Hypoglycemic effect and protein nutritive quality of soy and methionine-supplemented whole durum pasta products

New low cost, high-protein and high-fiber pasta products processed from whole durum meal (WD) solely, WD supplemented with 7\% or 12\% defatted soy flour (SF), or 12\% SF plus 0.3\% methionine were evaluated in comparison with the regular pasta made of pure durum semolina (DS). Their protein nutritive quality was biologically evaluated by rat growth studies using diets containing 9\% protein, through the parameters: food efficiency ratio (FER), protein efficiency ratio (PER), net protein utilization (NPU), digestibility coefficient (DC) and biological value (BV). The original products were administered to diabetic hypercholesterolemic albino rats, (injected with alloxane) to study their effects on the levels of blood glucose and plasma lipid fractions. The results indicate that diets based on pasta made of WD supplemented with SE or SF plus methionine had superior protein quality and succeeded in supporting normal growth of rats in contrast to the diets based on pasta made of unsupplemented WD or DS. These assays demonstrated that the values of FER, PER, NPU and BV of WD-pasta increased with increasing SF supplementation. However, high-fiber pasta made of unrefined WD solely or with SF had lower DC values compared to that of the regular DS-pasta. DC values decreased as the added SF increased. Adding methionine evidently affected FER, PER, BV and NPU values. Administration of high-protein and high-fiber pasta samples made of WD solely, supplemented with SF or SF plus methionine significantly reduced the elevated blood glucose as well as plasma cholesterol and plasma lipid fractions in hypercholesterolemic diabetic rats. Overall, considering nutritional evaluation, protein cost as well as hypoglycemic and hypocholesterolemic effects the pasta composed of 12\% SF-WD and supplemented with 0.3\% methionine represented the best high-fiber; high-protein and high-quality product.