The addition of fluted pumpkin (Telfairia occidentalis) leaf powder improves the techno-functional properties of cassava pasta

Leafy vegetables fortification enhanced the nutritional profile and reduced the glycemic index of yellow cassava pasta

“…The pasta was then dried in an incubator at 60 °C for 5–6 h. The pasta samples were stored in plastic amber bottles at −20 °C until needed for analysis. The pasta samples were weighed and cooked until the white core disappears using the method as described by Lawal et al 21 After cooking, the pasta was strained, cooled and weighed while 5 ml of sunflower oil was added to the water for cooking sample YPA5 O (YCP with 5% amaranth leaf powder plus 5 ml oil) to assess the impact of oil addition on the measured parameters.…”

“…The pasta was then dried in an incubator at 60 °C for 5-6 h. The pasta samples were stored in plastic amber bottles at −20 °C until needed for analysis. The pasta samples were weighed and cooked until the white core disappears using the method as described by Lawal et al 21 After cooking,…”

“…Several pasta products ( e.g. , macaroni, spaghetti, noodles) are becoming more popularly consumed in Africa within the last decade due to their delicious taste, extended shelf life, convenience and affordability 21–23 Nigeria, for instance, has become the 12th largest () instant noodle market in the world, with 1.76 billion servings of noodles annually 24 while pasta has become a ‘street food in several African countries’. 25,26…”

“…The unique combination between increasing consumption of cassava pasta in countries where this crop is a staple food and the interest in gluten-free alternatives in Western countries prompted us to study the techno-functional characteristics of YCP fortified with leafy vegetables powders. 13,21 Yellow cassava, having no gluten network to entrap the starch granules, has a high GI. 30,31 However, we hypothesized that the insoluble dietary fibre of the leafy vegetables can also create a network to delay starch hydrolysis while the polyphenols in the vegetables can also reduce amylase activity.…”

“…20 As a result of increasing urbanisation and changes in food habits, the pasta market is growing in the low-and middle-income countries of Africa. Several pasta products (e.g., macaroni, spaghetti, noodles) are becoming more popularly consumed in Africa within the last decade due to their delicious taste, extended shelf life, convenience and affordability [21][22][23] Nigeria, for instance, has become the 12th largest (https://instantnoodles.org/en/noodles/market.html) instant noodle market in the world, with 1.76 billion servings of noodles annually 24 while pasta has become a 'street food in several African countries'. 25,26 Several authors evaluated the fortification of wheat-based pasta with leaf powder and reported the improvement of the nutritional profile of the functional pasta.…”