Nutritional Characteristics of Spaghetti Produced from Blends of Wheat-Sorghum-Bombax costatum Calyces

Abstract

The study evaluated the quality of spaghetti produced from blends of wheat, sorghum, and Bombax costatum calyces flour. Wheat flour was partially replaced with sorghum flour and Bombax costatum calyces flour at different ratios (100:0:0, 20: 80: 0, 20: 70: 10, 20: 60: 20, 20: 50: 30, and 20: 40: 40) with the 100:0:0 as control. The resulting composite flours were used to make spaghetti. Standard methods were employed in raw material preparation and analyses (proximate, minerals, vitamins and anti-nutrients). Results showed that the addition of sorghum and Bombax costatum calyces flour enhanced the nutritional profile of the spaghetti; Fiber (2. 35-8. 55%), ash (2. 03-3.56), fat (3.30-3.83%) and moisture (9.28-13.25%) levels increased, while protein (9.31-10.25%) and carbohydrate contents (65.47-68. 82%) decreased compared to 100% wheat samples in spaghetti. Mineral and vitamin contents increased with level of Bombax costatum calyces inclusion in the blends with blended spaghetti samples notably containing higher amounts of essential minerals such as iron, calcium, magnesium, potassium, and phosphorus, along with vitamins A, C, and E, compared to 100% wheat sample. Although some antinutritional components were detected, their levels were generally low and further decreased after processing into spaghetti. The study demonstrates that incorporating sorghum and Bombax costatum calyces flour into wheat-based spaghetti can improve its nutritional profile of blended flour spaghetti. The study highlights the potential of Bombax costatum calyces as a functional ingredient for development of healthier and diverse pasta products.