance, and overall acceptability were evaluated by panelists. Increasing in the levels of moringa leaves powder showed in increasing of proximate composition (protein, fiber, fat, and ash), however, reduced in moisture content of pasta. The protein content progressively increased from 10.7% in 100% WF to 20.56% in pasta with 25% oat and moringa leaves flour (powder).