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


  • Veena U. K National Academy of Agricultural Research Management (NAARM), Hyderabad, Telangana
  • Shobha D AICRP (Post Harvest and Engineering Technology) UAS, GKVK, Bangalore, Karnataka
  • Neena Joshi Department of Food Science and Nutrition, UAS, GKVK, Bangalore, Karnataka
  • Darshan M. B AICRP (Post Harvest and Engineering Technology) UAS, GKVK, Bangalore, Karnataka,
  • Benherlal P.S Department of Agricultural Biotechnology, UAS, GKVK, Bangalore, Karnataka




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


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How to Cite

U. K, V., S. D, N. Joshi, D. M. B, and B. P.S. “Spirulina Enriched Gluten Free Quality Protein Maize (QPM) Pasta As Functional Food”. Emirates Journal of Food and Agriculture, vol. 34, no. 4, June 2022, doi:10.9755/ejfa.2022.v34.i4.2853.



Research Article