Résumé
Background and objectivesCurrent ecological and nutritional challenges are driving us towards the use of climate-smart crops (resilient to climatic hazards and requiring fewer inputs), and the nutritional optimization of staple foods such as pasta. The European H2020 Innofood Africa project aimed to address these challenges by developing the production, processing and consumption of African climate-smart crops. In this project, our objective was to develop nutritionally optimized pasta made from gluten-free wholegrain flours sourced from legumes, cereals and other nutritious climate-smart crops for both European and African adults. Additionally, we aimed to assess the acceptability of these pasta, and their theoretical impact on meeting nutritional recommendations in four African countries. MethodsThe nutritional optimization of pasta was achieved using linear programming to meet the FAO’s nutritional recommendations (FAO, 2003, 2004, 2007, 2008, 2011) for essential macro- and micronutrients for adults, particularly women, in one meal (considering 3 meals/day model). Pasta were produced by low temperature extrusion and drying, without the addition of any additive, to preserve their high nutritional quality. Biochemical composition, as well as starch and protein in vitro digestibility were determined. A sensory evaluation was carried out to assess the acceptability of these new pasta with an European panel. Additionally, the theoretical impact of the consumption of these nutritionally optimized pasta on the capacity of African diet to cover nutritional needs was evaluated by replacing 25, 50 or 100% of the cereal food group in the baseline diet with the optimized pasta. The baseline diet was based on data from a consumption survey conducted in cities of four African countries (Kenya, Ethiopia, Uganda and South Africa) during Innofood Africa project.ResultsFour gluten-free nutritionally optimized pasta were developed, all based on cowpea (legume), with the incorporation or not of teff (cereal) and/or amaranth leaves. Despite some nutrient losses during process, the consumption of a portion of cooked pasta (i.e. 100g of dry pasta) allowed to meet the FAO recommendations for protein (both quantity and quality), fibers, iron, zinc, vitamin B9, and beta-carotene (only for pasta containing amaranth leaves). Additionally, all four cowpea-based pasta demonstrated theoretically low glycemic Index, protein digestibility similar to classical durum wheat semolina pasta, and a protein quality (approach by PDCAAS calculation) that was two times higher due to their balanced essential amino acids. Consuming between 12.5 and 100g of cooked pasta helped meet zinc and iron recommendations in Kenya and Uganda, and also allowed to meet vitamin A recommendation in South Africa, which were micronutrient recommendations not covered in the baseline diet. Cowpea-based pasta were found to be acceptable in European panels, with the addition of amaranth leaves imparting a flavor reminiscent of greens and spinach flavors, which was not always negatively perceived by consumers. ConclusionsNutritional optimization of pasta through formulation by linear programming is a strategy to help populations meet recommendations in key nutrients. Despite significant changes in pasta formulation, such as replacing durum wheat semolina entirely with gluten-free climate-smart crops (cowpea, teff and amaranth leaf flours), the pasta remained acceptable to consumers and provided nutritional benefits without compromising those of traditional wheat pasta as low glycemic index. The next step will be to validate the acceptability and affordability by African populations.Ref bibliographiques (max 10)FAO. (2003). Diet, nutrition and the prevention of chronic diseases. WHO technical report series, 916. FAO. (2004). Vitamin and mineral requirements in human nutrition - Second edition. FAO. (2007). Protein and amino acid requirements in human nutrition. WHO technical report series. FAO. (2008). Fats and fatty acids in human nutrition : Report of an expert consultation FAO. (2011). Dietary protein quality evaluation in human nutrition.