In vitro starch digestibility and quality attributes of gluten free ‘tagliatelle’ prepared with teff flour and increasing levels of a new developed bean cultivar

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Abstract
Gluten free ‘tagliatelle’ were prepared with teff flour and increasing levels (0, 20 and 40%, w/w; indicating control, T20 and T40, respectively) of a new developed white‐seeded low phytic acid and lectin free (ws+lpa+lf) common bean flour. On a dry matter (DM) basis, total starch decreased (p < 0.05) from 72.2 to 65.1 and 60.2%, while protein and dietary fibre increased (p < 0.05) from 9.9 to 13.3% and 16.5% and from 8.5 to 11.8% and 15.7% for control, T20 and T40, respectively. The chemical score of protein increased (p < 0.05) from 46 for control to 65 for T40. The colour was influenced (p < 0.05) by bean inclusion, whereas no difference was reported for texture properties. The ws+lpa+lf bean inclusion increased (p < 0.05) the resistant starch content (from 6.6% DM for control to 18.6% DM for T40) while decreased from 60 for control to 39 for T40 (p < 0.05) the in vitro glycaemic index. The partial replacement of teff flour with bean flour can favourably be used in gluten free pasta formulation.

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