In vitro digestibility, cooking quality, bio-functional composition, and sensory properties of pasta incorporated with potato and pigeonpea flour

Abstract This study intended to investigate the potential of non-conventional functional ingredients to valorize pasta in terms of nutritive and bio-functional properties. Varying levels of potato flour (6–18%) and pigeonpea (10%) were incorporated for development of potato-cereal flour pasta (PCP) and potato-cereal-legume pasta (PCLP) and their influence on compositional, bio- & techno-functional and organoleptic characteristics was assessed. The addition of pigeonpea flour in pasta significantly (p