Formulation and nutritional assessment of value added vermicelli

Abstract

An investigation was carried out to develop finger millet enriched vermicelli and their sensory and nutritional evaluation was carried out. Three types of vermicelli were prepared by replacing 70%, 50% and 60% of refined flour with finger millet of brown and white cultivar alone and in combination with green gram. All types of vermicelli were found acceptable. Vermicelli prepared from white cultivar of finger millet got higher score for color and appearance than brown cultivar. Experimental vermicelli were found superior in terms of fiber, mineral, calcium, iron, copper, zinc and β carotene. Finger millet and green gram flour can be successfully incorporated in the vermicelli for nutrient enrichment.