Exploring Post-Harvest Processing of Tropical Crops: Moringa oleifera and Zea mays as Alternative Ingredients for Gluten-Free Pasta Production
DOI:
https://doi.org/10.29244/jtcs.12.02.327-334Keywords:
acceptability assessment, alternative flours, celiac-friendly foods, nutrient-rich substitutes, tropical crop-based pastaAbstract
This study examines the potential of Moringa oleifera (moringa) and Zea mays (corn), two tropical crops, as alternative ingredients for gluten-free pasta, with a focus on their post-harvest processing to enhance their utility in gluten-free pasta production. Moringa leaves were carefully dried and ground into a fine powder, preserving their nutritional content, and incorporated into the dough. Corn kernels were milled into flour and blended with moringa powder, resulting in a smooth texture and mild flavor. These postharvest processing methods ensure that both crops maintain their nutritional value, offering significant potential as gluten substitutes and improving the overall quality of gluten-free products. Sensory assessments were also performed to evaluate the acceptability of the pasta. Raw and cooked pasta samples were presented to 100 respondents from five barangays in Banaybanay, Davao Oriental, Philippines. Feedback was gathered on sensory characteristics, including taste, flavor, aroma, and appearance, providing valuable data on the market acceptability of these tropical crop-based, gluten-free pasta alternatives. The gluten-free pasta received high mean scores for all sensory attributes, indicating strong consumer acceptance. The product exhibits promising market potential in the gluten-free food sector, boasting exceptional ratings for taste, flavor, smell, color, and appearance, as well as a general acceptability score of 8.53. The findings highlight the importance of postharvest processing in maximizing the nutritional benefits of moringa and corn, showcasing their potential as sustainable, nutritious ingredients for gluten-free pasta. This recommendation is based on the exceptional nutritional value, safety, and ability to leverage the rich potential of tropical crops.
References
Abel, E.K. (2025). “Gluten Free for Life: Celiac Disease, Medical Recognition, and the Food Industry”. pp. 1-225. NYU Press.
Alencar, N.M.M., de Araújo, V.A., Faggian, L., da Silveira Araújo, M.B., and Capriles, V.D. (2021). What about gluten‐free products? An insight into celiac consumers' opinions and expectations. Journal of Sensory Studies 36, e12664. DOI: https://doi.org/10.1111/joss.12664
Bhavadharini, B., Monica, V., Anbarasan, R., and Mahendran, R. (2023). Virtual, augmented, and mixed reality as a versatile tool in food consumer behavior evaluation: Recent advances in aroma, taste, and texture incorporation. Comprehensive Reviews in Food Science and Food Safety 22, 4925-4956. DOI: https://doi.org/10.1111/1541-4337.13248
Capriles, V.D., de Aguiar, E.V., Dos Santos, F.G., Fernández, M.E.A., de Melo, B.G., Tagliapietra, B.L., ... and Conti, A.C. (2023). Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products. Food Research International 173, 113389. DOI: https://doi.org/10.1016/j.foodres.2023.113389
Chhikara, N., Kaur, A., Mann, S., Garg, M.K., Sofi, S.A., and Panghal, A. (2021). Bioactive compounds, associated health benefits, and safety considerations of Moringa oleifera L.: An updated review. Nutrition and Food Science 51(2), 255-277. DOI: https://doi.org/10.1108/NFS-03-2020-0087
Deepak, T.S., and Jayadeep, P.A. (2022). Prospects of maize (corn) wet milling by-products as a source of functional food ingredients and nutraceuticals. Food Technology and Biotechnology 60, 109-120. DOI: https://doi.org/10.17113/ftb.60.01.22.7340
Fatima, S., Usmani, M.A., and Srivastava, A.K. (2024). Nutritional value addition of bread, pasta, and noodles by incorporating leaves of Moringa oleifera. Cureus 16. DOI: https://doi.org/10.7759/cureus.75793.
González, L.C., Loubes, M.A., and Tolaba, M.P. (2023). Gluten-free pasta production and formulation design. In “Designing Gluten Free Bakery and Pasta Products” (M.F. de Escalada Pla and C.E. Genevois, eds), pp. 271-306. Cham: Springer International Publishing. DOI: https://doi.org/10.1007/978-3-031-28344-4_8
Herawati, H., Fetriyuna, F., Agustinisari, I., Kurniasari, I., Hastuti, N., Eris, Fitriariany, ... and Bachtiar, M. (2024a). Applications of hydrocolloids and their effects on physicochemical characteristics of gluten-free bread from corn and rice flour. Sains Malaysiana 53, 321-333. DOI: http://doi.org/10.17576/jsm-2024-5302-07
Herawati, H., Kusniasari, I., Kusnandar, F., Agustinisari, I., Fetriyuna, F., Hastuti, N., ... and Rahayu, E. (2024b). The characteristics of corn gluten-free cookies with modified cellulose as food additives. IOP Conference Series: Earth and Environmental Science 1309, 012005. DOI: https://doi.org/10.1088/1755-1315/1309/1/012005.
Islam, Z., Islam, S.R., Hossen, F., Mahtab-ul-Islam, K., Hasan, M.R., and Karim, R. (2021). Moringa oleifera is a prominent source of nutrients with potential health benefits. International Journal of Food Science 2021, 6627265. DOI: https://doi.org/10.1155/2021/6627265
Kamble, D.B., Bashir, K., Singh, R., and Rani, S. (2022). Effect of Moringa oleífera pod addition on the digestibility, cooking quality, and structural attributes of functional pasta. Journal of Food Processing and Preservation 46, e16163. DOI: https://doi.org/10.1111/jfpp.16163
Liu, Z.G., Li, X.Y., Wu, C., Zhang, R.J., and Durrani, D.K. (2022). The impact of expectation discrepancy on food consumers’ quality perception and purchase intentions: exploring mediating and moderating influences in China. Food Control 133, 108668. DOI: https://doi.org/10.1016/j.foodcont.2021.108668
Magano, N.N. (2020). “Millennial Consumers’ Acceptance of the Sensory Properties of Gluten-free Bread as Predisposed by Health and Taste Attitudes”. [Dissertation]. University of Pretoria.
Makovicky, P., Makovicky, P., Caja, F., Rimarova, K., Samasca, G., and Vannucci, L. (2020). Celiac disease and gluten-free diet: past, present, and future. Gastroenterology and Hepatology from Bed to Bench 13, 1-7.
Mejía-Terán, A., Blanco-Lizarazo, C.M., Mateus, E.L., and Sotelo-Díaz, I. (2024). Techno-functional and physicochemical properties of corn flours as potential food ingredients. Applied Food Research 4, 100427. DOI: https://doi.org/10.1016/j.afres.2024.100427
Moonaisur, N., Marx‐Pienaar, N., and de Kock, H. L. (2024). Plant‐based meat alternatives in South Africa: An analysis of products on supermarket shelves. Food Science and Nutrition 12, 627-637. DOI: https://doi.org/10.1002/fsn3.3765
Ong, G.V.P., Juanico, C.B., Santiago, D.M.O., BaynaMariano, R.I., and Tuaño, A.P.P. (2024). Comparison of the nutritional properties of roasted nixtamalized and non-nixtamalized IPB var 6 corn as a coffee substitute. Carpathian Journal of Food Science and Technology 16. DOI: https://doi.org/10.34302/crpjfst/2024.16.1.13.
Pua, A., Tang, V.C.Y., Goh, R.M.V., Sun, J., Lassabliere, B., and Liu, S.Q. (2022). Ingredients, processing, and fermentation: addressing the organoleptic boundaries of plant-based dairy analogues. Foods 11, 875. DOI: https://doi.org/10.3390/foods11060875
Qadir, R., Anwar, F., Bashir, K., Tahir, M. H., Alhumade, H., and Mehmood, T. (2022). Variation in nutritional and antioxidant attributes of Moringa oleifera L. leaves at different maturity stages. Frontiers in Energy Research 10, 888355. DOI: https://doi.org/10.3389/fenrg.2022.888355
Rasmani, R., Aziz, S.A., and Suketi, K. (2020). Correlations of nitrogen, phosphorus, potassium, pigments and total flavonoids of Moringa oleifera Lam. leaves in the vegetative and generative phases. Journal of Tropical Crop Science 7, 75–85. DOI: https://doi.org/10.29244/jtcs.7.02.75-85
Rifky, M., Dissanayake, K., Maksumova, D., Shosalimova, S., Shokirov, A., Jesfar, M., and Samadiy, M. (2024). Incorporation of barley and corn flour as a functional ingredient in bakery products. E3S Web of Conferences 537, 10024. DOI: https://doi.org/10.1051/e3sconf/202453710024
Tiloke, C., Anand, K., Gengan, R.M., and Chuturgoon, A.A. (2018). Moringa oleifera and its phytonanoparticles: Potential antiproliferative agents against cancer. Biomedicine and Pharmacotherapy 108, 457-466. DOI: https://doi.org/10.1016/j.biopha.2018.09.060
Woomer, J.S., and Adedeji, A.A. (2021). Current applications of gluten-free grains–a review. Critical Reviews in Food Science and Nutrition 61, 14-24. DOI: https://doi.org/10.1080/10408398.2020.1713724
Yulia, C., and Subekti, S. (2022). Development of gluten-free moringa choux paste as a culinary tourism product. Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga 13, 149-159. DOI: http://10.23887/jppkk.v13i3.54199
Zeeshan, A., Munir, M., and Sadia, S. (2024). Unlocking the promise of the ″miracle tree: a review on therapeutic applications and phytochemistry of Moringa Oleifera L. Journal of Bioresource Management 11, 18.
Zsigmond, T., Feher, L., Machova, R., and Kovacs, S. (2023). Factors affecting the consumer behaviour of gluten-sensitive consumers: a pilot study. Marketing i Menedžment Innovacij 14, 212-222. DOI: https://doi.org/10.21272/mmi.2023.4-16.
Downloads
Published
How to Cite
Issue
Section
License
All publications by Journal of Tropical Crop Science is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
