Sesbania grandiflora as a food ingredient in pasta making: Processing, rheology, and its quality evaluation.

Sesbania grandiflora (SG) possess numerous medicinal uses but are hardly utilized in
the diet. This study has attempted to develop pasta with varying concentrations (1%,
3%, and 5%) of distinctly dried SG flowers with T. durum wheat semolina flour. The
formulated products were evaluated for cooking quality, sensory attributes, nutritive
composition, and glycemic index (GI). As a result, the nutritional profile of SG cabinet
oven-dried flower powder showed high protein (17.02%) and dietary fiber content
(40.92%), whereas SG freeze-dried pasta (SGFD5) revealed high protein (11.78%), in�soluble fiber content (11.64%), and better cooking quality (4.68%). Both the pasta
depicted low GI (<55). Scanning electron microscope (SEM) images reveal the rela�tionship between starch granules and protein matrix in pasta. To conclude, the SG
flower incorporation resulted in the development of pasta with better cooking quality,
organoleptic property, and low GI, hence confirming its potential as food for diabetic
subjects.
Novelty impact statement:
• Sesbania grandiflora enriched durum wheat pasta was developed
• Nutritional quality of durum wheat pasta increased by addition of Sesbania gran�diflora without altering the sensory parameters.
• Sesbania grandiflora addition decreased glycemic index and made pasta suitable
for diabetic patient's consumption
• Addition of flower in durum wheat pasta also imparted natural color