Quality assessment of pasta prepared from finger millet, aloe vera and legume Sinha Rekha*, Sharma Bindu, Haider Z.A. Department of Home Science, Birsa Agriculture University, Ranchi- 834 006, India *Corresponding Author's E-mail: sinharekha_05@yahoo.co.in
Online published on 16 September, 2013. Abstract An investigation was carried out to develop finger millet, legume and aloe vera based nutritious macaronies using flour of wheat (semolina), finger millet, soy bean and germinated green gram in the ratio of 50:50:0:0 (Type I), 50:35:0:15 (Type II), 50:40:10:0 (Type III) and the control 100% semolina. Both black and white cultivar of finger millet was used for development of Type I macaroni. Aloe vera gel was used in place of water in macaronies. Macaronies prepared from white cultivar of finger millet got higher score for colour and appearance than brown cultivar. The protein, fat, ash and fiber content of different types of macaronies varied. Micro nutrient profile of Type I macaronies was improved further with substitution of pulse flour. Top Keywords Macaronies, Finger millet, Green gram, Soy flour, Aloe vera. Top |