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Vol. 10, Issue 6 (2021)

Development of Ready to cook Kodo millet pasta

Author(s):
Dr. Sarojani JK, Suvarna CH, Dr. JS Hilli and Sneha S
Abstract:
Kodo millet is a tropical small millet crop, indigenous to India and grown for grain fodder purpose. The grain is composed of 66.6 g of carbohydrates, 8.3 g of protein, 3.6 g of fat, 2.6 g of minerals, 9 g of fibre and 353 k. cal of energy per 100 g which is comparable to other millets. Realizing the awareness of the consumers towards the nutritional and health constituents present in processed products, it is important to develop the product which could satisfy the nutritional need as well as the health promoting properties in the processed products.
In this study ready to cook Kodo millet pasta was standardized with varying proportions of Kodo millet flour, wheat flour and fine semolina. The ready to cook Kodo millet pasta can be consumed up to four and half months without any deterioration in the product. The results illustrate that 100 g sample of ready to cook Kodo millet pasta contains 0.94% ash, 8.31% moisture, 10.50% protein, 1.29% fat, 1.25% crude fiber, 78.96% carbohydrates, 1.55 mg of iron, 2.35 mg of zinc and 28.65 mg of calcium.
Pages: 910-915  |  303 Views  135 Downloads


The Pharma Innovation Journal
How to cite this article:
Dr. Sarojani JK, Suvarna CH, Dr. JS Hilli, Sneha S. Development of Ready to cook Kodo millet pasta. Pharma Innovation 2021;10(6):910-915.
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