Development of Pasta (Tagliatelle) from Composite Flours of Plantain, Cassava and Wheat

This study aimed to develop tagliatelle-type pasta using composite flours derived from plantain (Musa paradisiaca), cassava (Manihot esculenta) and wheat (Triticum aestivum), in order to enhance the value of local resources and reduce dependence on wheat imports. Flours from plantain (Afoto and Agnrin varieties) and cassava (Bonoua variety) were prepared, physicochemically and functionally characterised, and partially substituted for wheat flour. The results showed that increasing the incorporation of plantain and cassava flours led to a decrease in moisture content (12.96–8.63%), an increase in ash content (1.37–2.32%) and a generally low titratable acidity (0.067–0.112 g NaOH/100 g DM). Moreover, this substitution significantly improved water absorption capacity (254.82–309.20%), indicating better hydration of the starchy matrices. However, the dispersibility and swelling power (2.28–32.52 ge/g DM) of the composite flours decreased with higher levels of plantain and cassava. The resulting pasta exhibited acceptable cooking times (10–12 min) and controlled disintegration degree (13.76–17.23%), although higher than the control (9.99%). The Afoto variety provided a firmer texture compared with Agnrin. These findings confirm the technological feasibility and nutritional relevance of composite pasta based on local resources.