## 3 Results and Discussion
### Sensory Attributes Results of Pasta
\begin{table}
\begin{tabular}{c c c c c c c c c c c c c c} \hline \hline
**Pasta** & **Protein** & **Fat** & **Carbohydrate** & **E.V.** & \(\mathbf{\omega_{9}}\) & \(\mathbf{\omega_{6}}\) & \(\mathbf{\omega_{3}}\) & **SFA** & **TFA** & **Chol.** & **Fibres** & **Sugar** & **Sodium** \\
**Samples** & **(g)** & **(g)** & **(g)** & **(kcal)** & **(g)** & **(g)** & **(g)** & **(g)** & **(g)** & **(g)** & **(g)** & **(g)** & **(mg)** \\ \hline AU\_1 & 7.033 & 0.662 & 51.24 & 245.093 & 0.056 & 0.266 & 0.015 & 0.105 & 0 & 0 & 1.873 & 0.562 & 2.349 \\ AU\_2 & 7.402 & 0.941 & 51.263 & 249.290 & 0.164 & 0.312 & 0.024 & 0.197 & 0.112 & 10.925 & 1.873 & 0.572 & 6.667 \\ AU\_3 & 7.772 & 1.221 & 51.284 & 253.486 & 0.271 & 0.359 & 0.034 & 0.029 & 0.0022 & 21.850 & 1.873 & 0.583 & 10.983 \\ AU\_4 & 8.878 & 2.059 & 51.348 & 26.607 & 0.594 & 0.498 & 0.061 & 0.564 & 0.0056 & 54.625 & 1.873 & 0.616 & 23.935 \\ AU\_5 & 10.722 & 3.455 & 51.453 & 287.058 & 1.131 & 0.731 & 0.107 & 0.102 & 0.011 & 109.251 & 0 & 1.874 & 45.521 \\ Ctrl\_1 & 7.259 & 0.690 & 53.779 & 256.686 & 0.061 & 0.276 & 0.016 & 0.109 & 0 & 0 & 1.903 & 0.190 & 1.468 \\ Ctrl\_2 & 7.628 & 0.970 & 53.800 & 260.883 & 0.169 & 0.322 & 0.025 & 0.201 & 0.001 & 10.925 & 1.903 & 0.201 & 5.786 \\ Ctrl\_3 & 7.997 & 1.249 & 53.822 & 265.079 & 0.276 & 0.368 & 0.034 & 0.293 & 0.002 & 21.85 & 1.903 & 0.212 & 10.103 \\ Ctrl\_4 & 9.104 & 2.087 & 53.88 & 277.669 & 0.598 & 0.508 & 0.061 & 0.568 & 0.006 & 54.625 & 1.903 & 0.245 & 23.054 \\ Ctrl\_5 & 10.948 & 3.484 & 53.991 & 296.651 & 1.136 & 0.741 & 0.107 & 0.027 & 0.011 & 109.251 & 1.903 & 0.298 & 44.640 \\ \hline \hline \end{tabular}
\end{table} 
Table 5: The estimated nutritional composition of pasta fortified with different amount of eggs and enriched with wild garlic leaves, reported at 100 g.  
ratios for both the variants with and without added wild garlic were 0.241 for AU_5 and 0.242 for Ctrl_5, respectively. The higher this ratio, the more favourable the health impact of fatty acid consumption, showing functional activity. The health promotion index (HPI) [55] is the ratio of the amount of unsaturated fat to the amount of saturated fat (C12:0; C14:0, C16:0) and is currently used mainly in research on the nutritional quality of food products, with values ranging from 0.782 to 0.800. Wild garlic has also been used to formulate different types of foods because of its biological qualities and flavour. [PERSON] et al. (2022), for example, produced an emulsified meat product by incorporating powdered wild garlic leaf and chestnut flour (_Castanaea sativa_ Mill.) in varying amounts. This study demonstrated the impact of addition on the nutritional value, fat content, and shelf life of the reformulated meat products [56]. [PERSON] et al. (2023) performed a similar study and included wild garlic to the recipe for meat-cut semi-finished products [57]. Dairy products have also been enriched with wild garlic. [PERSON] et al. (2022) found that adding wild garlic leaves to soft cow milk rennet-cured cheese improved both the sensory qualities and volatile acid profile [58]. [PERSON] et al. (2017) showed that adding 1% concentration of _A. usrimum_ L. powder can be used as a supplement to change the flavour and taste of kefir [59]. [PERSON] et al. (2019) concluded that addition of osmodehydrated wild garlic to biscuit dough formulation has provided better biscuits texture analysis results and changed colour characteristics in comparison to the fresh wild garlic addition [60]. Following the determination of nutritional and sensory attributes, cookies improved with osmohydrated wild garlic leaves in molasses were superior compared to the control, according to another recent study [61]. Based on our research, we have shown that wild garlic can be successfully used in pasta. Additionally, this process serves as a means of preserving the _A. usrimum_ L, allowing it to be used all year round despite its short vegetation period (about 4 months/year) [24]. One aspect which may be a limiting factor in the use of wild garlic leaves in pasta is the colour.