Metabolite profile of raw and cooked pasta from whole wheat grain enriched with Bambara groundnut

This study assessed the metabolite profile of raw and cooked pasta from whole wheat grain enriched with Bambara groundnut using gas chromatography high-resolution time-of-flight mass spectrometry (GC-HRTOF-MS). Different metabolites (49), such as alcohols, amides, aldehydes, amines (4%), aromatic compounds (6%), fatty acids acid ethyl ester ketones lipids (2%), nucleobase phenolic plasticizer steroids, terpenes were found in samples. Ester (ethyl ester, methyl ester), miscellaneous compounds, pharmaceutical properties accounted for bulk Uncooked showed lower amounts (i.e., less diversity) (10) compared their counterparts (21), but 18 similar both uncooked pasta. Changes composition could be associated transformation during cooking since a larger number formed after cooking. would guide future utilization pulse-enriched provide direction further research metabolomic space. Novelty Impact Statement reported very first time produced flour technique. The is practical importance understating bioactive that are derivable consumption wheat-Bambara information studies In addition, climate-smart underutilized crops used enriching staples modifying staple foods data provided this also valuable designing pulses characteristics to groundnut.