Nutritional composition, phytochemical analysis and In vitro digestibility of pigeon pea supplemented pasta

Twin screw co-rotating extruder was used for HTST treatment/ preparation of pigeon pea supplemented pasta. The effect of legume (pigeon pea) level (10-30%), feed moisture (28-36%) and barrel temperature (70-110°C) were assessed using regression analysis. The fitted model revealed a desirability of 0.917 at optimum conditions. Legume supplementation upto 20% level and higher feed moisture displayed predominant impact on cooking quality. However, the incorporation of non-gluten legume protein weakened the structure of pasta which ultimately increased cooking loss. The degree of gelatinization exhibited a positive connection with feed moisture and barrel temperature. Total phenolics content and antioxidant activity revealed a positive co-relation with feed moisture whereas decline in the total flavonoid content upon extrusion cooking was noted. Extrusion processing significantly enhanced in vitro protein and starch digestibility of prepared pasta. Luminosity, redness and yellowness increased with increasing feed moisture. Rheological studies revealed lower peak and final viscosity with increased feed moisture and barrel temperature. Firmness of cooked pasta elevated with barrel temperature. Acceptability score of pasta on the basis of sensory attributes was 8 as inferred from hedonic scale.