Estimation of Multi Millet Convenience Products (Noodles, Pasta and Vermicelli) Proximate Composition

Abstract

Background: Due to rapid urbanization and increasing segment of working women, convenience products such as ready-to-eat and ready-to-use are gaining popularity. Millets are unique among the cereals due to rich content of calcium, dietary fiber; polyphenol and protein content majorly amino acids like methionine, cysteine, and are contributing to national food security due to their potential health benefits. Millet grain is now receiving increasing interest from food scientists, technologists and nutritionists. Methods: Multi millet convenience products was developed with proportions of multi millet and refined flour using extrusion technology and the present study was designed to analyze the proximate composition such as moisture, protein, fat, ash, carbohydrate and energy content of the developed multi millet convenience products. Result: Among the developed proportion 60: 40 proportion noodles was labelled as (MMNF1), 25:75 pasta as (MMPF3) and 50:50 vermicelli as (MMVF1). The results showed that the proximate composition (ash, fat and protein) of multi millet convenience products (noodles- 4.23±0.08, 0.98±0.11, 10.82±0.09; pasta- 4.93±0.08, 1.00±0.05, 11.79±0.03 and vermicelli- 3.80±0.23, 1.26±0.08, 11.16±0.21) was high compared to control. In contrast, the moisture, carbohydrate and energy content was low in (MMNF1-8.66±0.13, 73.54±0.14, 346.2±1.1; MMPF3- 8.80±0.10, 71.60±0.09, 342.5±0.3 and MMVF1- 8.36±0.12, 73.83±0.42, 351.5±1.0) than control.