Abstract:
Total or partial replacement of traditional durum wheat semolina (DS) by alternative flours, such
as legumes or wholegrain cereals in pasta improves their nutritional quality and can make them
interesting vector for fortification. Climate-smart gluten-free (-GF) flours, such as legumes (bambara
groundnut, chickpea, cowpea, faba bean, and pigeon pea), some cereals (amaranth, teff, millet, and
sorghum), and tubers (cassava and orange fleshed sweet potato), are of high interest to face
ecological transition and develop sustainable food systems. n this review, an overview and a critical
analysis of their nutritional potential for pasta production and processing conditions are undertaken.
Special emphasis is given to understanding the influence of formulation and processing on
techno-functional and nutritional (starch and protein digestibility) properties. Globally -GF flours
improve pasta protein quantity and quality, fibers, and micronutrients contents while keeping a low
glycemic index and increasing protein digestibility. However, their use introduces anti-nutritional
factors and could lead to the alteration of their techno-functional properties (higher cooking losses,
lower firmness, and variability in color in comparison to classical DS pasta). Nevertheless, these
alternative pasta remain more interesting in terms of nutritional and techno-functional quality than
traditional maize and rice-based gluten free pasta.
