Nutritional and Sensory Properties of Penne-Type Pasta Based on Cereals (<i>Oryza</i><i> </i><i>s</i><i>ativa</i> (L.), <i>Digitaria</i><i> </i><i>e</i><i>xilis</i>, <i>Pennicetum glaucum</i>), Tubers (<i>Ipomoea</i><i> </i><i>batata</i>, <i>Manihot</i><i> </i><i>e</i><i>sculenta</i> Crantz), and a Legume (<i>Vigna</i><i> </i><i>unguiculata</i> (L.))

Abstract

This study aimed to evaluate the nutritional and sensory characteristics of penne-type pasta produced from locally sourced cereals, tubers, and legumes. To achieve this, we formulated four different types of pasta with varying levels of incorporation ranging from 10 to 50% cereals such as millet, fonio, and rice, tubers such as manioc and sweet potato, and legumes such as cowpea. The results showed that the incorporation of local products considerably improved the nutrient content of penne without being rejected by consumers. Sensory analysis showed that the best results were obtained with mixtures of sweet potato, cowpea, and wheat, as well as with rice, manioc, cowpea, and sample wheat. These results are of great importance to manufacturers in a world where developing nutritious and attractive food products is a crucial challenge.