Development and nutritional properties of whole wheat, little millet and soybean based pasta

Abstract

Extruded products are widely recognized as conventional foods globally, valued for their convenience, versatility, and ease of preparation. This research focused on developing an extruded product using the extrusion process with varying proportions of whole wheat flour, little millet flour, and soybean flour. The formulations used were 100:0:0 (T0), 50:10:40 (T1), 50:20:30 (T2), 50:30:20 (T3), and 50:40:10 (T4). The resulting products were analyzed for their physicochemical properties, cooking quality, functional characteristics, and sensory acceptability. The proximate analysis highlighted the presence of proteins, minerals, dietary fiber, and a significant amount of fat, indicating superior nutritional content compared to standard pasta.