Optimization and Formulation of Nutrient Rich Millet Pasta using RSM

Abstract

Millet flour is used to supplement pasta as it has high nutritional values. Pasta was prepared using foxtail millet flour (43-50g), kodo millet flour (33-40g), guar gum(1-2g) and other ingredients like wheat flour, oil, salt and water are kept constant for all formulations. The investigation employed a Box-Behnken design to examine the influence of foxtail millet flour, kodo millet flour, and guar gum on cooking quality parameters such as cooking time, solid gruel loss, and swelling index in extruded pasta products. An elevated percentage of millet flour demonstrates an adverse impact on both gruel loss and cooking duration, according to the findings. Addition of Guar gum shows positive effect on solid gruel loss. The optimization outcomes indicated that the ideal proportions for extruded pasta included 50g of foxtail millet flour, 40g of kodo millet, and 1.86g of Guar gum. The resultant pasta exhibited nutritional richness, comprising carbohydrates (62%), protein (8.5%), fat (12%), moisture (7.8%), and ash (2.4%).