Development of Fibre and Protein-Rich Macaroni from Phaseolus lunatus, Manihot esculenta, and greens of Pisum sativum: Selection of Best Samples by a Sensory Evaluation, MAHP, and TOPSIS Method

Food products like macaroni are very trendy nowadays. Macaroni is a staple diet for Italian people. There are so many ways of making macaroni. It is normally prepared with wheat flour by adding water or eggs. After the revolution in the food industry, a variety of ingredients are now used to prepare various types of macaroni. The primary objective of this study is to investigate the incorporation of soybeans, lima beans, pea husk powder, and tapioca into macaroni production, with a focus on optimizing the nutritional content, sensory qualities, and sustainability aspects of the final product. By harnessing the individual strengths of these ingredients, this research aims to contribute to the development of healthier and more environmentally friendly macaroni alternatives. Four different samples of macaroni were made using a variation of lima seed flour, pea husk powder, tapioca, soybean flour, and wheat flour. Sample ‘A’ constitutes 20 g lima seed flour and 5 g pea husk powder, Sample ‘B’ constitutes 15 g lima seed flour and 10 g pea husk powder, Sample ‘C’ constitute10 g lima seed flour and 15 g pea husk powder, and Sample ‘D’ constitute 5 g lima seed flour and 20 g pea husk powder. The sensory result showed that Sample A (8.5 ± 1.0) with higher overall acceptability, followed by Sample B, C and D. The result of the MAHP of CI value (Consistency Index) was 0.008, and CR (Consistency Ratio) was 0.005. A CI of less than 0.1 is acceptable. Positive and Negative Ideal Situation of Sample A was found to be 0 and 0.58911, and the ranking by TOPSIS was found to be 1 for Sample A, indicating higher acceptability. The proximate analysis result showed that the newly developed macaroni contains a larger amount of fiber (10.23 g). The calorie content of newly developed macaroni is 380.67 Kcal, and it has a high protein content (22.82 g).