It can be observed in table 3 and 4, the quality parameters, and
acceptance of the products made with flours from cassava, banana
and rice/amaranth combination. In regarding to the pastas elaborated
using 100% banana flour, and (90:10) rice/amaranth composite-flour,
it is obvious that additionally to be used by conventional consumers;
these pastas can be consumed by celiac, due they are gluten-free.
Highlighting on these products that: 1) Banana paste have presented
a quick cooking (3 min) (Table 4), and 2), that the rice/amaranth
pasta, due that it is low-phe, they can additionally be consumed by
phenylketonuric patients.