Development and analysis of finger millet flour-enriched pasta

The extensively consuming market-based pasta products due to change in social stratification and income of individuals has led to many attempts of enhancement of it to improve the nutritional advantages. The present study was designed to developed nutrient-rich pasta by using finger millet flour. The developed products were analyzed for their nutritional quality, sensory characteristics, cooking quality and storability using standard procedures. It was observed that the nutritional quality of all developed enriched pastas is increased significantly (p<0.05) with increase in the level of supplementation of finger millet flour with refined wheat flour. In organoleptic evaluation, it was found that there was a significant (p<0.05) difference among the formulated pastas. Results indicated that FM 2 (refined wheat flour 85% with finger millet flour 15%) pastas were having higher nutritional value i.e. moisture (11.7%), ash (1.44%), crude protein (9.56%), crude fat (1.08%), crude fiber (0.74%), carbohydrate (75.92%), calcium (89.83 mg/100g), iron (2.70 mg/100g), zinc (1.27 mg/100g), magnesium (43.78 mg/100g), phosphorus (130.12 mg/100g) and potassium (122.33 mg/100g) and higher cooking quality i.e. optimum cooking time (8.39 min), maximum cooked weight (24.90 g/10) and minimum cooking loss (3.52 g/100g) and higher over all acceptability than the all the formulated pasta and control (100% refined wheat flour) pasta. Formulated pasta products were obtained in the acceptable category even after 60 th days of keeping and stored in laminated pouch, which showed lower significant changes in colour.