Development of Brown Top Millet and Soy Fortified Noodles

Department of Life Sciences, School of Bio-Science & Technology, Sharda University, Greater Noida - 201306

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Abstract

The study was conducted to prepare soy enriched multigrain pasta with better nutritional value than conventional wheat pasta. Mixtures were prepared from wholemeal millet (10–40%) and a constant proportion of soy flour (20%) and gluten (2.5%). The nutritional composition, sensory properties and overall nutritional quality of the pasta samples were assessed. The results showed that the addition of millet improved the nutritional value especially for fiber, fat and ash content. The moisture content of the enriched pasta rose from 5.0% in the control sample to 7.3%, which is still within the acceptable range for shelf life (less than 14%). The ash content increased from 0.82 % in control sample to 2.53 % at highest enrichment levels, which is due to the higher mineral content of millet and soy flours. The crude fiber content in the fortified pasta increased from 0.45% in the control group to 1.01%, with higher dietary fiber content in the whole-grain soy and millet flours. In the control group, the natural fat content of fortified millet and soy flour samples also increased from 2.02% to 5.17%. Sensory analysis showed that the sample containing 20% millet flour had the best flavor, texture and overall quality. Color analysis revealed a significant change in the appearance of the noodles by the increase of enrichment. In noodles made with 40% millet flour, the illuminance value (L*) decreased from 44.93 to 25.08, which showed a darker color because of the presence of phenolic compounds and bran pigments. New research finds soy-enhanced multigrain noodles could be a healthy alternative to regular noodles without compromising on taste.