Development of Functionally Enriched Cold Extruded Product Using Black Bean and Finger Millet

Abstract

Extrusion is a unique method for preparing pasta, which is generally produced from refined wheat flour. However, preparation of pasta from black bean and millets are not prevalent. Millets and Black bean contain good source of protein and fibre. The present study was undertaken to develop pasta which is rich in protein, anthocyanin and dietary fibre. The study conducted included five trials along with control and significant ingredients like Refined Wheat Flour (RWF), Sprouted Finger millet flour (FMF), Black bean flour (BBF) in different proportions as T1- RWF: F: B - 80: 10: 10 and T2- RWF: F: B- 60: 20: 20, T3- 40: 30: 30, T4- 20: 40: 40, T5- 0: 50: 50 and control C- RWF: F: B- 100: 0: 0, along with xanthan gum of 2%, salt of 2% and 8% rice bran oil. These ingredients were mixed, kneaded and extruded in a cold extruder at a screw speed of 80 rpm and temperature of 40oC. Before drying, steaming was carried out for 15 mins. The extruded pasta was tray dried at 700C for 6 hours, cooled and then stored at room temperature. The standardization of the developed pasta was done using VETSTAT tool by assessing its physical and cooking quality parameters such as water absorption index, water solubility index, cooking time, cooking loss and swelling index. Proximate and sensory analysis were also carried out. Among the trials studied, T3- RWF: F: B- 40:30:30 was preferred as the standardized treatment based on the physical, cooking quality parameters and higher sensory scores for appearance and color, body and texture, flavour and overall acceptability. Thus, this study proved that indigenous black bean flour and sprouted finger millet flour can be partially substituted for refined wheat flour in the preparation of enriched cold extrudate like pasta. This developed novel product can satisfy the taste, satiety-oriented dieting and promote healthy aesthetic food habits of consumers.