Amino acid profile and colour characteristics of pasta produced from whole wheat and defatted sesame seed composite flour

Abstract

This study assessed the amino acid profile and colour characteristics of pasta produced from flour blends of whole wheat and defatted sesame seeds flour at percentages ratio of 100:00 (WFO), 95:5 (WDS1), 90:10 (WDS2), 85:15 (WDS3) and 80:20 (WDS4). The 100% (WFO) served as the control and standard analytical protocols were used. The results showed an increase in essential amino acids with leucine, lysine and phenylalanine having dominance and ranged between 6.12 - 7.35g/100g protein, 3.48 - 6.33 g/100g protein and 4.36-4.40 g/100g protein respectively. The defatted sesame seeds showed an appreciable increase in both the essential and non-essential amino acids. The colour of the pasta deepened as the defatted sesame seeds flour substitution increased. The control (WFO) had a higher lightness (L*) and b* values compared with the pasta made from the composite flour blends. Substitution with defatted sesame seeds flour improved the amino acids profile and this could be of nutritional advantage especially in the rural areas in developing