Co esponding au ho : DJINA Y es
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De elopmen o Pas a (Taglia elle) om Composi e Flou s o Plan ain, Cassa a and
Whea
DJINA Y es 1, *, BROU Ko i Siméon 2, N’ZEBO N’Zebo Jean-Michel 1 and JeanTia GONNETY 1
1 Bioca alysis and Biop ocesses Labo a o y, Facul y o Food Science and Technology, NANGUI ABROGOUA Uni e si y
Abidjan, Cô e d’I oi e.
2 Labo a o y o Food Biochemis y and T opical P oduc Technology, Facul y o Food Science and Technology, NANGUI
ABROGOUA Uni e si y Abidjan, Cô e d’I oi e.
GSC Biological and Pha maceu ical Sciences, 2025, 33(01), 206-215
Publica ion his o y: Recei ed on 05 Sep embe 2025; e ised on 16 Oc obe 2025; accep ed on 18 Oc obe 2025
A icle DOI: h ps://doi.o g/10.30574/gscbps.2025.33.1.0400
Abs ac
This s udy aimed o de elop aglia elle- ype pas a using composi e lou s de i ed om plan ain (Musa pa adisiaca),
cassa a (Maniho esculen a) and whea (T i icum aes i um), in o de o enhance he alue o local esou ces and educe
dependence on whea impo s. Flou s om plan ain (A o o and Agn in a ie ies) and cassa a (Bonoua a ie y) we e
p epa ed, physicochemically and unc ionally cha ac e ised, and pa ially subs i u ed o whea lou . The esul s
showed ha inc easing he inco po a ion o plan ain and cassa a lou s led o a dec ease in mois u e con en (12.96–
8.63%), an inc ease in ash con en (1.37–2.32%) and a gene ally low i a able acidi y (0.067–0.112 g NaOH/100 g DM).
Mo eo e , his subs i u ion signi ican ly imp o ed wa e abso p ion capaci y (254.82–309.20%), indica ing be e
hyd a ion o he s a chy ma ices. Howe e , he dispe sibili y and swelling powe (2.28–32.52 ge/g DM) o he
composi e lou s dec eased wi h highe le els o plan ain and cassa a. The esul ing pas a exhibi ed accep able cooking
imes (10–12 min) and con olled disin eg a ion deg ee (13.76–17.23%), al hough highe han he con ol (9.99%). The
A o o a ie y p o ided a i me ex u e compa ed wi h Agn in. These indings con i m he echnological easibili y and
nu i ional ele ance o composi e pas a based on local esou ces.
Keywo ds: Plan ain; Cassa a; Composi e Flou s; Pas a; Func ional P ope ies.
1. In oduc ion
The g owing demand o oods wi h high nu i ional alue de i ed om local esou ces is d i ing he e hinking o ag i-
ood p ocessing in opical coun ies. In Cô e d’I oi e, plan ain (Musa pa adisiaca) plays a s a egic ole in bo h ood
secu i y and he u al economy. I anks as he ou h s aple c op a e yam, cassa a and ice, wi h na ional p oduc ion
exceeding 2 million onnes in 2019 [1]. Wi h an a e age consump ion es ima ed a 120 kg pe capi a, i is widely used
in adi ional dishes such as ou ou, ou ou and aloco [2].
Howe e , plan ain is a highly pe ishable ui : i ipens apidly, wi hin i e o nine days a ambien empe a u e,
esul ing in pos -ha es losses o 30–40% [3]. These losses a e mainly due o inadequa e pos -ha es p ac ices, lack
o s o age and anspo in as uc u e, and enzyma ic b owning, which a ec s he isual and o ganolep ic quali y o
he p oduc [4]. Thus, be e alo isa ion o his esou ce is equi ed o educe was e and s eng hen ood so e eign y.
A he same ime, pas a consump ion is s eadily inc easing in Cô e d’I oi e, bu p oduc ion depends almos en i ely on
impo ed whea lou . This economic dependency, coupled wi h he ola ili y o he in e na ional whea ma ke ,
GSC Biological and Pha maceu ical Sciences, 2025, 33(01), 206-215
207
inc eases he ulne abili y o he local sec o [5]. Fu he mo e, glu en sensi i i y among some consume s has
encou aged he de elopmen o glu en- ee o low-glu en al e na i es [6].
In his con ex , he use o locally a ailable s a ch- ich lou s such as plan ain and cassa a appea s o be a sus ainable
and economically iable app oach o di e si y he ood supply [7]; [8].
Recen s udies on composi e pas a o mula ions ha e shown ha pa ial subs i u ion o whea wi h plan ain o cassa a
lou imp o es ib e con en , s a ch diges ibili y and ex u al s abili y [9] ; [10]. Inco po a ing hese lou s in o local
o mula ions could no only educe impo dependence bu also c ea e a ood-p ocessing alue chain ha adds alue o
I o ian ag icul u al p oduc ion.
The e o e, he p esen s udy aimed o de elop aglia elle- ype pas a using composi e lou s o plan ain, cassa a and
whea , and o e alua e hei physicochemical, unc ional and cooking p ope ies. The o e all objec i e was o p opose
a echnologically iable, nu i ionally bene icial and economically sus ainable al e na i e ha p omo es local esou ces
and na ional ood secu i y.
2. Ma e ials and me hods
2.1. Plan Ma e ial
The plan ma e ial (Figu e 1) consis ed o plan ains (Musa pa adisiaca), a ie ies A o o and Agn in, ha es ed a he
g een s age (s age 1) om he expe imen al s a ion o he Na ional Ag onomic Resea ch Cen e (CNRA) in Azaguié (Cô e
d’I oi e). Cassa a oo s (Maniho esculen a C an z, Bonoua a ie y) and du um whea semolina we e pu chased om
he local ma ke . A e ha es ing, he bunches o each plan ain a ie y we e placed in 50 kg ju e sacks and anspo ed
o he Labo a o y. A 25 kg po ion om each sack was used as he expe imen al sample.
Figu e 1 Plan ains (A o o – A, Agn in – B), cassa a oo s (Bonoua – C) and du um whea semolina lou (D) used in he
p oduc ion o composi e lou s
2.2. P epa a ion o Flou s
G een plan ains we e washed wi h ap wa e , peeled and he ends emo ed. The pulps we e soaked o 1 h in an an i-
b owning ace ic acid solu ion, cu in o chips and d ied in a en ila ed o en (BIOBASE, Shandong, China) a 45 °C o 24
h. The d ied chips we e hen g ound using a MOULINEX mixe (No mandy, F ance) and sie ed h ough a 250 µm mesh
(AFNOR sie e). Cassa a oo s we e subjec ed o he same ea men : peeling, washing, slicing, d ying a 45 °C o 24 h,
g inding and sie ing h ough 250 µm mesh. Du um whea semolina was g ound and sie ed unde he same condi ions.
All ob ained lou s we e s o ed in opaque ai igh con aine s un il analysis.
GSC Biological and Pha maceu ical Sciences, 2025, 33(01), 206-215
208
2.3. Fo mula ion o Composi e Flou s
Six composi e lou s o mula ions we e de eloped: h ee based on he A o o a ie y and h ee on he Agn in a ie y, in
addi ion o a 100% whea con ol (Table 1). The inco po a ion a ios (plan ain:cassa a:whea ) we e 42.5:42.5:15 (F1),
40:40:20 (F2) and 37.5:37.5:25 (F3) o each plan ain a ie y. The mix u es we e homogenised o 10 min using a
paddle mixe and s o ed in sealed polye hylene bags a 4 °C.
Table 1 Composi e Flou s Fo mula ions
INCORPORATION RATE (%)
Fo mula ions
A o o Plan ain Flou
Agn in Plan ain Flou
Cassa a Flou
Whea Flou
T
0
0
0
100
A .F1
42.5
0
42.5
15
A .F2
40
0
40
20
A .F3
37.5
0
37.5
25
Ag.F1
0
42.5
42.5
15
Ag.F2
0
40
40
20
Ag.F3
0
37.5
37.5
25
T: Con ol (100% whea lou ). A .F1: Fo mula ion con aining 42.5% A o o plan ain lou + 42.5% cassa a lou + 15% whea lou . A .F2 :
Fo mula ion con aining 40% A o o plan ain lou + 40% cassa a lou + 20% whea lou . A .F3 : Fo mula ion con aining 37.5% A o o plan ain lou
+ 37.5% cassa a lou + 25% whea lou . Ag.F1: Fo mula ion con aining 42.5% Agn in plan ain lou + 42.5% cassa a lou + 15% whea lou .
Ag.F2: Fo mula ion con aining 40% Agn in plan ain lou + 40% cassa a lou + 20% whea lou . Ag.F3 : Fo mula ion con aining 37.5% Agn in
plan ain lou + 37.5% cassa a lou + 25% whea lou .
2.4. Physicochemical and Func ional Analyses
Wa e abso p ion capaci y (WAC) and we abili y we e de e mined acco ding o he me hods o [11] and [12],
espec i ely, while dispe sibili y was assessed acco ding o [13]. Ash, mois u e and i a able acidi y con en s we e
analysed ollowing [14] o icial me hods.
2.5. Pas a P oduc ion and Technological Tes s
Taglia elle- ype pas a was p oduced a pilo scale. Each composi e lou o mula ion was hyd a ed wi h 32% dis illed
wa e , kneaded o 15 min, shee ed o 1.5 mm hickness, cu in o 6 mm s ips, and d ied a 40 °C o 24 h.
2.6. Cooking Time
Cooking ime was de e mined acco ding o [15] wi h sligh modi ica ions. A 100 g pas a sample was boiled in 2 L o
dis illed wa e o 10–15 min. A one-minu e in e als, a s and was p essed be ween wo glass slides o assess he
deg ee o cooking.
2.7. Swelling Powe
Swelling Powe es s ollowed he me hod o [16]. Flou suspensions (1% w/ ) we e hea ed in a wa e ba h (50–95 °C)
unde cons an agi a ion o 30 min, cen i uged (SIGMA 3-16P) a 4200 pm o 15 min, and he pelle d ied a 105 °C
o 48 h. Swelling (G, ge/g DM) was calcula ed as:
G (ge/g MS) = 𝑴𝒄𝒉−𝑴𝒄𝒔
𝑴𝒄𝒔
Whe e
Mch = mass o we sedimen (g);
Mcs = mass o o en-d ied sedimen (g).
GSC Biological and Pha maceu ical Sciences, 2025, 33(01), 206-215
209
2.8. Disin eg a ion Deg ee o Cooked Pas a
The disin eg a ion deg ee was e alua ed acco ding o an adap a ion o [15] Becila e al. (2023). Fi y mL o dis illed
wa e (25 °C) we e added o cooked pas a in a beake and s i ed magne ically o six minu es. The supe na an was
il e ed h ough a 1000 µm sie e. A 10 mL aliquo was d ied in a en ila ed o en a 100 °C un il cons an weigh . The
d y ex ac (ES) was weighed and disin eg a ion deg ee (DD) calcula ed as:
𝐃𝐃(%) = (𝐄𝐒 × 𝟓 × 𝟏𝟎𝟎) × 𝟏𝟎𝟎
𝟏𝟎 (𝟏𝟎𝟎 − 𝐇)
Whe e
ES = d y ex ac (g) om 10 mL aliquo ;
H = mois u e con en (%) o he pas a.
2.9. S a is ical Analyses
All measu emen s we e pe o med in iplica e and exp essed as mean ± s anda d de ia ion. Da a we e analysed using
STATISTICA 7.1 so wa e. One-way ANOVA and Duncan’s mul iple ange es we e applied, wi h signi icance se a p <
0.05.
3. Resul s
3.1. Physicochemical Cha ac e is ics o Composi e Flou s
Da a in Table 2 indica e ha mois u e con en dec eased signi ican ly (p < 0.05) as he inco po a ion a e inc eased,
wi h alues anging om 10.73 ± 2.29 o 8.98 ± 0.04% o A o o and om 12.96 ± 1.69 o 8.63 ± 0.51% o Agn in.
Con e sely, ash and i a able acidi y inc eased wi h highe plan ain subs i u ion le els. Ash con en a ied om 1.37 ±
0.30 o 2.32 ± 0.32%, and i a able acidi y om 0.067 ± 0.05 o 0.112 ± 0.05 g NaOH/100 g DM.
Table 2 Physicochemical cha ac e is ics o o mula ions
Pa ame e
Fo mula ions
T
A .F1
A .F2
A .F3
Ag.F1
Ag.F2
Ag.F3
Mois u e (%)
13.04 ±
0.54d
8.98 ±
0.04ab
10.19 ±
0.8b
10.73 ±
2.29b
8.63 ±0.51a
11.14 ±
1.64c
12.96 ±
1.69d
Ash (%)
0.87 ±
0.06a
2.32 ± 0.32c
2.07 ±
0.38c
1.53 ±
0.08abc
2.23 ± 0.23c
1.85 ±
0.70bc
1.37 ± 0.3ab
Ti a able acidi y
(g NaOH/100g
MS)
0.045 ±
0.00a
0.112 ±
0.05d
0.090 ±
0.00c
0.067 ±
0.05b
0.112 ±
0.05d
0.090 ±
0.00c
0.067 ±
0.05b
Means ± s anda d de ia ions wi h di e en le e s in he same ow di e signi ican ly a he 5% le el (Duncan’s es ).
T: Con ol (100% whea lou ). A .F1: Fo mula ion con aining 42.5% A o o plan ain lou + 42.5% cassa a lou + 15% whea lou . A .F2:
Fo mula ion con aining 40% A o o plan ain lou + 40% cassa a lou + 20% whea lou . A .F3: Fo mula ion con aining 37.5% A o o plan ain lou
+ 37.5% cassa a lou + 25% whea lou . Ag.F1: Fo mula ion con aining 42.5% Agn in plan ain lou + 42.5% cassa a lou + 15% whea lou .
Ag.F2: Fo mula ion con aining 40% Agn in plan ain lou + 40% cassa a lou + 20% whea lou . Ag.F3: Fo mula ion con aining 37.5% Agn in
plan ain lou + 37.5% cassa a lou + 25% whea lou .
3.2. Physico- unc ional P ope ies o Composi e Flou s
3.2.1. We abili y and Wa e Abso p ion Capaci y (WAC)
As shown in Table 3, we abili y inc eased signi ican ly (p < 0.05) wi h highe plan ain lou inco po a ion, om 52.00
± 0.07 o 80.00 ± 0.03 min o A o o and om 49.00 ± 0.01 o 74.00 ± 0.05 min o Agn in, all highe han he con ol
(39.00 ± 1 min). WAC also inc eased signi ican ly (p < 0.05) om 254.82 ± 14.36 o 286.05 ± 3.47% o A o o and om
GSC Biological and Pha maceu ical Sciences, 2025, 33(01), 206-215
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268.01 ± 3.63 o 309.20 ± 16.92% o Agn in. A equal subs i u ion le els, Agn in-based lou s exhibi ed highe WAC
han A o o-based ones.
Table 3 Physico- unc ional cha ac e is ics o o mula ions
Pa ame e
Fo mula ions
T
A .F1
A .F2
A .F3
Ag.F1
Ag.F2
Ag.F3
We abili y
(min)
39.00 ± 1a
80.00 ±
0.03g
60.00 ±
0.07e
52.00 ±
0.07c
74.00 ±
0.05
55.00 ±
0.08d
49 ± 0.01b
WAC (%)
188.23 ±
2.88a
286.05 ±
3.47e
275.04 ±
6.85d
254.82 ±
14.36b
309.20 ±
16.92g
298.22 ±
11.83
268.01 ±
3.63c
Means ± s anda d de ia ions wi h di e en le e s in he same ow di e signi ican ly a he 5% le el (Duncan’s es ).
T: Con ol (100% whea lou ). A .F1: Fo mula ion con aining 42.5% A o o plan ain lou + 42.5% cassa a lou + 15% whea lou . A .F2:
Fo mula ion con aining 40% A o o plan ain lou + 40% cassa a lou + 20% whea lou . A .F3: Fo mula ion con aining 37.5% A o o plan ain lou
+ 37.5% cassa a lou + 25% whea lou . Ag.F1: Fo mula ion con aining 42.5% Agn in plan ain lou + 42.5% cassa a lou + 15% whea lou .
Ag.F2: Fo mula ion con aining 40% Agn in plan ain lou + 40% cassa a lou + 20% whea lou . Ag.F3: Fo mula ion con aining 37.5% Agn in
plan ain lou + 37.5% cassa a lou + 25% whea lou .
3.3. Dispe sibili y
Figu e 2 shows he a ia ion in dispe sibili y o e ime. All composi e lou s exhibi ed a signi ican (p < 0.05) inc ease
du ing he i s 20 minu es, ollowed by a pla eau be ween 20 and 30 minu es. Gene ally, o mula ions con aining Agn in
lou we e mo e dispe sible han hose wi h A o o a equi alen subs i u ion le els. Fu he mo e, lou s wi h highe
whea p opo ions (T and F3) displayed sligh ly g ea e dispe sibili y han hose iche in plan ain lou (F1 and F2).
Means ± s anda d de ia ions wi h di e en le e s di e signi ican ly a he 5% le el (Duncan’s es ).T: Con ol (100% whea lou ). A .F1:
Fo mula ion con aining 42.5% A o o plan ain lou + 42.5% cassa a lou + 15% whea lou . A .F2: Fo mula ion con aining 40% A o o plan ain
lou + 40% cassa a lou + 20% whea lou . A .F3: Fo mula ion con aining 37.5% A o o plan ain lou + 37.5% cassa a lou + 25% whea lou .
Ag.F1: Fo mula ion con aining 42.5% Agn in plan ain lou + 42.5% cassa a lou + 15% whea lou . Ag.F2: Fo mula ion con aining 40% Agn in
plan ain lou + 40% cassa a lou + 20% whea lou . Ag.F3: Fo mula ion con aining 37.5% Agn in plan ain lou + 37.5% cassa a lou + 25%
whea lou .
Figu e 2 Dispe sibili y o composi e lou s as a unc ion o ime.
3.4. Swelling Powe
As illus a ed in Figu e 3, swelling inc eased wi h empe a u e bu dec eased signi ican ly (p < 0.05) wi h highe
plan ain inco po a ion. Values anged om 2.28 ± 0.23 o 27.76 ± 0.74 ge/g DM o A o o and om 3.98 ± 0.37 o 32.52
± 0.91 ge/g DM o Agn in. Agn in-based lou s consis en ly showed highe swelling han A o o-based ones o he same
inco po a ion le el.
GSC Biological and Pha maceu ical Sciences, 2025, 33(01), 206-215
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Means ± s anda d de ia ions wi h di e en le e s di e signi ican ly a he 5% le el (Duncan’s es ).T: Con ol (100% whea lou ). A .F1:
Fo mula ion con aining 42.5% A o o plan ain lou + 42.5% cassa a lou + 15% whea lou . A .F2: Fo mula ion con aining 40% A o o plan ain
lou + 40% cassa a lou + 20% whea lou . A .F3: Fo mula ion con aining 37.5% A o o plan ain lou + 37.5% cassa a lou + 25% whea lou .
Ag.F1: Fo mula ion con aining 42.5% Agn in plan ain lou + 42.5% cassa a lou + 15% whea lou . Ag.F2: Fo mula ion con aining 40% Agn in
plan ain lou + 40% cassa a lou + 20% whea lou . Ag.F3: Fo mula ion con aining 37.5% Agn in plan ain lou + 37.5% cassa a lou + 25%
whea lou .
Figu e 3 Va ia ion o Swelling Powe o composi e lou s as a unc ion o empe a u e.
3.5. Appea ance o Pas a
The ob ained composi e lou s yielded s able pas es sui able o aglia elle p oduc ion (Figu e 4). Inc easing whea lou
pe cen age imp o ed he appea ance and ex u e o he pas a. A .F3 and Ag.F3 exhibi ed he bes cohesion, wi h Ag.F3
showing a colou closes o 100% whea pas a.
3.6. Cooking P ope ies o Pas a
3.6.1. Disin eg a ion Deg ee and Cooking Time
As epo ed in Table 4, he disin eg a ion deg ee inc eased signi ican ly (p < 0.05) wi h highe plan ain le els, om
13.76 ± 0.25 o 15.28 ± 0.03 % o A o o and om 14.40 ± 0.39 o 17.23 ± 0.19 % o Agn in, all highe han he con ol
(9.99 ± 0.12 %). Cooking imes anged om 10.00 ± 1.00 o 12.00 ± 1.00 min o bo h a ie ies, dec easing wi h highe
plan ain subs i u ion. No signi ican di e ence was obse ed be ween A o o- and Agn in-based pas a (p > 0.05).
Table 4 Cooking cha ac e is ics o pas a
Pa ame e
Fo mula ions
T
A .F1
A .F2
A .F3
Ag.F1
Ag.F2
Ag.F3
Disin eg a ion
Deg ee (%)
9.99 ±
0.12a
15.28 ±
0.03d
14.72 ±
0.19c
13.76 ±
0.25b
17.23 ±
0.19e
15.63 ±
0.69d
14.40 ±
0.39c
Cooking Time
(min)
15.00 ± 1d
10.00 ± 1a
11.00 ± 1ab
12.00 ± 1bc
10.00 ± 1a
11.00 ± 1ab
12.00 ± 1bc
Means ± s anda d de ia ions wi h di e en le e s in he same ow di e signi ican ly a he 5% le el (Duncan’s es ).T: Con ol (100% whea lou ).
A .F1: Fo mula ion con aining 42.5% A o o plan ain lou + 42.5% cassa a lou + 15% whea lou . A .F2: Fo mula ion con aining 40% A o o
plan ain lou + 40% cassa a lou + 20% whea lou . A .F3: Fo mula ion con aining 37.5% A o o plan ain lou + 37.5% cassa a lou + 25% whea
lou . Ag.F1: Fo mula ion con aining 42.5% Agn in plan ain lou + 42.5% cassa a lou + 15% whea lou . Ag.F2: Fo mula ion con aining 40%
Agn in plan ain lou + 40% cassa a lou + 20% whea lou .Ag.F3: Fo mula ion con aining 37.5% Agn in plan ain lou + 37.5% cassa a lou +
25% whea lou .
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Figu e 4 Taglia elle- ype pas a o mula ed om composi e lou s F1 o F3.
T: Con ol (100% whea lou ). A .F1: Fo mula ion con aining 42.5% A o o plan ain lou + 42.5% cassa a lou + 15% whea lou . A .F2: Fo mula ion con aining 40% A o o plan ain lou + 40% cassa a
lou + 20% whea lou . A .F3: Fo mula ion con aining 37.5% A o o plan ain lou + 37.5% cassa a lou + 25% whea lou . Ag.F1: Fo mula ion con aining 42.5% Agn in plan ain lou + 42.5% cassa a
lou + 15% whea lou . Ag.F2: Fo mula ion con aining 40% Agn in plan ain lou + 40% cassa a lou + 20% whea lou . Ag.F3: Fo mula ion con aining 37.5% Agn in plan ain lou + 37.5% cassa a lou
+ 25% whea lou . P.a : A o o plan ain lou ; P.ag: Agn in plan ain lou .
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4. Discussion
The ob ained esul s demons a e ha pa ial subs i u ion o whea lou wi h plan ain and cassa a lou s signi ican ly
a ec s he physicochemical, unc ional, and echnological p ope ies o he p oduced pas a. Inc easing local lou
p opo ions imp o ed wa e abso p ion capaci y and swelling, while also modi ying pas a ex u e and cooking
beha iou . These indings ag ee wi h hose o [7], who epo ed ha g adual inco po a ion o plan ain lou in glu en-
ee pas a enhances wa e e en ion and iscosi y due o s a ch g anule s uc u e and amylose–amylopec in
composi ion.
The eco ded mois u e con en s (9–13%) we e consis en wi h d y p oduc s o age s anda ds [17], ensu ing bo h
mic obiological s abili y and accep able ex u al quali y. The low i a able acidi y alues (0.067–0.112 g NaOH/100 g
DM) indica e minimal e men a ion and good oxida i e s abili y. These esul s con i m ha ace ic acid ea men and
mode a e d ying (45–50 °C) e ec i ely p ese e lou biochemical quali y [18].
The high WAC alues (254.8–309.2%) e lec he s ong hyd ophilic na u e o he composi e lou s. Acco ding o [10],
his p ope y is associa ed wi h damaged s a ch con en , ine g anula i y, and he p esence o non-s a ch
polysaccha ides such as pec ins and hemicelluloses, which enhance wa e e en ion in he ma ix. Excessi e wa e
up ake, howe e , can make dough s icky, equi ing adjus men s in hyd a ion du ing kneading. These ends align wi h
[8], who obse ed inc eased WAC in plan ain–cassa a blends compa ed wi h pu e whea lou .
The ini ial ise in dispe sibili y e lec s imp o ed pa icle ehyd a ion and g adual disagg ega ion, consis en wi h
indings om s udies on composi e lou s o a o and whea [19]. The highe alues o Agn in may esul om ine
pa icle size and lowe le els o hyd ophobic compounds (lipids and p o eins) ha hinde wa e di usion. Con e sely,
highe whea p opo ions sligh ly imp o ed dispe sibili y, p obably due o glu en’s s uc u ing e ec wi hin he s a ch–
p o ein ne wo k [20]. Good dispe sibili y is essen ial o uni o m dough o ma ion, smoo h ex u e and consis en
cooking pe o mance.
The obse ed inc ease in swelling powe wi h empe a u e esul s om p og essi e dis up ion o he s a ch c ys alline
s uc u e and hyd ogen bond b eakdown du ing gela inisa ion [21]. The lowe swelling obse ed a highe plan ain
le els could be a ibu ed o i s high ib e and non-s a ch polysaccha ide con en , which es ic s g anule hyd a ion
[22]. In con as , glu en p esence in whea imp o es wa e e en ion and ne wo k s abili y.
Reduced cooking ime a highe plan ain le els indica es as e s a ch gela inisa ion, likely due o lowe glu en con en
and loose g anule s uc u e o plan ain and cassa a lou s [23]. Fine pa icles and a less compac ma ix also a ou
wa e pene a ion and p o ein dena u a ion [24]. Con e sely, highe whea p opo ions p omo e longe cooking due o
he iscoelas ic glu en ne wo k [25].
The highe disin eg a ion deg ees o composi e pas a compa ed o he con ol indica e educed s uc u al s abili y
du ing cooking. This sensi i i y could esul om he weake mechanical esis ance o plan ain and cassa a s a ch
g anules and pa ial leaching o amylose and amylopec in [22]. Ne e heless, dec easing disin eg a ion wi h inc easing
whea p opo ion sugges s imp o ed s a ch–p o ein cohesion. The balance be ween local lou s and whea con en is
hus c i ical o ensu e i m ex u e and good cooking s abili y.
Di e ences be ween A o o and Agn in a ie ies ega ding WAC, swelling, dispe sibili y, disin eg a ion deg ee and
ex u e poin o a s ong a ie al e ec . A o o p o ided g ea e cohesion, while Agn in enhanced wa e up ake. These
a ia ions may s em om di e ences in s a ch g anule size dis ibu ion and amylose/amylopec in a ios [26]. Fu he
mic os uc u al s udies would help cla i y how hese ai s in luence pas a beha iou .
Economically and nu i ionally, using local lou s p esen s majo ad an ages: i educes dependence on impo ed whea ,
s eng hens ood secu i y and alo ises local p oduc ion. The esul ing composi e pas a may se e as an al e na i e
sou ce o complex ca bohyd a es and die a y ib e, wi h po en ial o mode a e glycaemic index o mula ions [27].
O e all, hese esul s suppo he indus ial easibili y o pa ial whea subs i u ion wi h plan ain and cassa a lou s,
p o ided p ocess pa ame e s and aw ma e ial quali y a e op imised.
5. Conclusion
This s udy demons a ed he easibili y o p oducing aglia elle- ype pas a om composi e lou s combining plan ain,
cassa a and whea . The o mula ed lou s exhibi ed a ou able physicochemical and unc ional p ope ies, including
GSC Biological and Pha maceu ical Sciences, 2025, 33(01), 206-215
214
high wa e abso p ion capaci y, low i a able acidi y and good dispe sibili y. The esul ing pas a showed accep able
cooking imes, sa is ac o y ex u e and limi ed cooking losses. These indings open pe spec i es o indus ial
alo isa ion o local esou ces, con ibu ing o educed whea impo dependence and p omo ing a “Made in Cô e
d’I oi e” pas a sec o .
Fu u e esea ch should u he in es iga e he mic os uc u al and heological cha ac e is ics o hese lou s, e alua e
senso y and diges ibili y p ope ies o he pas a, and explo e addi ional ea men s ( e men a ion, p e-gela inisa ion,
hyd ocolloid en ichmen ) likely o imp o e p oduc cohesion and s abili y.
Compliance wi h e hical s anda ds
Disclosu e o con lic o in e es
No con lic o in e es o be disclosed.
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