Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality, nutritional and antioxidant properties.

This article focuses on the development and evaluation of gluten-free pasta enriched with germinated clove basil (Ocimum gratissimum) and sweet basil (Ocimum basilicum) seed flours as functional ingredients to enhance dietary fiber, minerals, protein, and antioxidant content. The study found that substituting 30% of gluten-free flour with clove basil seed flour and 15% with sweet basil seed flour produced pastas with acceptable sensory qualities, reduced cooking time, lower cooking loss, and similar texture to control pasta. Nutritionally, one serving (75 g) of clove basil seed pasta met significant proportions of daily requirements for dietary fiber, protein, magnesium, phosphorus, manganese, and copper for sedentary adult men and women, with sweet basil seed pasta providing slightly lower but notable nutrient contributions. The enriched pastas also exhibited higher total phenolic content and antioxidant capacity compared to control, suggesting potential health benefits. The study highlights the potential of underutilized basil seeds as valuable ingredients for creating nutrient-rich, gluten-free designer foods aimed at improving dietary quality and addressing lifestyle-related health issues.