Oil seed meals and pasta: a new dimension in by-product valorization

Abstract

This study investigates the incorporation of oilseed meals—specifically pumpkin seed, sunflower seed, and walnut meal—into pasta formulations to enhance nutritional properties and technological functionality. The proximate composition analysis demonstrated that these meals can significantly increase the protein content of food matrixes, with pumpkin seed meal achieving a protein level of 46.15% and sunflower seed meal offering a substantial carbohydrate level of 36.46%, indicative of high fiber content. Pasta samples were prepared by partially substituting the wheat flour with 5.0% and 10.0% walnut, sunflower, and pumpkin seed meal.

Fortified pasta samples exhibited improved protein content and amino acid profiles, notably increasing lysine levels, which are typically deficient in wheat-based products. Technological functionality assessments revealed that pasta enriched with up to 10% oilseed meals maintained acceptable cooking quality, with losses ranging from 3.25% to 6.34%, ensuring nutrient retention post-cooking. Sensory evaluations indicated high consumer acceptability, scoring between 7.4 and 8.6 out of 9, highlighting their potential market appeal. The check-all-that-apply analysis further differentiated fortified samples through aroma, taste, and texture descriptors. Among formulations, the pasta enriched with 10% pumpkin seed meal emerged as the most successful, offering the most balanced improvements in both nutritional value and cooking quality. This research underscores the dual benefits of utilizing oilseed meals: improving pasta's nutritional value while supporting sustainability through efficient by-product utilization.