Effect of Incorporating Fish Protein Hydrolysate into Pasta: Impact on Protein Digestibility, Starch Digestibility, Amino Acid, and Fatty Acid Profiles

The incorporation of fish protein hydrolysate (FPH) with the concentration of 5, 10, 15 and 20% prepared from fish waste using 1% pepsin enzyme was found beneficial in semolina-based pasta. The In-vitro protein and starch digestibility of the FPH incorporated pasta were studied. Besides, amino acid and fatty acid composition of the pasta were also evaluated. The protein digestibility of the pasta was in the range of 80.32% to 83.76% and digestibility curve was generated by plotting the pH and time. The value of sugar released at 20 min, 60 min and 120 min was recorded and a graph was developed showing readily digestible starch (RDS) and slowly digestible starch (SDS). The pasta's diverse amino acid profile, including 8 essentials and 9 non-essentials, alongside saturated fats at 39.93%-44.65% and PUFA at 12.49%-16.27%, collectively define its nutritional quality.