Formulation of Ready to Cook Pasta from Underutilized Proso Millet (Panicum miliaceum) and Raw Banana (Musa paradisiacal) Flours Enriched with Beet Root Powder

Abstract

Introduction: Today world is at the edge of nutritional transition and its associated chaos which created the triple burden of under, over nutrition and micro – nutrient deficiency. Traditional plant based diets have been replaced over the years into refined diets. This transition led to an increased incidence of various non – communicable health concerns and malnutrition in children. After India’s proposal to the Food and Agricultural Organization was approved, 2023 is declared as the International Year of Millets (IYM).

Objectives: Keeping IYM 2023 in view, the present study was undertaken with following objectives of formulating the pasta using proso millet and raw banana flour and analyzing its nutrient profile.

Methods: Diversifying the wheat-rice system with millets is the best approach for combating global panacea of pandemics like hidden hunger and obesity. In this attempt, the pasta was formulated using proso millet and raw banana flour. The pasta was standardized and tested for sensory evaluation on a nine – point Hedonic rating scale by a panel of ten judges. Pasta was stored in HDPE bags for a period of 30 days.

Results: The developed product scored 9 on the overall acceptability while in terms of flavor, colour and texture the scores were 9, 9 and 8.5 respectively. Pasta had a moisture content of 6.79% and the water activity of 0.4880. Using standard AOAC methods, the crude protein and fat was found to be 31.85g and 6.78g respectively. The ash content of the product amounted to 1.56g. No signs of spoilage were observed in its shelf life during the study period. The product had almost the same acceptability scores after an interval of 30 days. The pasta thus developed can be included in variety of preparations considering the myriad of health benefits it offers.

Conclusion: Concluding, this pasta focuses on inclusion of underutilized foods, thus promoting dietary diversification.