Proximate analysis of dietary fibre-enriched pasta

Abstract

This study investigates the proximate composition of dietary fibre-enriched pasta, focusing on the nutritional impact of adding various fibre sources, such as wheat bran, oat fibre, and psyllium husk, at different inclusion levels. Traditional pasta is often low in dietary fibre, limiting its health benefits; thus, incorporating fibre aims to enhance its nutritional value, potentially aiding in digestion, blood glucose regulation, and lowering chronic disease risk. Proximate analysis was conducted to measure moisture, protein, fat, ash, carbohydrate, and dietary fibre contents. Results showed that fibre-enriched pasta had significantly lower moisture and carbohydrate content but higher ash and dietary fibre levels compared to the control, with minimal impact on protein and fat content. Statistical analysis confirmed significant differences in key nutritional parameters across fibre-enriched samples, underscoring the potential for dietary fibre-enriched pasta to serve as a nutritious alternative to conventional pasta.