Metabolite profile of raw and cooked pasta from whole wheat grain enriched with Bambara groundnut.

This study assessed the metabolite profile of raw and cooked pasta from whole wheat grain enriched with Bambara groundnut using gas chromatography high‐resolution time‐of‐flight mass spectrometry (GC‐HRTOF‐MS). Different metabolites (49), such as alcohols, amides, aldehydes, amines (4%), aromatic compounds (6%), fatty acids (4%), fatty acid ethyl ester (4%), ketones (6%), lipids (2%), nucleobase (2%), phenolic compounds (4%), plasticizer (2%), steroids, and terpenes (4%), were found in the pasta samples. Ester compounds (ethyl ester, fatty acid ethyl ester, and fatty acid methyl ester), miscellaneous compounds, and metabolites with pharmaceutical properties accounted for the bulk of the metabolites in the pasta samples. Uncooked pasta showed lower amounts (i.e., less diversity) of metabolites (10) compared with their cooked counterparts (21), but 18 similar metabolites were found in both cooked and uncooked pasta. Changes in the metabolite composition could be associated with transformation during cooking since a larger number of metabolites were formed after cooking. This study would guide future utilization of pulse‐enriched pasta and provide direction for further research in the metabolomic research space. Novelty Impact Statement: This study reported for the very first time the metabolite composition of pasta produced from whole wheat flour enriched with Bambara groundnut using a gas chromatography high‐resolution time‐of‐flight mass spectrometry technique. The study is of practical importance in understating the composition of bioactive compounds that are derivable from the consumption of whole wheat‐Bambara pasta and could further provide information for future studies in the metabolomic research space. In addition, climate‐smart but underutilized crops such as Bambara groundnut could be used in enriching staples and modifying the metabolite composition of staple foods such as pasta. The data provided in this study could also be valuable in designing future research for pulses with similar composition and characteristics to the Bambara groundnut. [ABSTRACT FROM AUTHOR]