Table 2.

Chemical characterisation of the different processed gluten-free pastas before and after cooking (g/100 g, dry basis). Numbers in the sample’s code indicate the percentage level of tiger nut flour replaced by fenugreek flour

	Before Cooking
	0FF	2.5FF	5FF	7.5FF	10FF
Water1	25.7 ± 0.2 a.A	27.7 ± 0.5 c.A	27.656 ± 0.101 c.A	26.4 ± 0.2 b.A	27.2 ± 0.3 c.A
Protein	12.12 ± 0.06 a.A	12.589 ± 0.012 b.A	13.6 ± 0.2 c.A	13.8 ± 0.2 c.A	14.45 ± 0.19 d.A
Fat	14.42 ± 0.07 d.A	14.234 ± 0.113 c.A	13.447 ± 0.014 b.A	13.30 ± 0.04 b.A	12.50 ± 0.03 a.A
Ash	2.6571 ± 0.0003 a.A	2.8366 ± 0.0008 ab.A	2.7927 ± 0.0013 ab.A	2.8849 ± 0.0008 b.A	2.9134 ± 0.0004 b.A
Dietary Fibre
SDF	4.86 *	5.55 *	6.10 *	6.54 *	7.16 *
IDF	20.76 *	21.51 *	21.66 *	21.47 *	21.87 *
Total	25.61 *	27.06 *	27.76 *	28.00 *	29.02 *
Total starch	29.3 ± 0.5 b.A	28.5 ± 0.7 ab.A	29 ± 2 ab.A	27.7 ± 0.4 a.A	27.9 ± 0.3 ab.A
	After Cooking
	0FF	2.5FF	5FF	7.5FF	10FF
Water1	58 ± 2 a.B	60.7 ± 0.5 b.B	57.83 ± 1.09 a.B	60.83 ± 1.12 b.B	58.9 ± 1.3 ab.B
Proteins	13.04 ± 0.02 b.B	13.4 ± 0.2 c.B	10.98 ± 0.14 a.B	14.79 ± 0.13 d.B	14.67 ± 0.03 d.A
Fat	15.89 ± 0.04 c.B	15.2 ± 0.4 b.A	14.85 ± 0.04 b.B	13.18 ± 0.02 a.A	12.80 ± 0.04 a.B
Ashes	2.419 ± 0.003 a.A	2.464 ± 0.005 a.A	2.242 ± 0.002 a.A	2.614 ± 0.004 a.A	2.680 ± 0.003 a.A
Fibre
SDF	3 ± 2 a	3.5 ± 0.4 a	4.2 ± 1.2 a	4.3 ± 0.6 a	4.9 ± 1.3 a
IDF	19.2 ± 1.3 a	20 ± 3 a	22 ± 5 a	24 ± 4 a	22.4 ± 1.8 a
Total	22.31 ± 3.69 a	23 ± 3 a	26 ± 6 a	29 ± 4 a	27.3 ± 0.6 a
Total starch	32.6 ± 0.9 c.B	30.6 ± 1.3 bc.B	29 ± 2 ab.A	28.4 ± 1.5 ab.A	27.8 ± 1.7 a.A

Values are reported as means ± standard deviation of three replicates. ^a–d The means with different superscripts within rows significantly differ (p < 0.05). ^A,B The means with different superscripts within columns and for each parameter significantly differ (p < 0.05). SDF: soluble dietary fibre; IDF: insoluble dietary fibre. ¹ Water content expressed as g/100 g product. * Data calculated from the raw material data.