The Effect of Blending Ratio of Durum Wheat, Tef [EragrostisTef (Zucc)Trotter] and Chickpea on Nutritional Composition and Sensory Attributes of Macaroni

Pasta products are commonly made with only durum wheat semolina, which has lower quality in nutrients such as protein, fiber and minerals as compared with other cereals and legumes. Besides, wheat is highly composed of gluten, which induces intolerance in significant part of the human population. Despite these facts, there are limited studies on formulating pasta products from composite flour with other cereals (tef) and legumes (chickpea) of higher nutritional quality. In this study, macaroni was formulated using composite flours of durum wheat semolina (60-100)%, tef (0-40)% and chickpea (015)% using Response Surface Methodology (RSM). Results indicated that an increasing proportion of tef and chickpea flour significantly improved the protein, fiber, fat, iron and zinc contents of the macaroni. Blending of chickpea flour only up to 15% with semolina produced macaroni with comparable sensory quality with semolina macaroni. Protein, fiber, iron, firmness and overall acceptability were deeming as common parameters for macaroni formula. The blend formulation with 74.19% semolina, 10.89% tef and 14.89% chickpea produced macaroni with improved nutrient content and sensory attributes. In general tef and chickpea flour blends with semolina showed good nutritional composition of macaroni.