Background: This research looks at putting pea shells, a byproduct of pea processing, into macaroni to improve nutrition and sustainability. It aims to emphasize the feasibility and benefits of utilizing pea shells in popular cuisines by investigating their nutritional profile and sensory characteristics. This study addresses waste and nutrient-deficient packaged foods by exploring the synergy of culinary innovation and sustainability. Utilizing phyto-nutrient-rich by-products from fruits and vegetables, it proposes enhancing products like macaroni, noodles, cakes, biscuits and soups for a healthier and more environmentally sustainable future. 
 
Methods: Studied how adding pea shell powder (10-30%) affected the chemical, sensory and cooking quality of four macaroni types, comparing them to a control group without pea shell powder. 
 
Result: Macaroni with pea shell powder excelled in color, appearance and taste. Type I (10%) showed superior sensory attributes, while Type III (30%) lagged, impacting overall acceptability. Furthermore, cooking performance analysis indicated that the inclusion of pea shell powder influenced cooking time (16.45-11.48 minutes), water absorption capacity (106-160 g/100 g) and cooking loss (14.3-4.89 g/100 g). The pea shell powder incorporation enhances the nutritional profile of macaroni, including significantly increased protein (8.57-12.64%), dietary fibers, minerals and decreased fat, carbohydrate and energy (370.4-206.66 kcal/100 g) content. Calcium, magnesium, iron and potassium contents were significantly higher in value-added macaroni than in the control. The quality analysis clearly showed that value addition improves the nutrition and taste of macaroni, which indicates potential premium macaroni products for the food industry and healthy alternatives for consumers.&nbsp;

Effect of Pea Shell Powder on Chemical, Sensory and Cooking Quality of Macaroni

Background: Extruded products like pasta have gained popularity in today&rsquo;s world and these products are generally high in starch, but low in dietary fiber and micronutrient content. Emphasizing this, an attempt was made to develop nutritious pasta fortified with finger millet, legume, carrot, mushroom and cauliflower leaf powder. 
 
Methods: Many initial trials were conducted in the laboratory to standardize that to what extent carrot, cauliflower leaves and mushroom powder could be fortified along with finger millet, and soy flour/green gram flour in semolina for formulation of value added macaronis. The sensory evaluation of developed macaronis was done by a panel of ten semi-trained judges using a 9-point hedonic scale. Developed macaronis were analyzed for proximate composition, copper, iron, zinc and &beta;-carotene. 
 
Result: Three types of macaronis were developed. All sensory characteristics of experimental macaronis were liked moderately. Experimental macaronis were found nutritionally superior in terms of protein, mineral, crude fiber, calcium, iron, and &beta;-carotene content.

Effect of Pea Shell Powder on Chemical, Sensory and Cooking Quality of Macaroni

Development and Quality Assessment of Value Added Pasta Fortified with Cauliflower Leaf, Carrot and Mushroom Powder