In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition

Soy protein isolate and egg white were added to cassava-banana gluten-free pasta the effects on nutritional quality, digestibility properties, corrected amino acid (PDCAA), sensory acceptance of was observed. Banana-cassava composite flour (75:25) blended with soy or at following rates: 0, 5, 10, 15 g/100 g flour. Cooked samples analysed for total phenolic content (TPC), antioxidant activity, profiles, content, starch digestibility, score (PDCAAS). Addition both proteins decreased increased improved balance profile, PDCAAS whereas only enhanced TPC capacity banana-cassava pasta. An protein-fortified had better customer purchase intent than inclusion. • The quality addition evaluated gave a Protein exhibited lower glycaemic properties incorporation in GF Egg inclusion then