Physico Chemical and Nutritional Composition of Millet Based Extruded Product Ragi Pasta and its Storage Analysis

Abstract

This study was aimed to determine the physico-chemical and nutritional composition of newlinemillet based extruded product (ragi pasta) and its storage analysis. Nine different newlineproportions were taken for study with varying percentage of guar gum and xanthan gum, newlinewhereas the proportion of finger millet and rice was kept constant. The composite flour newlinewas analyzed for 9 different parameters. Composite flour s proximate data, physical, newlinechemical, and functional quality was assessed. Moisture, ash, fat, and protein content newlinewere found as 10.9 %, 2.22 %, 1.72%, and 7.10 %, for T4 composite flour respectively. newlineThe moisture value of composite flour was less than 12%, which is perfect for safe newlinestorage as per BIS standard. The swelling capacity, water absorption capacity, bulk newlinedensity, foaming capacity, and oil absorption capacity of composite flour were recorded newlineas 9.19 g/g, 377 %, 0.998 gm/ml, 0.4 %, and 135% respectively for T4 composite flour. newlineRagi pasta was made from all 9 formulations (T0-T8). Composite flour T0, T1, newlineT2, T3, T4, T5, T6, T7 and T8 have equal amount of finger millet and rice. Composite newlineflour T0, T1, T2, T3 and T4 have 0, 0.5, 1.0, 1.5 and 2.0 % of Guar gum binder and newlinecomposite flour T5, T6, T7 and T8 have 0.5, 1.0, 1.5 and 2.0 % of Xanthan gum binder. newlineMoisture, ash, fat, protein, iron, calcium and sensory assessment of ragi pasta were newlineconducted. Moisture value ranged from 8.0-11.2 %, ash 1.2-4.3 %, fat 2.2-4.5%, newlineprotein 8.0-9.9%, iron 3.33-4.95 mg/100g and calcium 290-320 mg/100g for all samples newlineduring analysis. On the basis of sensory assessment T4 pasta sample was highly newlinepreferred and acceptable. Ragi pasta is better source of nutritional content with highly newlineessential mineral content and for people s health. newlineTexture profile analysis (TPA) of cooked pasta was represented in hardness, newlineadhesiveness, cohesiveness, springiness, gumminess and chewiness. Hardness, newlineadhesiveness, cohesiveness, springiness, gumminess and chewiness of pasta sample newlinewere recorded as 25.9 g, 6.6 mJ, 1.24, 1.10 cm, 24.7 N and 26.06 g cm for T4 newlinerespec