Proximate, pasting, microstructural and sensory properties of gluten‐free pasta from high‐quality provitamin A cassava and Bambara nut flour composites
Pasta from PVA and BF blends showed varied qualities but pasta from the 60:40% (PVA:BF) blends showed the most significant qualities with acceptable sensory attributes, offering a promising gluten-free alternative for gluten-intolerant consumers and could possibly reduce the reliance on wheat imports for pasta production, addressing both health and economic challenges. © 2025 Society of Chemical Industry.
Authors
- Modupeola A. Oguntoye (ORCID: https://orcid.org/0000-0002-0803-3347)
- Abiodun Adekunle Olapade
- Esther O. Kilanko
Institutions
- University of Ibadan (NG)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-04-12
- DOI
- https://doi.org/10.1002/jsfa.14282
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00