Table 5.
Nutritional properties of pasta fortified with unfermented/fermented hemp, chickpea and wheat germ/bran doughs: pH, pasta containing 11% (wt/wt; d.m.) unfermented hemp dough; pHF, pasta containing 11% (wt/wt; d.m.) fermented hemp dough; pC, pasta containing 11% (wt/wt; d.m.) unfermented chickpea dough; pCF, pasta containing 11% (wt/wt; d.m.) fermented chickpea dough; pWGB, pasta containing 17% (wt/wt; d.m.) unfermented wheat germ and bran (1:4) dough; pWGBF, pasta containing 17% (wt/wt; d.m.) fermented wheat germ and bran (1:4) dough; pCT, pasta made with durum wheat semolina.
| pH | pC | pWGB | pHF | pCF | pWGBF | pCT | |
|---|---|---|---|---|---|---|---|
| Protein (%) | 14.77 ± 0.31 a | 13.50 ± 0.27 b | 13.32 ± 0.19 b | 14.54 ± 0.29 a | 12.95 ± 0.31 | 13.54 ± 0.24 b | 12.32 ± 0.28 c |
| Fat (%) | 2.61 ± 0.06 b | 3.94 ± 0.02 a | 2.01 ± 0.02 c | 2.53 ± 0.02 b | 4.02 ± 0.06 a | 1.99 ± 0.04 | 1.58 ± 0.01 d |
| Available carbohydrates (%) | 74.16 ± 1.02 | 75.48 ± 1.01 | 76.99 ± 0.97 | 73.98 ± 1.07 | 75.66 ± 0.98 | 77.11 ± 0.99 | 81.94 ± 0.67 |
| Total dietary fibers (%) | 6.71 ± 0.25 a | 5.89 ± 0.31 b | 6.10 ± 0.24 b | 6.84 ± 0.33 a | 6.10 ± 0.36 b | 5.96 ± 0.32 b | 3.05 ± 0.18 c |
| Ash (%) | 1.75 ± 0.10 a | 1.27 ± 0.13 b | 1.58 ± 0.12 a,b | 1.81 ± 0.13 a | 1.34 ± 0.17 b | 1.67 ± 0.19 a | 1.11 ± 0.10 b |
| Phytic acid (g/100g) | 1.01 ± 0.05 a | 0.35 ± 0.01 c | 0.12 ± 0.02 d | 0.62 ± 0.06 b | 0.03 ± 0.01 e | 0.12 ± 0.02 d | n.d. |
| Raffinose (g/Kg) | 0.11 ± 0.02 c | 0.33 ± 0.02 a | 0.17 ± 0.02 b | 0.05 ± 0.01 d | 0.11 ± 0.01 c | 0.17 ± 0.02 b | n.d. |
| Condensed tannins (g/Kg) | 3.43 ± 0.10 a | 4.08 ± 0.91 a | 2.21 ± 0.03 c | 2.61 ± 0.09 b | 1.96 ± 0.02 d | 0.90 ± 0.01 e | n.d. |
| HI (%) | 75.71 ±6.52 a | 70.73 ± 4.91 a | 60.62 ± 4.18 b | 72.92 ± 5.17 a | 55.61 ± 3.05 b | 42.4 ± 3.96 c | 75.9 ± 2.18 a |
| IVPD (%) | 58.5 ± 0.6 d | 65.61 ± 0.7 b | 55.01 ± 0.4 e | 64.63 ± 0.8 c | 73.80 ± 0.7 a | 66.83 ± 0.6 b | 45.1 ± 0.4 f |
Hemp and chickpea doughs had a DY of 160; wheat germ/bran dough had a DY of 250. Consequently, all the fortified pasta samples contained 7% of non-wheat flours/milling by-products. The data are the means of three independent experiments ± standard deviations (n = 3). a–f Values in the same row with different superscript letters differ significantly (p < 0.05). n.d.: not detected.