• S.KOWSALYA
• Dr S.ANGELINE ESTHER PREETHI
• S.JOTHIMEENA
• M.JOTHIKA
• A.DHARANI, N.NAGASUNDHARI

India is one of the major producers of millet crop in the world. Millets are a major good sources of energy. They provide protein, fatty acids, minerals, vitamins, dietary fibre and polyphenols. Typical millet protein contains high quantity of essentaial amino acids especially this sulphur containing amino acids. This study focused on the use of sprouted millet flour and nuts mixed with the green leaves juice to add colour and nutritional value to textured products like pasta. Three different variations were developed by the replacement using of red amaranth leave juice and curry leaves juices in the proportion of T1,T2,T3 list samples (T1=85gm WF + 5gm FM + 5gm RJ+ 5gm Peanut, T2=70gm WF + 10gm FM + 10gm RJ + 10gm Peanut, T3=55gm WF + 15gm RJ + 15 FM + 15gm Peanut) Further the curry leave juice in the proportion of T1,T2,T3 variations (T1 85 gm WF + 5 gm Bajra + 5 gm CLJ + 5 gm Pistha, T2 = 70 gm WF + 10 gm Bajra + 10 gm CLJ + 10 gm Pistha, T3 = 55 gm WF + 15 gm Bajra + 15 gm CLJ + 15 gm Pistha. Physical properties like swelling index, water absorption, cooking time, and cooking weight evaluated were done, and Nutritional properties like moisture, protein, and fibre were analysed. The organo leptic qualities of the extruded samples were analysed by semi trained panel members on a structured 5 point hedonic scale. The findings of the present study revealed significant differences (P<0.05) in all the parameters. The result obtained indicate higher beneficial effects preference for in the variation T3 for Red amaranth leave juice and T2 for Mint Leave juice and T3 Curry leave juice. This pasta can act as a natural colourants and have the health promoting phytochemicals.

"Fortification Of Composite Product (with solids) Pasta With Health Promoting Phytochemicals", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.10, Issue 3, page no.c463-c473, March-2023, Available :http://www.jetir.org/papers/JETIR2303253.pdf

"Fortification Of Composite Product (with solids) Pasta With Health Promoting Phytochemicals", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.10, Issue 3, page no. ppc463-c473, March-2023, Available at : http://www.jetir.org/papers/JETIR2303253.pdf