Standardization of extruded products using modified millet flour and pulse flour

The present study on influence of millet and pulse blend on rheological, cooking, nutritional and organoleptic characteristics of noodles prepared from composite flour of whole wheat flour, modified millet flour (kodo millet, pearl millet) and pulse flour (horse gram and soybean). The incorporation of millet and pulse flour increased the cooking characteristics such as cooked volume, water uptake, cooked weight and decreased gruel loss. The rheological properties like viscosity vs. shear rate were decreased. The nutritional components like protein, crude fibre, dietary fibre, minerals and phytochemical components were increased and carbohydrate, starch, amylose contents were decreased due to the incorporation level of modified millet flour and pulse flour respectively. The mean value for overall organoleptic scores of developed extruded products were highly acceptable and in the range of 8.8-8.4. The microbial population was within the safer limit during the storage period.