Studies On Pasting, Microstructure, Sensory, And Nutritional Profile Of Pasta Influenced By Sprouted Finger Millet (Eleucina Coracana) And Green Banana (Musa Paradisiaca) Flours

The objective of this study was to use sprouted ragi flour (RF) and green
banana flour (BF) to make nutritious pastas. RF and BF were substituted at
10, 20, and 30% concentrations to develop healthier pasta. One sample with
15% RF and 15% BF was also made to explore their combined effect. All these
samples were evaluated for their physico-chemical, pasting, cooking quality,
sensory, and nutritional attributes. Thirty percent BF-supplemented pasta
recorded maximum cooking loss of 9.20%. Control pasta exhibited least
cooking loss (4.91%) while combination of 15% RF and 15% BF substituted
pasta recorded a cooking loss of 6.75%. In general, with increased levels of
incorporation of RF and BF in pasta formulation, cooking quality was diminished;
however, nutrition is gaining over this formula substitution.