NUTRITIONAL COMPOSITION OF GLUTEN FREE PASTA PRODUCED FROM MAIZE AND SOYBEAN FLOUR

This study evaluated the nutritional composition, mineral content, antinutritional factors, cooking quality, and sensory properties of gluten-free pasta produced from maize (Zea mays) and soybean (Glycine max) flours. The objective was to develop a nutritious, gluten-free alternative to wheat-based pasta using locally available raw materials. Maize and soybean grains were processed into flour, blended in different proportions, and used to produce pasta samples. Standard analytical procedures were employed to determine the proximate composition, mineral profile, antinutrient content, and sensory qualities of the pasta. The results showed that increasing soybean substitution enhanced the protein, fat, and fiber contents of the pasta, while carbohydrate content decreased correspondingly. The mineral composition indicated appreciable levels of calcium, iron, zinc, potassium, and magnesium, with higher values observed in soybean-enriched samples. Antinutritional factors such as phytic acid, oxalate, and cyanide were present in small quantities within safe limits, suggesting that processing effectively reduced them. Sensory evaluation revealed that pasta containing 20% soybean flour had the highest overall acceptability, while higher substitution levels reduced flavor and texture desirability due to the beany taste. The cooking quality analysis indicated that both cooking time and cooking loss slightly increased with higher soybean inclusion but remained within acceptable standards. Overall, the study concluded that maize–soybean composite pasta offers improved nutritional quality and satisfactory sensory characteristics, making it a suitable gluten-free alternative to conventional wheat pasta. Its production can enhance the utilization of local crops and contribute to improved food security.