Development and Estimation of Proximate Composition, Mineral Content, and Biochemical Analysis of Value-Added Extruded Millet Pasta

The present study aimed to develop food products containing millets in various combinations to determine the proximate composition and mineral content of the standard and most acceptable food products. Three different combinations of millets resulted in three types of pasta. Biochemical estimation revealed that Jowar pasta has higher moisture, protein, thiamine, and riboflavin content, whereas Bajra pasta has higher fibre, fat, and sugar content, and Kodo pasta has greater energy, carbohydrate, ash, calcium, and magnesium content, respectively.

Millets, proximate composition, mineral content, biochemical estimation

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