2.4. Proximate Analysis

The proximate analysis was evaluated on extruded pasta (uncooked) and on dry extruded pasta (cooked). The parameter determined was crude protein by applying the method by Kjeldhal [16] using a nitrogen-to-protein conversion factor of 6.25. The total carbohydrate level was calculated by subtracting the total fat, protein, ash, and moisture content from 100%, as described by Ayseli et al. [17]. Total fat content was evaluated by using the Soxhlet extraction method [18]. Total ash was determined according to the method in [19]. The energy value was calculated based on the components that produce energy (total protein, fats, and carbohydrates) by multiplying with their specific energy conversion factors [20].