CONVENIENCE AND HEALTH FOODS 3 (1+2)

Lesson 6 : Pasta Products

Alternative raw materials for pasta products

• Cereals other than wheat semolina, legume or other food crops can be used for pasta making to have products of better nutritional quality.
• Durum wheat is substituted with maize flour at 20 percent and 40 percent w/w basis.
• Products can be supplemented with 8 percent defatted soya flour or 0.3 percent L-Lysine.
• Amaranth, spinach, egg, peanut flour, cassava, flour, pea flour, fish protein concentrate or rice flour can be added to improve nutritional quality of pasta.