Nutritional benefits of pasta can be greatly enhanced by adding holy basil powder

Nutritional benefits of pasta can be greatly enhanced by adding holy basil powder
Spread the love

Researchers at the Bundelkhand University in India have brought the best of both worlds together by combining holy basil, one of the most popular medicinal herbs in traditional Ayurvedic medicine, and pasta, the ready-to-cook and easy-to-prepare ingredient that’s gaining ground in modern Indian cuisine. This gave birth to a distinct pasta that has a high fiber content, but with a lesser cooking time than regular pasta. In the study, which was published in the IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT), the authors analyzed tulsi-fortified pasta and assessed it based on its physicochemical characteristics, nutritional properties, and sensory qualities.

Nutritional benefits of pasta can be greatly enhanced by adding holy basil powder

Tulsi (Ocimum sanctum L.), more commonly known as holy basil, has been grown in many parts of India for its health-giving benefits, and it has established its place in home remedies. Of all the herbs used in Ayurvedic medicine, the tulsi plant is well-regarded in terms of its therapeutic capability, and for a good reason: Modern scientific literature has confirmed the benefits that the tulsi plant is known for. It’s known to protect the body against certain forms of stress, as well as those brought about by heavy metals and pollution. It has also been shown to normalize blood glucose, blood pressure, and lipid levels, which reduce the risk of having diabetes, hypertension, and certain cardiovascular diseases.  In this study, the authors looked at the potential of pasta to be fortified with tulsi as a way to appeal to a wider group of people. (Related: Anti-aging ‘Holy Basil’ herb supports natural detoxification.)

To start the process, tulsi powder and wheat flour were procured for use. Before it was prepared, the physiochemical properties of the raw materials were determined. Four pasta samples were prepared for the test: Each sample had differing concentrations of wheat flour and tulsi powder. For 1,000 grams of the pasta dough, the wheat-flour-to-tulsi-powder ratios of the samples were 100-to-0, 99-to-1, 97-to-3, and 95-to-5, respectively. An ample amount of water was mixed before it was made into pasta using an extruder. The final samples were then dried and stored before use.

Read Also: Suggestion for the elderly: Run from dementia — literally — regular exercise can heal the brain, according to new study

The resulting samples were then rated using different parameters for quality, such as cooking time, texture, and sensory evaluation. In terms of nutrient composition, the authors looked at carbohydrate, protein, fat, fiber, and ash contents for each pasta. After testing, the findings revealed that fortifying tulsi decreases carbohydrate content of the pasta. Moreover, protein, fat, and ash contents decrease slightly when more tulsi powder is used in the pasta. Fiber, however, was noted to increase in proportion to how much tulsi powder was added.

Researchers then determined that increasing the tulsi content in pasta also adds more fiber to it. Moreover, this method also reduces the cooking time of the pasta. “Fortified pasta was highly acceptable with respect to sensory attribute and cooking time, “they concluded in the study. “On the basis of physicochemical and nutritional properties, cooking time analysis of viscosity and sensory qualities pasta certain 97 percent refined wheat flour and 3 percent tulsi powder sample C2 resulted in better quality having more and high overall acceptability. Tulsi powder prevents different diseases (diabetes, asthma, arthritis and heart diseases, etc.).”

Read Also: “Adapt” to stress with these 5 adaptogenic herbs

They also added that if tulsi powder pasta is included in daily diets, it has the potential to prevent many diseases.

If you want to learn more about holy basil and other herbs that could naturally help your body, head over to today.

About lijimae2012

My grandmother was a herbalist. She taught me how to mix herbs to cure ailments. I grew up with her from the age of 15 years old. I was going to school  and at the same time returned to her shop of herbs learning different kinds of mixture of herbs and also their names. I have been involved in herbal mixture and I also used it to cure a lot of people who orthodox medicine could not cure even though a lot of people have abused herbal medicine. Selling herbal mixture, popularly called agbo, has also been a great source of income to me and my family. Why I Started This Home Remedies Blog As an educated herbalist , i have been into these work for some years now which  I have help so many peoples. One good-day  i thought about people who are not benefit from these like those outside the Nigeria or peoples who are shame  to seek for a herbalist. Then i decides to create a website so as they can contact me and i would gladly help them. I began this blog in 2017 out of a desire to share my passion for herbs and natural living with others. Above all, am a Muslim and am thankful for the daily love and grace Allah bestows me. I’m glad you’ve visited me here at my home on the web and hope you will join me as I continue down the road to healthier living and my mission to help peoples across the nation! Let’s Connect I would love to connect with you!  Feel free to subscribe to receive free regular post updates in your inbox!  Also, you can find me on facebook, twitter,

View all posts by lijimae2012 →