Because pulses are so rich in vitamins, minerals, and other phytochemicals, their introduction into pasta products can increase nutritional value of these foods. They add more protein, fiber, B vitamins and minerals as well as amino acids lysine and threonin. The implications for pasta processing are to find a way to incorporate legume flour for ease of manufacturing. Water needs to be reduced and mixing speeds need to increase in order to process legumes into pasta. Split peas and fava beans were used in this study because these are legumes that are not usually used in processing. Fortifying pasta with legume flour resulted in a higher hardness and elasticity but also had a higher fracturability. Further work needs to be done in order to better incorporate legume flours into pasta “at an industrial scale in order to produce easily fortified pasta products while controlling the sensorial and nutritional quality of the final product.”

Petitot M, Boyer L, Minier C, Micard V. Fortification of pasta with split pea and faba bean flours: pasta processing and quality evaluation. Food Res Int 2010;43:634-641.

Summarized by the NDSU Extension Service.