Anjali, Anisha Verma and Sadhna Singh
Abstract
The present study aimed to develop and evaluate nutritionally enriched pearl millet pasta by partially replacing refined wheat flour with pearl millet (Pennisetum glaucum) flour. The study was conducted in the Department of Food and Nutrition, Acharya Narendra Deva University of Agriculture and Technology (ANDUAT), Kumarganj, Ayodhya (U.P.). Pearl millet grains were cleaned, dried, milled into fine flour, and blended with semolina in different ratios to optimize the best treatment. Pearl millet flour and semolina were added in ratios 100:0, 90:10, 80:20, 70:30, and served as T1, T2, T3, T4, were respectively. Control (T0) was prepared using refined wheat flour. The physico-chemical, nutritional, and Sensory properties of the best treatment were analysed using standard procedures. The physicochemical evaluation revealed an optimal cooking time of 5.5 minutes, cooking loss of 8.2 percent, moisture content 11.5 percent, and water absorption capacity of 172 percent, indicating good cooking quality and structural stability. Nutritional analysis showed that the developed pasta per/100g contained 356 kcal energy, 70g carbohydrates, 7.5 g dietary fiber, 11.5 g protein, 3.5 g fat, 45 mg calcium, 8.5mg iron, demonstrating enhanced nutritional value compared to conventional refined wheat flour pasta. Sensory evaluation conducted by a semi-trained panel and consumers showed high acceptability, with overall acceptability scoring 8.45 on the 9-point hedonic scale. The findings indicate that pearl millet pasta is nutritionally superior, functionally stable, and organoleptically acceptable. The product has strong potential for commercialization as a millet-enriched functional pasta, fiber-rich functional food that may contribute to improved micronutrient intake and health promotion.