Résumé
Four nutritionally optimized cowpea-based pasta incorporating or not teff and/or amaranth leaves underwent in vitro static gastro-intestinal digestion using the Infogest model. The aim of this study was to characterize the peptides released at the end of the gastric and intestinal phase of cowpea-based pasta compared to wheat-based pasta controls with an increasing fiber content, using SDS-PAGE and mass spectrometry. At end of intestinal phase, the four cowpea-based pasta presented slightly lower peptides number of similar size compared to wheat-based pasta, which could indicate a lower proteolysis. Additionally, no significant difference in origin of peptide profile was observed with teff or amaranth leaf additions within cowpea-based pasta, nor with the increase of fiber within wheat-based pasta. Peptide released from cowpea-based pasta mainly comes from cowpea proteins, and especially globulins “RmlC-jelly roll fold” and “11S-seed storage protein”. Vigilance is required for these globulin which have putative allergenic epitopes on their sequences.