Proximate, pasting, microstructural and sensory properties of gluten‐free pasta from high‐quality provitamin A cassava and Bambara nut flour composites.

BACKGROUND: The rising demand for gluten‐free pasta alternatives, as a result of celiac and non‐celiac gluten sensitivities and reliance on imported wheat in sub‐Saharan Africa, necessitates locally sourced options. The present study develops gluten‐free pasta from flour blends of high‐quality provitamin A cassava (PVA) flour and Bambara nut flour (BF). The objective was to assess the proximate, physical, cooking and sensory properties of pasta produced from PVA–BF blends. Five pasta samples were prepared from PVA and BF blends in ratios of 100:0 (B0), 90:10 (B10), 80:20 (B20), 70:30 (B30) and 60:40% (B40), respectively. The resulting pasta samples were evaluated for proximate composition, cooking qualities (yield, time and loss), colour (L*, a* and b* attributes), pasting, microstructural [using scanning electron microscope] and sensory properties. Data were analysed using analysis of variance. RESULTS: Pasta showed significant increases in g kg−1 serving for protein (18.3–61.7 g kg−1), fat (3.4–11.3 g kg−1), fibre (1.6–5.5 g kg−1) and ash (10.3–13 g kg−1) contents with increasing BF inclusion, with the highest values observed in pasta B40. Cooking yield (173.33–233%) and time (8.05–11.39 min) increased with increasing BF inclusion levels, whereas cooking loss (6.67–20%) was moderate in pasta B40 (10%). Decreased lightness (L* = 23.74–26.86), increased redness (a* = 23.74–26.86) and increased yellowness (b* = 0.66–1.86) were observed with increasing BF inclusion. Pasta B0 showed peak, trough, final, breakdown and setback viscosities of 3257, 2271, 3501, 1231 and 887 RVU, respectively, which decreased significantly with BF inclusion. PVA–BF pasta showed pasting time and temperature of 5–7 min and 70–78 °C, respectively. Microstructure showed increased surface roughness with higher BF levels. Sensory evaluation revealed that pasta B40 had the highest overall acceptability after wheat pasta. CONCLUSION: Pasta from PVA and BF blends showed varied qualities but pasta from the 60:40% (PVA:BF) blends showed the most significant qualities with acceptable sensory attributes, offering a promising gluten‐free alternative for gluten‐intolerant consumers and could possibly reduce the reliance on wheat imports for pasta production, addressing both health and economic challenges. © 2025 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]