Quality Evaluation of Pasta Fortified With Roasted Sesame Flour

Abstract

Pasta is a stable food product that is eaten by both young and old in many parts of the world. The quality characteristics of pasta fortified with roasted sesame flour were evaluated. Sesame seeds were processed into flour after roasting and incorporated into wheat flour in ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 (wheat: roasted sesame flour). The functional, proximate and mineral composition of flour blends and sensory attribute of spaghetti produced from the blends were carried out according to standard methods. The result of functional properties revealed that values for flour blend with 50% sesame flour had the highest value for water absorption capacity, solubility and gelatin and least value for bulk density BD and swelling capacity. The result of proximate composition showed that values for protein, fat, fibre, ash, moisture and carbohydrate ranged from 6.78 to 15.16%, 1.05 to 1.33%, 0.23 to 0.68%, 1.29 to 1.98%, 10.50 to 13.11% and 70.27 to 76.50 respectively. From the result obtained, it can be concluded that acceptable spaghetti with high nutritional and sensory attributes can be produced from the blends of wheat-sesame at 20% inclusion level, which can help in solving the lingering problem of protein malnutrition.