Cent Protein Research Articles

ADT 6-A high yielding blackgram variety suitable for rice fallow condition of cauvery Delta Zone

A high yielding blackgram variety ADT 6 suitable for rice fallow season of Cauvery Delta Zone was released during 2017. The variety ADT 6 (ADBG 13004) is a cross derivative of VBN 1 x VBG 04-006 and matures in 65-70 days. The plant type is semi erect and determinate. The seeds are bold, black oval in shape with dull lustre and the mean 100 seed weight is 4.7 g. The variety manifests good battering and recorded an average of 21.6 per cent protein and 5.7 % arabinose content. The average yield of ADT 6 is 741 kg/ha which is 13.8 per cent increased yield over ADT 3(651 kg/ha). The culture possesses moderate resistance to Mungbean Yellow Mosaic Virus (MYMV), leaf crinkle and powdery mildew diseases. The variety is fast spreading among the farmers of Cauvery Delta as a rice fallow blackgram variety.

Abundance and foraging behavior of native insect pollinators and their effect on mustard (Brassica juncea L.)

A field experiment was carried out in Gazipur, Bangladesh to find out the abundance and behavior of native insect pollinators and their impact on the yield and seed quality of mustard (Brassica juncea L.). Total 8 species of insects under 8 different families in 3 orders were found as pollinator and their abundance ranged from 0.5 to 6.6/30 sweeps. The pollinator insects revealed statistically higher abundance compared to pest, predator and other category. The pollinators were most abundant at 11.0 hrs of the day and differed in their landing duration on flower. Ant and cabbage butterfly stayed statistically similar and longer time (24.1 and 23.5 sec., respectively). The highest yield (994.3 kg/ha) was obtained from insect managed pollination treatment followed by open (759.7 kg/ha) and enclosed condition (272.3 kg/ha). Insect pollination revealed higher percentage of germination, t100-seed weight, per cent oil and protein content but the results did not differ statistically.
 Bangladesh J. Zool. 46(2): 117-123, 2018

Sensory, keeping and nutritional qualities of Soyaladoo before and after storage

Soybean is one of the most important legumes having more than 40 per cent protein. It can be effectively used for supplementing cereal based products due to its amino acids profile. Beside this it contents a good amount of minerals and vitamins, hence, by taking into account the different properties of soyabean, it is considered to be use for the preparation of Soyaladoo which can be good supplement to pre-school children. The formulation and preparation of Soyaladoo is done. The soyladoo is evaluated for its keeping, sensory and nutritional qualities and noticed that no significant changes were observed in the keeping, sensory and nutritional qualities in Soyaladoo . Hence, Soyaladoo can be good supplement pre-school children.

Process optimization for enzymatic hydrolysis of whey protein concentrate

A study was under taken to optimize the enzymatic hydrolysis of whey protein concentrate for utilizing the resultant hydrolyzate in ragi based functional weaning food. Spray dried Whey protein concentrate (WPC) was reconstituted and heated to 80 o C for 5 min. The reconstituted medium was inoculated separately with Neutrase, papain and trypsin enzymes at various enzyme to substrate ratio (E: S) and incubated for a period of 180 h at their respective optimum pH and temperature. The effect of enzyme on degree of hydrolysis was monitored at a regular interval of 30 minutes by measuring change in pH. From among the three enzymes tried for enzymatic hydrolysis, it was observed that Neutrase enzyme is superior with respect to the extent of hydrolysis obtained followed by trypsin and papain. Neutrase enzyme could able to give hydrolysis of 6.08 per cent degree of hydrolysis within 150 minutes of duration. From the study, it was found that reconstituting the spray dried WPC at 15 per cent protein level and adding Neutrase enzyme at concentration of 1:50 and incubation for a period of 150 min is optimum for obtaining the maximum degree of hydrolysis. Spray dried WPC reconstituted to 15 per cent protein level and hydrolysed using Neutrase enzyme at 1:50 ratio for a period of 150 min was further used in the formulation of weaning food.

Development, sensory and nutritional evaluation of Bajra mix products

All the products prepared with incorporation of ground nut flour, wheat flour, chickpea flour were acceptable. The various parameters such as moisture, fat, crude protein, carbohydrate, crude protein and total ash were analyzed. Organoleptic acceptability of incorporated products were analyzed by panel member. 20% incorporated Laddus , 20% incorporated Papdi , 40% incorporated Tikki , 40% incorporated biscuit and 40% incorporated Pua had better sensory characteristic than other incorporated products. Bajra is an important source of energy, protein, vitamins and minerals. It contains 9 to 13 per cent protein. It is rich in B vitamins, potassium, magnesium, iron, zinc, copper and manganese. It is gluten free grain. It is very high in calories it greatly helps growing children and pregnant women.

Studies on chemical quality of ginger (Zingiber officinale L.) milk shake

India is the largest milk producing country in the world with 155.5 million tones milk production (2015-16). Milk shake, a product of Western origin, is obtained by freezing a mix very similar to soft serve ice-cream mix and speed mixing the frozen product in a mixture to make it pourable and generate foam in it. It has lower fat and sugar contents and higher milk SNF content than ice-cream. Ginger is a popular home remedy in India today. The medicinal properties of ginger in preventing cough and cold are well documented taking into account the medicinal properties of ginger, the present research “Studies on Chemical Quality of Zingiberofficinate L. milk shake by addition of Ginger juice control, 2.5 per cent, 5 per cent,7.5 per cent, 10 per cent of milk (V/V). The different chemical properties and sensory quality are determined. It was concluded that increase in level of ginger juice significantly decreased in total solid, fat, protein and increased in acidity per cent of milk shake. most accepted Treatment i.e. addition of ginger juice 5 per cent was contained 6.67, 26.71, 0.162 and 5.58 per cent fat, total solid, acidity and protein respectively.

Effect of Chemically Disinfected Wheat Straw on the Growth and Yield of Pleurotus Ostreatus Mushroom

We investigated the effect of chemically disinfected wheat straw on the growth and yield of oyster mushroom (Pleurotus ostreatus). Various levels of treatments combined with different time (12, 18 and 24 hours) and dose of Formalin (250, 500 and 750ppm) and Bavistin (75ppm) were used, and the results were compared with the control. Compared to the control, almost all the treatments showed increased values, and among them significantly higher mycelium running rate, the lowest time from stimulation to primordial initiation and to harvest, number of primordial per packet, number of fruiting body per packet were found in treatment consists of 750ppm of Formalin with 75ppm of Bavistin for 18 hours. Length and diameter of the stipe, diameter and thickness of pileus, biological yield, economic yield, dry yield and biological efficiency were also significantly increased in this treatment. Wheat straw treated with 500ppm of Formalin with 75ppm of Bavistin for 18 hours performed best in terms of per cent protein and nitrogen content. However, weight of individual fruiting body was significantly higher when treated with 250ppm Formalin with 75ppm of Bavistin for 24 hours.As the sterilization of wheat straw using 750ppm of formalin with 75ppm of Bavistin for 18 hours could control pathogens and gave increased yield, this treatment might be useful as an economically effective treatment for the highest yield of oyster mushroom.

Effect of sowing date on grain quality of sorghum (Sorghum bicolor L. moench) in the Nile corridor agroecological zone of South Sudan

Sorghum ( Sorghum bicolor (L.) Moench) is a staple food for a considerable number of people in Africa and Asia. However, poor grain quality is a major concern for the rural communities who depend mainly on sorghum grain for food. Protein, minerals and tannins are important indicators of grain quality. Their quantity is critical in choice of variety to grow for food. An experiment was carried out in a randomised complete block design by sowing 5 sorghum varieties on 18 th June, 29 th June and 10 th July 2015 - in Bor and Arek South Sudan. The objective of the study was to determine the effect of sowing date on protein, tannins, iron and zinc content in sorghum. Grain samples of five sorghum varieties sown on various dates were collected and analysed at Kenya Agricultural and Livestock Research Organization (KALRO) Njoro. Protein content was determined using method 44 from Association of American Cereal Chemists. Tannins were determined using the Improved Vanillin- Hydrochloric Acid Assay (IVHAA) while minerals; iron and zinc were determined using Atomic Absorption Spectrophotometry. Significant site by variety by sowing date interactions at P < 0.05 level of probability were obtained for protein, iron and zinc content of sorghum varieties but not for tannins. Highest protein content of 11.55 per cent was achieved when varieties were sown on 29 th June in Bor. Protein of 11.40 per cent was obtained when varieties were sown on 18 th June in Arek. At Bor, Beer, Dhet and Seredo varieties; 12.76, 11.0 and 10.64 per cent protein respectively were recorded. At Arek, Beer Seredo and Dhet attained 12.03, 10.92 and 10.60 per cent protein content respectively. Sorghum varieties sown on 18 th June had less tannins of 1.19 mgml -1 in Bor and 1.09 mgml -1 in Arek while varieties sown on 10 th July had highest tannins 1.49 mgml -1 in Bor and 1.40 mgml -1 in Arek. Amongst the varieties, Seredo and Agany contained high tannins while Beer and Dhet contained less tannins. Iron and zinc content in sorghum showed higher values for 29 th June sowing date both in Bor and Arek. The study showed that Beer and Dhet varieties have good quality grains that can be used to improve human nutrition, hence can be recommended to sorghum farmers in Bor and Arek region. Keywords: Sorghum, Date, Grain quality, Cluster, Tannins, Protein, Iron, Zinc

Quality attributes of chevon patties incorporated with camel milk protein hydrolysates

PurposeThe purpose of the present study was to investigate the effect of camel milk protein hydrolysates (CMPHs) on physico-chemical, sensory, colour profile and textural quality attributes of chevon patties.Design/methodology/approachCamel milk proteins were hydrolyzed with three different proteolytic enzymes, viz., alcalase (CMPH-A), α-chymotrypsin (CMPH-C) and papain (CMPH-P), and dried to powder form before further utilization. Four treatments were prepared with incorporation of CMPH, viz., CMPH 0 per cent (C), CMPH-A 0.09 per cent (T1), CMPH-C 0.06 per cent (T2) and CMPH-P 0.09 per cent (T3), in the product formulation. The developed goat meat patties were evaluated for physico-chemical (pH; emulsion stability, ES; cooking yield, CY; water activity, aw), instrumental colour and texture profile and sensory attributes.FindingsThe pH, moisture, fat and ES values of goat meat emulsions were comparable amongst treatments as well as with the control; however, treated emulsions had higher ES and moisture content. The pH and moisture per cent of cooked chevon patties varied significantly, whereas other physico-chemical (CY, aw, per cent protein, per cent fat, per cent ash and per cent dietary fibre) as well as dimensional parameters (per cent gain in height and decrease in diameter) were comparable amongst treatments and the control. Hardness, springiness, stringiness, cohesiveness, gumminess and resilience of chevon patties decreased significantly (p < 0.05) with the incorporation of CMPH than that of the control; however, the values were comparable among all the treated products. Protein hydrolysate in chevon patties resulted in significant increase in redness (a*) values, whereas all other parameters (L*, b* and hue) decreased significantly as compared to that of the control. The colour and appearance, texture, juiciness overall acceptability scores were comparable in all the treated products and were significantly (p < 0.05) higher than the control. The flavour scores of C, T1 and T3 were comparable but significantly lower than that of T2. The overall acceptability scores of T1 and T2 were also comparable and significantly higher than C and T3; however, the highest score was recorded for T2.Practical implicationsResults concluded that chevon patties with acceptable sensory attributes and improved CY and textural attributes can be successfully developed with the incorporation of CMPH.Originality/valueThe protein hydrolysates of different food proteins could be explored in a same pattern to find out their implication in food matrices.

Evaluation of flash dried yeast as a nutritional supplement in plant-based practical diets for Pacific white shrimp Litopenaeus vannamei

Growth and digestibility trials were conducted to evaluate the use of flash dried yeast (FDY) as a supplement in practical shrimp feeds. The six-week growth trial evaluated the effects of FDY supplementation (0, 10, 20, 40 and 60 g kg–1) in the plant-based practical diet on the performances and proximate compositions of juvenile Pacific white shrimp, Litopenaeus vannamei. Final biomass, final mean weight, per cent weight gain (WG), feed conversion (FCR) and protein retention efficiency (PRE) of Pacific white shrimp were not significantly influenced when FDY was added up to 40 g kg–1 of the diet. However, 60 g kg–1 FDY supplementation significantly reduced growth, feed utilization and protein retention. Supplementation of FDY in the practical diets of Pacific white shrimp did not affect protein, moisture, lipid, crude fibre, and ash content of whole shrimp body. Apparent digestibility coefficients of energy, protein, and amino acid (AA) for FDY were determined using chromic oxide as an inert marker and the 70:30 replacement technique. The energy and protein digestibility of FDY were 38.20% and 53.47%, respectively, which were significantly lower than fishmeal (FM) and soybean meal (SBM) that were run at the same time. Most amino acid digestibility of FDY was lowest among the three ingredients tested. Results of this work indicated that energy, protein and amino acid digestibility of FDY are lower compared to SBM and FM, and high levels supplementation (≥60 g kg–1) of FDY can cause negative effects to the growth response of Pacific white shrimp. Based on these results, further research regarding the effects of the low level inclusion of FDY in practical diets on immune responses of Pacific white shrimp is warranted.

STUDIES ON PHYSICO-CHEMICAL PROPERTIES OF SANGAMNERI GOAT MILK IN VARIOUS SEASONS OF MILKING

The objective of the research work to study the physico-chemical properties of Sangamneri goat milk namely fat, protein, lactose, total ash, titratable acidity, pH and total solids. During the entire study the fresh goat milk samples of Sangamnari goats were analyzed for chemical properties such as fat, protein, lactose, total ash, titratable acidity, pH and total solids also the minor content viz. Fe, Cu, Mn, and Zn of Sangamneri goat milk in summer, rainy and winter seasons, respectively. The data were statistically analyzed by using completely Randomized Design (CRD) with three treatment and six replications. There was significant variation (P&lt;0.05) was observed among the season of milking as regard iron, manganese, copper and zinc content of Sangamneri goat milk. &#x0D; There was no significant (&lt;0.005) among the seasons of milking in respect of protein, total ash, titratable acidity, pH and total solids. Whereas, significant variation P(&lt;0.005) was observed among the season of milking as regard fat, lactose, iron, manganese, copper and zinc content of sangamneri goat milk. The overall mean values of chemical composition of milk were 5.24 per cent fat, 3.62 per cent protein, 4.06 per cent lactose, 0.76 per cent total ash, 0.128 per cent titratable acidity, 6.42 pH and 13.62 per cent total solids of Sangamneri goat milk. The mean values of fat, lactose content of Sangamneri goat milk significantly increased from summer to winter season.

Consumer responsibility of low sugar, low calorie and fibre enriched Lal Peda

Varanasi, the city of gallis and ghats is not only famous for its Banarasi saree and Banarasi paan, but also famous for the Lal Peda loaded with higher amount of sugar and loaded with Ghee, the Peda is shaped by hand and dusted with semolina and pistachios as a finishing touch. Lal Peda is a popular heat desiccated traditional dairy delicacy of eastern India specially Uttar Pradesh. It is prepared by blending of Khoa and sugar followed by heat desiccation until characteristic reddish brown colour appears. The Lal Peda is deficit in fibre so the developed Lal Peda was prepared with addition of oat. This product is manufactured since long time yet not glamorized as other Khoa based sweet products like Burfi, Peda etc. The main reason behind this is, these products centered into specific areas and have not proper focused by research scientists and extension workers. So the experiment was carried out on low calorie, low sugar and fibre enriched Lal Peda . The process for the manufacture of low calorie, low sugar and fibre enriched Lal Peda was standardized. Optimization of product stages and levels of addition of maltodextrin, sorbitol, oat, sugar and aspartame were used with help of sensory evaluation score. Hence, the formulation with buffalo milk with 3 per cent fat, 2 per cent maltodextrin, 0.50 per cent oat on the basis of milk and 20 per cent sugar and 0.10 aspartame on the basis of Khoa were considered to be the most appropriate formulation for preparation of low sugar, low calorie and fibre enriched Lal Peda. The proximate composition of developed Lal Peda contained 17.95 per cent moisture, 14.28 per cent fat, 16.93 per cent protein, 13.58 per cent lactose, 20.18 per cent sugar, 3.18 per cent ash and 4.18 per cent dietary fibre. The developed Lal Peda samples were tasted to 125 consumers selected randomly. The consumers were picked-up randomly under different age, sex and health groups. Among the consumers suffering from various diseases 93.5 per cent consumers rated the product liked extremely and liked very much.

Unique technique of finger millet production under SRI system for higher yield potential in eastern India

Finger millet is a staple food crop in dryland, tribal areas and Diayara areas. It is cultivated both for grains and ‘fodder. SRI principles have been creatively adopted to suit the cultivation practices for finger millet, making it possible to produce 3-4 times more crop yield than with farmers’ traditional practices, without depending on new varieties. It does use small amounts of purchased inputs along with mostly organic inputs. It is cultivated mainly in Asia and Africa. It is staple food crop in many hilly regions of the country and it is grown both for grain and forage. In Northern hills, grains are eaten in the form of chapaties and in South India, grain flour is used for preparing gruel, cakes or unleavened bread, puddings, porridges, sweets etc. Germinating grains are malted and fed to infants and good for pregnant woman. It is considered as nutritive food for adults of different ages. Grains contain 9.2 per cent protein, 1.29 per cent fat, 76.32 per cent carbohydrates, 2.24 per cent minerals 3 per cent ash and 0.33 per cent Ca. It also contains vitamins A and B with small amount of P. It is good for persons suffering from diabetes. Green straw is suitable for making silage.

Genetic variations inOcimum americanum L. (Tulsi) grown in in vitro and in vivo conditions

Ocimum americanum has been used extensively in the traditional system of medicine in many countries. It is widely used in folk medicine as antimalarial and anticonvulsant drug. Its juices are used in pain, cough, cold, malaria, etc. Oils extracted from its leaves have antifungal, antibacterial and antiseptic properties. Plants grown in vitro may have difference in some aspects with those grown in vivo . The study done here showed the difference between the DNA and protein contents of the plant grown in vitro and in vivo using the technique, agarose gel electrophoresis. The difference in the size of DNA segments obtained shows that the plants grown in vitro have smaller DNA segments, some segment might also be broken. This could largely affect the proteins produced after translation which may be useful or even harmful in many ways. Maximum shoot multiplication was observed when concentration of BAP was 2000μl and NAA 20 μl and maximum root formation was observed when NAA concentration was 2000 μl and BAP concentration was 100 μl. Using Lowry’s method, the total protein content found in plant grown in in vivo conditions was 16.20 per cent whereas plant grown in in vitro condition had 10.00 per cent protein content, it was found that DNA of in vitro plant was smaller in size than in vivo plant.This study can prove to be a major threshold for further studies on the plant. Difference in DNA and protein contents can make large changes in its properties.

Economic efficiency of improved red gram variety (BRG-2) in Karnataka: a DEA analysis

Red gram (Cajanus cajan) is an important pulse crop in India. Red gram is also known as Tur, Arhar and Pigeonpea. Red gram is a staple food and rich in protein. It contains about 22 per cent of protein, which is almost three times of cereals. It is resistant to drought and suitable for dry land farming and predominately grown as an intercrop with other crops. The present paper attempts to show the economic efficiency of the new variety of red gram crop BRG 2 developed and released by University of Agricultural Sciences, Bangalore (UAS B), Karnataka compare to the check variety TTB 7. The data needed for the study collected from the farmers in southern region of Karnataka state. The cost concepts and Data envelopment analysis are used to measure the economic viability and economic efficiency of improved variety of red gram crop. The results showed that the net return (with red gram as pure crop) was the higher ( 5, 629 per acre) for BRG2 red gram farms than ( 3, 936 per acre) for check variety farms, with a difference of 1, 692, by 30 per cent. DEA analysis shows that farmers of BRG 2 have greater economic efficiency, allocative efficiency than check variety farmers using inputs such as seed, farm yard manure, chemical fertilisers, human labour, bullock labour, machine labour and plant protection chemicals. The BRG 2 red gram variety is economically performing well in field conditions and offering higher returns to farmers compared to the check varieties. Hence the Department of Agriculture, GOK can popularise and encourage the widespread adoption of red gram BRG variety for improving the nutritive capacity of farmers and consumers.

Genetic diversity analysis of Zinc, Iron, Grain Protein content and yield components in Rice

The genetic diversity among 85 land races were evaluated for ten characteristics by using Mahalanobis D 2 Statistics. The genotypes were grouped into six clusters based on relative magnitude of D 2 values. Cluster-I was the largest comprising of forty three landraces, and cluster-V and -VI were monogenotypic clusters . Maximum inter-cluster distance was exhibited between clusters-II and -VI. The five prominent characters, total number of filled grains per panicle, grain zinc concentration, days to fifty per cent flowering, plant height and protein content, mainly contributed towards total divergence. Cluster-V has highest mean value for panicle length and number of tillers per plant. Cluster-III has highest grain yield per plant and cluster-VI has higher grain iron concentration and protein percentage. The maximum contribution towards genetic divergence was observed in number of grains per panicle followed by grain zinc concentration. Thus, this study evaluated the diverse landraces useful in selection of parents during hybridization.

Influence of seed pelleting on seed quality improvement in redgram (&lt;italic&gt;Cajanus cajan&lt;/italic&gt; L.)

Redgram is a protein rich staple food and contains about 22 per cent protein, which is almost three times that of cereals. Pelleting is a presowing physical seed management technique, in which growth promotive substances with protective, nutritive and invigourative function are applied on the seed to enhance the seed-soil relationship. To evaluate the efficacy of herbal powders for seed pelleting, studies were initiated with redgram cv. CO 7 with Carboxy methyl cellulose adhesive @ 200 ml per kilogram of seed and were coated with the herbal powders viz., noni (Morinda citrifolia ), tulasi (Ocimum sanctum) and gallnut (Terminalia chebula) @ 200 g kg-1 of seed. The pelleted seed evaluated for the effect of seed invigouration, nursery emergence and storability along with unpelleted reviled that tulasi leaf powder followed by noni improved the seedling vigour and field emergence. At field pelleted seed has enhanced chlorophyll index highlighting the efficacy of the treatment. The treated seed also stored well upto one month with restoration of all evaluated seed quality characters.

Studies on physico-chemical properties ofGulabjamun prepared from cow milk Khoa blended with wheat bran

In present investigation wheat bran was used for preparation of Gulabjamun with different per cent i.e. T 1 (control), T 2 (5 %), T 3 (10 %), T 4 (15 %), T 5 (20 %) with the main objective physico-chemical properties of Gulabjamun prepared from cow milk Khoa blended with wheat bran. During the study of chemical composition it was observed that, addition of wheat bran in Gulabjamun increased moisture, ash, carbohydrate and fibre content significantly in finished product while per cent ash, fat, protein and total solid content was decreased significantly due to increase in rate of addition of wheat bran. Texture profile analysis of product revealed that addition of wheat bran in Gulabjamun progressive decreased hardness towards higher of incorporation. 20 per cent level of wheat bran in Gulabjamun decreased the score for cohesiveness, adhesiveness, gumminess and chewiness.

Utilization of croaker (Johnius dussumieri) to develop ready to eat puff snack product using extrusion technology

An attempt was made to develop nutrient rich extruded product from underutilized protein rich fish flour Croaker ( Johnius dussumieri ) with mixture of cereal flours using twin screw extruder. Ready to eat snack was developed using fish flour (12%, 15%, 18% and 21 %) mixed withmixture of rice, corn and soybean flour and taste enhancer. Extrusion cooking formulation consisting of fish flour and cereals mixture were extruded at moisture content 15 per cent, screw speed 480 rpm, sectional barrel temperature of 30o, 60o, 130o and 160oC at four stages and 2 mm diameter of die. Extruded product was friedin edible oil.The resulting extrudedwas analyzed for physical characteristic, texture profile, proximate composition,microbiological analysissensory acceptability.Among the different blends studied, the most acceptable were T 3 (with 18 % fish flour) with the best performance in terms of quality and acceptability.This research demonstrated that fish flour at 18 per cent can be successfully incorporated into mixture of cereal flours for extrusion and develop a 19.88 per cent protein rich ready to eat snack food with good storage stability at ambient temperature.

Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta quality

This study investigated the effect of Maccheronccini fortification with different levels (10, 30 and 50 %) of broad bean flour (Vicia faba) on its nutritional and technological quality. Incorporation of the legume flour significantly increased protein, dietary fibre and mineral contents of produced pasta (P < 0.05). The mineral and protein dietary reference intake (DRI) contributions were higher in enriched pasta considering an intake of 200 g day−1 person−1 (cooked pasta). Cooking losses were relatively low regardless of the substitution level. Colour parameters of produced pasta indicated comparable brightness and higher redness values for enriched pasta. Higher levels of phytates were also found which could compromise iron bioavailability as was predicted through phytate/mineral molar ratios which remained higher than the inhibitory threshold values for calcium and iron intestinal absorption. Enriched pasta showed significantly lower glycaemic index and slightly greater per cent protein digestibility as regard to the control. Produced Maccheronccini pasta had good technological properties with regard to colour and cooking behaviour. Moreover, contribution to DRIs and nutritional value were enhanced upon broad bean flour addition.