Vol. 10, Issue 10 (2021)

Author(s):
A Mithila, K Sowjanya, Blessy Sagar Seelam, M Akhila and J Suma Madhuri

Abstract:
Now a days millets based products consumption was very low. This study was carried out to increase consumption of millets with most common product Noodles. Noodles made from a mixture of flour, water and eggs usually cooked in soup or boiling water. Traditional noodles are usually made from common wheat flour, water and/or salt by a process of dough mixing, sheeting and cutting. The study reports on the effect of the Wheat flour, Sweet potato flour, Sorghum flour, Bajra flour and Foxtail flour on the Physico-chemical and sensory properties of the fiber enriched Multi-Millet Noodles. Sweet potato flour was incorporated along with the Wheat flour at flour replacement levels of 0,5,10 and 15% by keeping multi-millet composite flour at constant level that is 30%. Millets are rich in protein, dietary fiber and B- complex vitamins and minerals. So the noodles prepared with multi-millet flour increases the nutritional value. In addition to that sweet potato flour which contains high amount dietary fiber.