{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,27]],"date-time":"2026-06-27T23:00:28Z","timestamp":1782601228247,"version":"3.54.5"},"reference-count":62,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2024,10,10]],"date-time":"2024-10-10T00:00:00Z","timestamp":1728518400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001321","name":"National Research Foundation","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001321","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100016962","name":"Department of Science and Innovation, South Africa","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100016962","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2024,11]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      Non\u2010wheat flours are gaining attention as substitutes for wheat flour, offering the potential to optimize local resource utilization and alleviate the demand for wheat. The study investigates the use of non\u2010wheat flours, particularly a blend of orange\u2010fleshed sweet potato (OFSP) (\n                      <jats:italic>Ipomoea batatas<\/jats:italic>\n                      ) and Bambara groundnut (BG) (\n                      <jats:italic>Vigna subterranean<\/jats:italic>\n                      ), as a partial replacement for wheat flour in pasta production. The aim is to improve the utilization of local resources, reduce the reliance on wheat, and enhance the nutritional quality of pasta. The production of OFSP and BG flour took place at Agricultural Research Council Roodeplaat Campus. The data were analyzed using analysis of variance, and significant means were separated using the Duncan multiple range test. The research found that pasta made from composite flour significantly influenced its composition and cooking characteristics when compared to 100% wheat pasta. The most nutritionally enriched pasta was achieved with a blend of 50% wheat, 25% OFSP, and 25% BG, featuring higher protein, ash, and fiber content. Consumers preferred pasta made from a composite flour of 70% wheat, 15% OFSP, and 15% BG. This research suggests the potential for producing pasta using OFSP and BG composite flour as a viable option.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>The practical application of the research on orange\u2010fleshed sweet potatoes\u2013Bambara groundnut\u2010based pasta has the potential to improve nutrition, stimulate local economies, enhance agricultural sustainability, and promote food security in regions where vitamin A deficiency is a concern and wheat importation is high.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.17432","type":"journal-article","created":{"date-parts":[[2024,10,10]],"date-time":"2024-10-10T23:48:40Z","timestamp":1728604120000},"page":"7348-7359","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Effect of orange\u2010fleshed sweet potato (\n                    <i>Ipomoea batatas<\/i>\n                    )\u2013Bambara groundnut (\n                    <i>Vigna subterranea<\/i>\n                    ) composite flour on quality properties of pasta"],"prefix":"10.1111","volume":"89","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5123-331X","authenticated-orcid":false,"given":"Makgwatla Consolerlia","family":"Makhuvha","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology, School of Agriculture University of Venda  Thohoyandou South Africa"},{"name":"Plant Breeding Agro\u2010processing Unit Agricultural Research Council\u2010Vegetable, Industrial and Medicinal Plants  Pretoria South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sunette","family":"Laurie","sequence":"additional","affiliation":[{"name":"Plant Breeding Agro\u2010processing Unit Agricultural Research Council\u2010Vegetable, Industrial and Medicinal Plants  Pretoria South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mmathaha","family":"Mosala","sequence":"additional","affiliation":[{"name":"Plant Breeding Agro\u2010processing Unit Agricultural Research Council\u2010Vegetable, Industrial and Medicinal Plants  Pretoria South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,10,10]]},"reference":[{"key":"e_1_2_8_2_1","volume-title":"Approved methods of the American Association of Cereal Chemistry","author":"AACC","year":"2000"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.36997\/IJUEV2021.65.2.238"},{"issue":"7","key":"e_1_2_8_4_1","first-page":"376","article-title":"Effect of supplementation of Bambara groundnut (Vigna subterranean L.) flour on the quality of biscuits","volume":"5","author":"Abu\u2010Salem F. M.","year":"2011","journal-title":"African Journal of Food Science"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1177\/1082013205058531"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2017.11.122"},{"issue":"1","key":"e_1_2_8_7_1","first-page":"115","article-title":"Physico\u2010chemical properties of wheat\u2010yam flour composite bread","volume":"10","author":"Amandikwa C.","year":"2015","journal-title":"Nigerian Food Journal"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694-016-9376-2"},{"key":"e_1_2_8_9_1","volume-title":"Official methods of analysis of AOAC","author":"AOAC","year":"2007"},{"issue":"4","key":"e_1_2_8_10_1","first-page":"704","article-title":"Codex Alimentarius: What Has It To Do With Me?","volume":"34","author":"Arendt M.","year":"2018","journal-title":"Journal of Human Lactation"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1515\/aucft-2016-0016"},{"issue":"1","key":"e_1_2_8_12_1","first-page":"52","article-title":"Optimization of proximate composition and functional properties of composite flours consisting wheat, cocoyam (Colocasia esculenta) and Bambara groundnut (Vigna subterranea)","volume":"24","author":"Awolu O. O.","year":"2017","journal-title":"International Food Research Journal"},{"issue":"1","key":"e_1_2_8_13_1","first-page":"21","article-title":"Production and evaluation of malted soybean\u2010acha composite flour bread and biscuit","volume":"5","author":"Ayo J. A.","year":"2014","journal-title":"African journal of Food Science and Technology"},{"issue":"2","key":"e_1_2_8_14_1","first-page":"173","article-title":"Physicochemical properties of starch extracted from different sources and their application in pudding and white sauce","volume":"5","author":"Balestra A.","year":"2010","journal-title":"World Journal of Dairy & Food Sciences"},{"key":"e_1_2_8_15_1","unstructured":"Bashir M. K. Schilizzi S. &Pandit R.(2012).The determinants of rural household food security for landless households of the Punjab Pakistan: An econometric analysis(Working paper No. 1784\u20102016\u2010141849).University of Western Australia School of Agricultural and Resource Economics."},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11030256"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1177\/1082013210382303"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods6090080"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-014-1427-2"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.14393\/BJ-v32n1a2016-29598"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2020.1818776"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods8020046"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408390903001693"},{"key":"e_1_2_8_24_1","doi-asserted-by":"crossref","unstructured":"Gebreselassie S. Haile M. &Kalkuhl M.(2017).The wheat sector in Ethiopia: Current status and key challenges for future value chain development (ZEF working paper No. 160).https:\/\/ssrn.com\/abstract=3013041","DOI":"10.2139\/ssrn.3013041"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.4236\/fns.2011.29129"},{"key":"e_1_2_8_26_1","doi-asserted-by":"publisher","DOI":"10.3389\/fsufs.2020.617009"},{"key":"e_1_2_8_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2017.10.126"},{"key":"e_1_2_8_28_1","doi-asserted-by":"publisher","DOI":"10.26656\/fr.2017.4(6).419"},{"issue":"1","key":"e_1_2_8_29_1","first-page":"66","article-title":"Effect of processing and oil type on carotene bio accessibility in traditional foods prepared with flour and puree from orange\u2010fleshed sweet potatoes","volume":"4","author":"Hugo S.","year":"2000","journal-title":"International Journal of Food Science & Technology"},{"key":"e_1_2_8_30_1","volume-title":"Application of infrared radiation in food processing","author":"Ingabire T. S.","year":"2011"},{"key":"e_1_2_8_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0956-7135(01)00043-3"},{"key":"e_1_2_8_32_1","first-page":"109","article-title":"Effect of extruded full\u2010fat soy flour into sweet potato flour on functional properties of the mixture","volume":"3","author":"Iwe M. O.","year":"2001","journal-title":"Journal of Sustainable Agriculture and Environment"},{"key":"e_1_2_8_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2016.09.007"},{"key":"e_1_2_8_34_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-014-1580-7"},{"key":"e_1_2_8_35_1","first-page":"459","article-title":"Physiochemical properties of sweet potato starch","volume":"57","author":"Kim A. J.","year":"2006","journal-title":"Journal of the Science of Food and Agriculture"},{"issue":"5","key":"e_1_2_8_36_1","first-page":"76","article-title":"Determination of cooking quality of the composite flour noodles incorporated with chia seeds powder","volume":"9","author":"Kulkarni A. T.","year":"2020","journal-title":"Journal of Pharmacognosy and Phytochemistry"},{"key":"e_1_2_8_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2021.106986"},{"key":"e_1_2_8_38_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox11091648"},{"key":"e_1_2_8_39_1","unstructured":"Larmond E.(1980).Laboratory methods of sensory evaluation of food.Research Branch Canada Department of Agriculture."},{"key":"e_1_2_8_40_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.15975"},{"key":"e_1_2_8_41_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.agsy.2019.102770"},{"key":"e_1_2_8_42_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2005.09.006"},{"key":"e_1_2_8_43_1","doi-asserted-by":"publisher","DOI":"10.1093\/advances\/nmac026"},{"issue":"2","key":"e_1_2_8_44_1","first-page":"115","article-title":"Physicochemical characteristics of yam starches","volume":"5","author":"Moulvaney R. E.","year":"2009","journal-title":"Journal of Food Biochemistry"},{"key":"e_1_2_8_45_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2019.e01381"},{"issue":"6","key":"e_1_2_8_46_1","first-page":"2061","article-title":"Applications of composite flour in development of food products","volume":"21","author":"Noorfarahzilah M.","year":"2014","journal-title":"International Food Research Journal"},{"key":"e_1_2_8_47_1","first-page":"71","volume-title":"Food science","author":"Norman N. P.","year":"1995"},{"key":"e_1_2_8_48_1","doi-asserted-by":"publisher","DOI":"10.1002\/leg3.25"},{"key":"e_1_2_8_49_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2021.01.033"},{"issue":"1","key":"e_1_2_8_50_1","first-page":"83","article-title":"Development, evaluation and sensory quality of orange\u2010fleshed sweet potato (Ipomea batatas Lam) extruded pasta products","volume":"12","author":"Olubunmi A. A.","year":"2017","journal-title":"Croatian Journal of Food Technology, Biotechnology and Nutrition"},{"key":"e_1_2_8_51_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0189-7241(15)30093-X"},{"issue":"3","key":"e_1_2_8_52_1","first-page":"74","article-title":"Contemporary African food habits and their nutritional and health implications","volume":"12","author":"Oniang'o R. K.","year":"2003","journal-title":"Asia Pacific Journal of Clinical Nutrition"},{"key":"e_1_2_8_53_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.13821"},{"key":"e_1_2_8_54_1","first-page":"768","article-title":"Development of instant fried noodles made from composite flour of wheat and sweet potato flours","volume":"43","author":"Reungmaneepaitoon S.","year":"2009","journal-title":"Kasetsart Journal: Natural Science"},{"key":"e_1_2_8_55_1","doi-asserted-by":"publisher","DOI":"10.1590\/fst.35617"},{"key":"e_1_2_8_56_1","first-page":"1757","article-title":"Influence of different protein sources on cooking and sensory quality of pasta","volume":"3","author":"Savita S.","year":"2013","journal-title":"International Journal of Engineering"},{"key":"e_1_2_8_57_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-011-0530-x"},{"key":"e_1_2_8_58_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2019.05.014"},{"key":"e_1_2_8_59_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2020.601496"},{"key":"e_1_2_8_60_1","doi-asserted-by":"publisher","DOI":"10.3329\/jbau.v12i1.21403"},{"key":"e_1_2_8_61_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0106953"},{"key":"e_1_2_8_62_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2020.e05205"},{"key":"e_1_2_8_63_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-020-04324-6"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.17432","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T11:13:08Z","timestamp":1762168388000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.17432"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,10,10]]},"references-count":62,"journal-issue":{"issue":"11","published-print":{"date-parts":[[2024,11]]}},"alternative-id":["10.1111\/1750-3841.17432"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.17432","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,10,10]]},"assertion":[{"value":"2023-12-12","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2024-09-10","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2024-10-10","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}