Biofortification of durum wheat sprouts to enhance mineral content in pasta

Micronutrient deficiencies, represent a major public health concern. Cereal biofortification, combined with sprouting, offers a promising strategy to enhance micronutrient content and functional properties. In this study, durum wheat seeds were germinated under controlled hydroponic conditions and enriched with Fe, Zn, and Se. Sprouts were dried, milled, and incorporated at 10% and 20% levels into pasta formulations, alongside non-biofortified controls. Pasta quality was assessed in terms of hydration properties, cooking performance, colour, sensory attributes, total phenolic content (TPC), and mineral composition. Biofortified sprouts increased swelling volume, water binding capacity, and micronutrient content without compromising cooking quality (cooking loss <7%). Optimal cooking time decreased with sprouts addition, while colour changes were proportional to sprouts percentage, with no significant difference between biofortified and control samples. TPC increased with sprouts inclusion, and Se concentration in biofortified pasta increased up to 47-fold relative to seeds. The addition of sprouts flour also modified the aroma and flavour profiles, enhancing vegetal, mushroom, and seaweed notes, increasing umami perception, and reducing perceived visual stickiness. These results demonstrate sprouting combined with mineral biofortification effectively enhances the nutritional and functional properties of durum wheat pasta, offering a viable strategy for developing health-oriented cereal-based foods.