Bioactive Components, Nutrients and Sensory Evaluation of Pasta Developed from Germinated Brown Rice and Wheat Composite Flours

Abstract

This study evaluated the bioactive, nutritional and sensory attributes of pasta developed from composite flours of wheat and germinated brown rice (GBR). Pasta was prepared using wheat-GBR flour blends at 70:30 and 50:50 ratios, with GBR germinated for 12, 24 and 36 hours and 100% wheat pasta as the control sample. Analyses included total phenolic content (TPC), total flavonoid content (TFC), gamma-aminobutyric acid (GABA), proximate composition, vitamins, minerals and sensory attributes using standard AOAC and spectrophotometric methods. Results for the bioactive compounds such as TPC (254.58- 338.50 mg/GAE/100 g), TFC (233.56-275.46 mg/QUE/100 g) and GABA (2.38-4.27 mg/100 g), increased significantly (p < 0.05) with germination time. Results of the proximate analysis showed a significant increase (p < 0.05) in moisture content (4.06% -5.86%), ash (1.26% - 1.8%), fat (2.21% -3.30%), protein (11.26%-13.51%), dietary fibre (5.65%- 8.77%) and total carbohydrate (67.67%-73.07%) with longer germination and higher GBR inclusion.Results for the vitamins such as B1 (0.5-0.84 mg/100 g), B2 (0.30- 0.56 mg/100 g), B3 (5.29-8.02 mg/100 g), B6 (0.77-1.28 mg/100 g), B9(0.99- 3.14 mg/100 g and E (1.70-2.16 mg/100 g), showed that vitamins B1- B9 and E levels improved across germinated samples, particularly at 36 hours. Mineral concentrations composition including calcium (25.67-39.65 mg/100 g), iron (3.07-4.25 mg/100 g), zinc (1.85-2.60 mg/100 g), magnesium (27.62-53.99 mg/100 g), phosphorus (22.11-70.15 mg/100 g) and selenium (4.03-9.17 mg/100 g), were also elevated. The 36 h 50:50 W-GBR sample consistently showed the highest nutritional and functional value. While the 100% wheat pasta was most preferred, the 36 h 50:50 blend, maintained acceptable sensory scores.