The aim of this project was to promote our local products in the production of gluten-free pasta. The local products used were plantains, cassava, soybeans, and cashew apple bagasse. To achieve this objective, the pasta was produced after several unit operations using a composite flour made from plantain, cassava, soybean, and cashew apple bagasse flours. The composite flour and the pasta produced were subjected to laboratory analysis. Next, a comparative study of the physical, chemical, and biochemical characteristics of the pasta produced and the composite flour used to produce it was carried out. Since this pasta will be consumed by humans, a sensory analysis was conducted to evaluate human appreciation of the pasta. Physicochemical and biochemical analyses revealed that the composite flour obtained has a protein content of 16.94%, a fiber content of 7%, and an energy value of 404.6 kcal/100g. After being processed into pasta, the final product has a protein content of 15.52%, a fat content of 11.50%, and an energy value of 393.58 kcal/100g. In terms of sensory characteristics, the results of the hedonic test showed that the majority of panelists (52.9%) found the pasta satisfactory. However, the dark color of the pasta was rejected by a minority of panelists. These results demonstrate the potential of this composite flour in the formulation of gluten-free pasta.
| Published in | Journal of Food and Nutrition Sciences (Volume 13, Issue 5) |
| DOI | 10.11648/j.jfns.20251305.17 |
| Page(s) | 282-288 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2025. Published by Science Publishing Group |
Pasta, Composite Flour, Nutritional Value, Sensory Analysis
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APA Style
Hien, K., Ouattara, G. S., Soro, D., Koffi, K. E. (2025). Production, Nutritional and Sensory Characterization of Gluten-Free Pasta Based on Local Products: Plantain Banana, Cassava, Soybean and Cashew Apple. Journal of Food and Nutrition Sciences, 13(5), 282-288. https://doi.org/10.11648/j.jfns.20251305.17
ACS Style
Hien, K.; Ouattara, G. S.; Soro, D.; Koffi, K. E. Production, Nutritional and Sensory Characterization of Gluten-Free Pasta Based on Local Products: Plantain Banana, Cassava, Soybean and Cashew Apple. J. Food Nutr. Sci. 2025, 13(5), 282-288. doi: 10.11648/j.jfns.20251305.17
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Download@article{10.11648/j.jfns.20251305.17,
author = {Koumbou Hien and Gninfanni Silvère Ouattara and Doudjo Soro and Kouadio Ernest Koffi},
title = {Production, Nutritional and Sensory Characterization of Gluten-Free Pasta Based on Local Products: Plantain Banana, Cassava, Soybean and Cashew Apple
},
journal = {Journal of Food and Nutrition Sciences},
volume = {13},
number = {5},
pages = {282-288},
doi = {10.11648/j.jfns.20251305.17},
url = {https://doi.org/10.11648/j.jfns.20251305.17},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20251305.17},
abstract = {The aim of this project was to promote our local products in the production of gluten-free pasta. The local products used were plantains, cassava, soybeans, and cashew apple bagasse. To achieve this objective, the pasta was produced after several unit operations using a composite flour made from plantain, cassava, soybean, and cashew apple bagasse flours. The composite flour and the pasta produced were subjected to laboratory analysis. Next, a comparative study of the physical, chemical, and biochemical characteristics of the pasta produced and the composite flour used to produce it was carried out. Since this pasta will be consumed by humans, a sensory analysis was conducted to evaluate human appreciation of the pasta. Physicochemical and biochemical analyses revealed that the composite flour obtained has a protein content of 16.94%, a fiber content of 7%, and an energy value of 404.6 kcal/100g. After being processed into pasta, the final product has a protein content of 15.52%, a fat content of 11.50%, and an energy value of 393.58 kcal/100g. In terms of sensory characteristics, the results of the hedonic test showed that the majority of panelists (52.9%) found the pasta satisfactory. However, the dark color of the pasta was rejected by a minority of panelists. These results demonstrate the potential of this composite flour in the formulation of gluten-free pasta.
},
year = {2025}
}
TY - JOUR T1 - Production, Nutritional and Sensory Characterization of Gluten-Free Pasta Based on Local Products: Plantain Banana, Cassava, Soybean and Cashew Apple AU - Koumbou Hien AU - Gninfanni Silvère Ouattara AU - Doudjo Soro AU - Kouadio Ernest Koffi Y1 - 2025/10/30 PY - 2025 N1 - https://doi.org/10.11648/j.jfns.20251305.17 DO - 10.11648/j.jfns.20251305.17 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 282 EP - 288 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20251305.17 AB - The aim of this project was to promote our local products in the production of gluten-free pasta. The local products used were plantains, cassava, soybeans, and cashew apple bagasse. To achieve this objective, the pasta was produced after several unit operations using a composite flour made from plantain, cassava, soybean, and cashew apple bagasse flours. The composite flour and the pasta produced were subjected to laboratory analysis. Next, a comparative study of the physical, chemical, and biochemical characteristics of the pasta produced and the composite flour used to produce it was carried out. Since this pasta will be consumed by humans, a sensory analysis was conducted to evaluate human appreciation of the pasta. Physicochemical and biochemical analyses revealed that the composite flour obtained has a protein content of 16.94%, a fiber content of 7%, and an energy value of 404.6 kcal/100g. After being processed into pasta, the final product has a protein content of 15.52%, a fat content of 11.50%, and an energy value of 393.58 kcal/100g. In terms of sensory characteristics, the results of the hedonic test showed that the majority of panelists (52.9%) found the pasta satisfactory. However, the dark color of the pasta was rejected by a minority of panelists. These results demonstrate the potential of this composite flour in the formulation of gluten-free pasta. VL - 13 IS - 5 ER -
UMRI 58: Chemical, Food, and Environmental Process Engineering, Felix Houphouet-Boigny National Polytechnic Institute, Yamoussoukro, Côte d’Ivoire
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