Abstract
The study were designed to develop jamun seed powder incorporated multigrain noodles. Efforts were made to prepare multigrain noodles having different combinations of whole wheat flour (WWF), foxtail millet flour (FMF), defatted soya flour (DSF) and jamun seed powder (JSP) were prepared by mixing them in different proportions viz.,T0-100% WWF, T1-58%+10%+30%+2%, T2-56%+15%+25%+4%, T3-54%+20%+20%+6%, T4-52%+25%+15%+8%, T5-50%+30%+10%+10%. The prepared multigrain noodles were subjected to organoleptic and nutritional quality analysis. The results revealed that multigrain noodles with 4% incorporation of jamun seed powder (T2) was organoleptically secured maximum score for colour, taste, flavor and overall acceptability compared to all other samples and found to contain moisture (8.58%), ash (3.28%), protein (17.58%), fat (1.93%), crude fiber (3.32%) and carbohydrate (64.21%). Therefore T2 was more acceptable so it was optimized treatment than others.
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