Development, Optimization, and Quality Evaluation of Microgreen-fortified Pasta

Microgreens are young seedlings that are rich in vitamins, minerals and antioxidants, and they can be grown in a short time. The present study aimed to grow five microgreens (fenugreek, little millet, pearl millet, beetroot and radish), study their physicochemical properties, and use their powders to develop a nutrient-rich pasta. The microgreens were harvested after 12 to 15 days of growth. Their moisture content ranged from 80.36 to 92.41%, total soluble solids from 6.2 to 10.5 °Brix, and pH from 5.0 to 6.5. The harvested microgreens were dried in a tray dryer, ground into powder, and mixed with wheat flour to prepare four pasta formulations (S1, S2, S3 and S4). Sensory evaluation was carried out using a nine-point hedonic scale. Formulation S3 (84 parts wheat flour with 2 parts each of fenugreek, pearl millet and little millet powders, 7 parts radish powder and 3 parts beetroot powder) was the most acceptable, with an overall acceptability score of 9 and an acceptability index of 91.1%. The optimum cooking time of S3 pasta was 10 minutes, and its weight increased from 50 g to 65 g after cooking. Per 100 g, the pasta contained 4.9 mg iron, 4.9 mg calcium, 73.0 g carbohydrate, 19.8 g protein, 2.3 g fat and 391.4 kcal energy. The estimated production cost was ₹4,044 per kg, or about ₹404.40 per 100 g packet. The results show that microgreen powders can be used to make an acceptable, nutrient-rich pasta. Further studies on shelf life, microbial quality and the full nutritional profile are needed before commercial production.