Spirulina enriched gluten free quality protein maize (QPM) pasta as functional food

The gluten-free Quality Protein Maize (QPM) and pasta made from such grains would have far-reaching implications for achieving nutritional stability. As a result, the aim of this study was to see whether QPM combined with legume flours could be used make (pasta without gluten protein). Furthermore, effect adding spirulina (2, 4, 6, 8 10 %) on color, appearance, cooking, physical, sensory quality examined. best-accepted combination (QPM flour 60 %, black gram 30 defatted soy guar gum 2 %-Q) enriched Spirulina 6 % -S) were compared control (100 whole wheat flour-C). functional cooking parameters as bulk density (0.54 kg/m3), swelling index (1.3 g/g), cooked weight (11.0 g) slightly higher reasonable loss 7.6 %. nutrients protein (21.6 %), calcium (44 mg iron (8.6 lysine (3.1 g/100g protein), tryptophan (0.81 protein) reported in dietary composition (S). Further addition resulted 16-fold increase carotenoid content