Development and standardization of composite flour pasta incorporated with quinoa (Chenopodium quinoa) and garden cress seed (Lepidium Sativum L.)

Abstract

The present study focuses on developing and standardizing a health-oriented composite flour pasta enriched with quinoa (Chenopodium quinoa) and garden cress seeds (Lepidium sativum L.), alongside wheat flour and green gram. Designed for health-conscious individuals seeking nutrient-rich, convenient food options, this innovative pasta aims to provide balanced nutrition. Four formulations (T0, T1, T2, T3) were prepared with varying ratios of quinoa flour, wheat flour, green gram flour, and garden cress seed powder: 00:76:24:00, 40:35:24:01, 35:40:24:01, and 30:45:24:01, respectively. Sensory evaluation identified T1 (40:35:24:01) as the most preferred formulation. Proximate analysis of T1 revealed a nutrient profile of 10.9% moisture, 3.49% fat, 7.88% protein, 75.8% carbohydrates, 1.6% fiber, and 1.05% ash per 100g. With excellent sensory and textural properties, T1 demonstrates promising potential as a nutritious, quick-preparation food choice for health-conscious consumers.