Development of Fibre Enriched Pasta from Brown Top Millet


Authors : A. Swarnalatha; Megha Haridas V

Volume/Issue : Volume 9 - 2024, Issue 5 - May

Google Scholar : https://tinyurl.com/srw8v648

Scribd : https://tinyurl.com/4rkhyzd2

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

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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

References :

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  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

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

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