Development of Fibre Enriched Pasta from Brown Top Millet

A. Swarnalatha; Megha Haridas V1

1

Publication Date: 2024/08/31

Abstract: I recently came across some interesting information about the growing popularity of millets among millennials. Brown top millets, in particular, have gained attention for their gluten-free, nutrient-dense properties and are cultivated in dry regions of India and other parts of the world. Similarly, Rajma, a crop that originated in the Indian subcontinent, is grown for food production and as a forage and cover crop. It is an excellent source of protein and is used in various food products for its therapeutic benefits. To combat nutrient- deficient diets and malnutrition, Fibre Enriched Brown Top Millet Pasta (FBTP) was developed by incorporating Brown top Millet (40%, 60%, and 80%), rajmah pulses flour (40%, 60% and 100%) grape skin powder (10% and 20%). The FBTP had a higher amount of antioxidant capacity and improved functional and nutraceutical properties. Overall, this presents a great opportunity for utilizing these crops in food products and reaping their many benefimethod's

Keywords: No Keywords Available

DOI: https://doi.org/10.38124/ijisrt/IJISRT24MAY217

PDF: https://ijirst.demo4.arinfotech.co/assets/upload/files/IJISRT24MAY217.pdf

REFERENCES

  1. Vanessa Dias Capriles, Etiene Valéria de Aguiar, Fernanda Garcia Dos Santos, Marión Elizabeth Aguilar Fernández, Bruna Guedes de Melo, Bruna Lago Tagliapietra, Michele Scarton, Maria
  2. Teresa Pedrosa Silva Clerici, Ana Carolina Conti Food Research International, 113389, 2023
  3. Veer Pal Singh Nutrition & Food Science 45 (5), 753-765, 2015
  4. Chelsea Didinger, Henry J Thompson Legume Science 4 (4), e147, 2022
  5. M Grncarevic, F Radler American Journal of Enology and Viticulture 22 (2), 80-86, 1971
  6. Adriana N Mudryj, Nancy Yu, Harold M Aukema Applied Physiology, Nutrition, and Metabolism 39 (11), 1197-1204, 2014
  7. Shabnam Chhabra Functional Food and Human Health, 15-25, 2018