Table 1.

Chemical composition of legume-enriched pasta and experimental diets.

Pasta Composition			F-Pasta	L-Pasta	P-Pasta
Protein (%, db)			21.2	21.2	21.5
Total starch (%, db)			64.4	59.1	58.5
Total fiber (%, db)			7.4	11.7	10.4
Lipids (%, db)			1.4	1.6	2.6
Diet ingredients (g)	Casein	SMP	F-Pasta	L-Pasta	P-Pasta
Casein	18.2
SMP		18.2
F-pasta			90
L-pasta				90
P-pasta					90
Native starch (corn)	64.7	64.7	1.2	1.2	1.2
Cellulose	6.6	6.6
Lipids (soy)	6	6	4.3	4.3	4.3
Minerals	3.5	3.5	3.5	3.5	3.5
Vitamins	1	1	1	1	1
Total diet ingredients	100	100	100	100	100
Diet composition (wt%)	Casein	SMP	F-Pasta	L-Pasta	P-Pasta
Protein (%) *	16.4	16.4	16.7	16.8	17.0
Carbohydrate (%) **	61.6	61.6	57.9	57.1	55.5
Lipid (%) ***	6	6	5.4	5.6	6.4
Energy (Kcal/100 g)	366	366	347	346	348

F-pasta = faba bean-enriched pasta; L-pasta = lentil-enriched pasta; P-pasta = split pea-enriched pasta; SMP = soluble milk proteins; wt% = percentage by weight (%, wt/wt); db = dry basis; * Protein content in the diet was calculated from 90 g of legume-enriched pasta and determined using the Kjeldahl method (NF V 03–050, 1970). ** Carbohydrate contents of legume-enriched pasta diets are calculated from the carbohydrate added to the diet, i.e., native corn starch, and carbohydrate provided from legume-enriched pasta, i.e., total starch, determined while using an enzymatic assay kit (Megazyme, Co. Wicklow, Ireland; AACC method 76–13.01) and total fiber determined according to AOAC 991-42 (for soluble fiber) and AOAC 993-19 (for insoluble fiber) methods. *** Lipid contents of legume-enriched pasta diets were calculated from the lipid added to the diet, i.e., soy oil, and the lipids provided by legume-enriched pasta determined according to French government paper 08-09-1977.