International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 7, Issue 1 (2022)

to evaluate the nutritional qualities of a pasta made with foxtail millet and chickpea


R Bhuvaneswari, P Nazni

The goal of this study was to create pasta using foxtail millet flour and chickpea flour by including 30, 40, 50, and 60% foxtail millet flour and 10% chickpea flour in whole flour. The physiochemical, cooking quality, texture profile analysis, colour analysis, and organoleptic acceptability of the generated pasta were all evaluated. In comparison to ordinary pasta, its proximate composition revealed the simplest amounts of proteins and minerals, as well as a significant amount of fat. Variation 4 pasta cooking time was found to be significantly longer (8.4 to 8.8 min) than control pasta (8.0 minutes), with V2 pasta cooking time being the best and V4 pasta cooking time being the worst. The hardness value is prepared pasta was found to be low in V4, and it was statistically significant (p<0.05) compared to the other pasta samples. The sensory evaluation found that the organoleptic features of the various variations differed significantly. Pasta made with 50% foxtail millet in whole wheat grain was shown to be more acceptable than pasta made with other percentages of foxtail millet. Pasta has a universal demand and is an appropriate carrier for nourishing a segment of the population that is health aware. The addition of rapidly increasing quantities of nutrient-rich foods over a long distance improves the health of the vast majority of health-conscious people.
Download  |  Pages : 27-31
How to cite this article:
R Bhuvaneswari, P Nazni. to evaluate the nutritional qualities of a pasta made with foxtail millet and chickpea. International Journal of Food Science and Nutrition, Volume 7, Issue 1, 2022, Pages 27-31
International Journal of Food Science and Nutrition International Journal of Food Science and Nutrition