Structural, Culinary, Nutritional and Anti- Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta.

Wheat pasta has a compact structure built by a gluten network entrapping starch granules
resulting in a low glycemic index, but is nevertheless unsuitable for gluten-intolerant people.
High protein gluten-free legume flours, rich in fibers, resistant starch and minerals are thus
a good alternative for gluten-free pasta production. In this study, gluten-free pasta was produced
exclusively from faba, lentil or black-gram flours. The relationship between their
structure, their cooking and Rheological properties and their in-vitro starch digestion was
analyzed and compared to cereal gluten-free commercial pasta. Trypsin inhibitory activity,
phytic acid and α-galactosides were determined in flours and in cooked pasta. All legume
pasta were rich in protein, resistant starch and fibers. They had a thick but weak protein network,
which is built during the pasta cooking step. This particular structure altered pasta
springiness and increased cooking losses. Black-gram pasta, which is especially rich in soluble
fibers, differed from faba and lentil pasta, with high springiness (0.85 vs. 0.75) and less
loss during cooking. In comparison to a commercial cereal gluten-free pasta, all the legume
pasta lost less material during cooking but was less cohesive and springy. Interestingly, due
to their particular composition and structure, lentil and faba pasta released their starch more
slowly than the commercial gluten-free pasta during the in-vitro digestion process. Antinutritional
factors in legumes, such as trypsin inhibitory activity and α-galactosides were
reduced by up to 82% and 73%, respectively, by pasta processing and cooking. However,
these processing steps had a minor effect on phytic acid. This study demonstrates the
advantages of using legumes for the production of gluten-free pasta with a low glycemic
index and high nutritional quality.