Development of Herbal Fortified Millet Pasta

Abstract

The present research focused on formulating millet-based pasta enriched with medicinal herbs and comparing it with control pasta prepared from 100% whole wheat. The functional pasta was produced using a composite mix of 60% wheat flour, 40% malted finger millet, 10% soybean flour, and 20 ml of herbal extract comprising basil, spinach, black nightshade, mint, and coriander. Analysis of physicochemical and nutritional characteristics revealed that the fortified pasta contained higher levels of calcium, dietary fibre, total phenols, and antioxidant activity than the control sample. Additionally, the herbal pasta demonstrated improved cooking qualities, including weight gain and water absorption capacity. Sensory evaluation showed significant (p < 0.05) differences between the fortified and control pasta. Shelf-life assessment indicated that the herbal pasta remained stable for 45 days under ambient storage conditions. The findings highlight the potential of substituting refined wheat flour with malted finger millet and enhancing pasta with medicinal herbs to improve its functional and nutritional value. Key words: Millets, Pasta, Extruded products, Medicinal herbs.