Vol. 9, Issue 7 (2020)

Author(s):
Shekahara Naik R, Akshay GM, Prakruthi M, Devaki CS and Mahesh MS

Abstract:
More than 2 billion people i.e. over 30% of the world’s population, suffer from deficiencies of micronutrients including iron, iodine, zinc, and vitamin A termed as hidden hunger. Noodles are consumed by a large number of the population and is a staple food in many parts of the world. Although >100000 million servings of noodles is consumed annually, it is energy dense, sodium rich, micro-nutrients deficient and high GI food with low fibre and thus not a healthy food. The sheer volume of noodle consumption makes it ideal vehicle for fortification and enrichment. Further, a large population are also gluten sensitive and develop mild to moderate symptoms of gluten intolerance after noodle consumption. Partial replacement of wheat flour with millet flour can reduce the gluten content and increase the micro-nutrient content of noodles. Barnyard millet is high fibre, no gluten, and low GI food with good source of several micro-nutrients. Thus in the present study wheat flour was partially replaced with malted barnyard millet flour (MBMF) in different proportion and noodles was developed. Wheat flour was replaced with 10-50% MBMF and noodles was developed. Sensory evaluation, nutrient composition analysis of the developed noodles was carried out. Partial replacement up to 20% with MBMF was better accepted. Incorporation of MBMF enhanced nutrient composition of noodles especially in terms of micro nutrient. Incorporation of millet flour into noodles preparation enhances its nutrition profile and makes it slightly healthier.