Revalorization of protein-rich or fibre-rich chia by-products from defatted flours, as nutritional ingredients in the production of fresh pasta

Abstract Chia seeds present high nutritional value and potential for enhancing food formulations. This study evaluated the impact of incorporating underutilised chia by-products from chia oil extraction, specifically the fibre-rich and protein-rich fractions, as alternatives to animal protein in fresh pasta. Five formulations were developed: a control with wheat flour (W), egg yolk, and water; and four formulations where 10% of wheat flour was replaced with chia seeds (CS), whole chia flour (WCF), chia fibre (CF), or chia proteins (CP), omitting egg yolk and adding only water. The CP ingredient contained nearly twice the protein of chia seed flour, providing up to 28.6% of the daily protein requirement per 100 g of pasta. CF presented over 40% more dietary fibre than its seed source, enhancing fibre intake. Both by-products offered non-deficient levels of lysine—often limiting in cereals—and exceeded amino acid score requirements for several essential amino acids. Mineral content was highest in CF and CP pasta, with CP formulation doubled iron and zinc levels compared to control, improving dietary contribution. Phytic acid levels increased in CP pasta (208 mg/100g, in dry basis), potentially reducing iron and zinc bioavailability, as predicted by phytate/mineral molar ratios, while the inclusion of chia ingredients did not significantly affect the glycaemic index. Technologically, fortified pastas were slightly darker pasta and less firm, likely due to reduced gluten, though cooking quality was maintained. These findings support the use of chia by-products as functional ingredients to improve pasta´s nutritional profile, advancing sustainable food innovation.