In vitro macronutrient digestibility and mineral bioaccessibility of lentil-based pasta: The influence of cellular intactness

•Powders with (partial) cellular intactness were incorporated into lentil pasta.•Cellular intactness prevailed upon pasta preparation and digestion.•Cellular intactness significantly decreased rate and extent of in vitro amylolysis.•Cellular intactness slowed proteolysis with limited effect on final digestibility.•Mineral bioaccessibility of lentil pasta was low but affected by formulation.