Use of different ratios of by‐product from mung bean dry‐dehulling in pasta making: nutritional quality, textural and cooking attributes, overall acceptability and in‐vitro antioxidant release from the pasta.

This article focuses on the use of mung bean by-product flour (MBBF), derived from the husk and broken endosperm of dehulled mung bean seeds, as an antioxidant dietary fibre ingredient in pasta formulation. Incorporating 10–20% MBBF into pasta significantly increased its total dietary fibre (7.5–13.5 g/100 g) and phenolic content, enhancing antioxidant activity while maintaining acceptable sensory qualities. Although higher MBBF levels improved nutritional value, they also altered pasta's texture by increasing hardness and reducing cohesiveness, tensile strength, and elongation rate, as well as affecting cooking properties such as cooking loss and optimal cooking time. During in vitro digestion, phenolics and chlorophyll from MBBF-enriched pasta were released, resulting in substantially higher antioxidant activities compared to undigested pasta. The study suggests MBBF as a promising ingredient for producing high-fibre, antioxidant-rich pasta and contributing to sustainable food production through by-product valorization.