Nutritional and Sensory Properties of Penne-Type Pasta Based on Cereals (Oryza sativa (L.), Digitaria exilis, Pennicetum glaucum), Tubers (Ipomoea batata, Manihot esculenta Crantz), and a Legume (Vigna unguiculata (L.))

This study aimed to evaluate the nutritional and sensory characteristics of penne-type pasta produced from locally sourced cereals, tubers, and legumes. To achieve this, we formulated four different types of pasta with varying le- vels of incorporation ranging from 10 to 50% cereals such as millet, fonio, and rice, tubers such as manioc and sweet potato, and legumes such as cow- pea. The results showed that the incorporation of local products considerably improved the nutrient content of penne...