Development of nutrient rich noodles by supplementation with malted ragi flour

In the present investigation attempts have been made to develop nutrient rich noodles by the addition of optimized proportions of wheat and malted ragi flour with other ingredients. Combinations of wheat and malted ragi flour (90:10, 80:20, 70:30, 60:40 and 50:50) and other ingredients like vegetable oil, corn flour, wheat gluten, GMS and guar gum were optimized by varying proportions to result a better quality noodles. Whereas iodized salt, baking powder and water were kept constant for all formulations. Results revealed that among all the formulations tried, noodle sample prepared from 70:30 flour combination had same sensory score as that of control and higher values of protein, fibre and minerals (i.e. calcium, iron and phosphorous) than the control sample. Thus, this nutrient rich noodle will be a good source of instant food for children, teenagers, sport persons, pregnant and lactating women.