Formulation of high-protein gluten-free pasta using lupine, whey protein concentrate, and Psyllium: Nutritional and functional quality assessment

• Developed a nutritionally enriched gluten-free pasta using high-value ingredients such as lupine seeds and whey protein concentrate to enhance protein and mineral content. • Incorporated psyllium husk as a natural binder, contributing to improved dough structure and providing bioactive phytochemicals like phenolics and flavonoids. • Comprehensive analysis of raw ingredients assessed proximate composition, mineral and amino acid profiles, anti-nutritional factors, and phytochemical properties. • Final product evaluation demonstrated significant improvements in nutritional quality, physical attributes, and cooking performance compared to conventional gluten-free pasta. • The study presents a promising functional alternative suitable for individuals requiring gluten-free diets, combining enhanced nutrition with desirable textural and cooking qualities. Conventional gluten-free pasta (GFP), primarily formulated from corn and rice flours, is often limited by low nutritional value and poor quality attributes. Attempts have been made to include some legumes, not including lupin. This study aimed to develop a nutritionally enriched GFP with improved physicochemical and cooking characteristics. A formulation approach was employed using lupine seeds (sweet and bitter varieties) as sources of protein and minerals, whey protein concentrate (WPC) to enhance protein content, and psyllium seed extract as a natural hydrocolloid providing phenolics and flavonoids. Raw materials were comprehensively characterized through proximate composition, mineral analysis, amino acid profiling, in vitro protein digestibility, calculated protein efficiency ratio (C-PER), and assessment of anti-nutritional factors, while phytochemical analysis quantified phenolic and flavonoid content in psyllium extract. The final GFP formulations were evaluated for chemical composition, protein quality indices, physical properties, and cooking performance. Results demonstrated substantial nutritional improvements in lupine–WPC-enriched GFP compared to the control, with increases in protein (122%), fat (55%), ash (105%), chemical score (155%), and computed PER (51%), alongside a 30% reduction in nitrogen-free extract. Energy content remained largely unchanged. In addition to enhanced nutritional quality, the product exhibited favorable physical and cooking characteristics, indicating improved consumer acceptability. These findings highlight the potential of lupine, WPC, and psyllium as functional ingredients for the development of high-quality GFP, offering a promising alternative for individuals adhering to gluten-free diets.