Process development and evaluation of quality characteristics of multilegume pasta

Legumes constitute an important source of dietary protein for large segments of the world's population particularly in those countries in which the consumption of animal protein is limited by nonavailability or is self-imposed because of religious or cultural habits. The present study focused on the use of multilegumes for production of ready-to-eat snack products using extrusion cooking. Multilegume Composite mix was prepared using processing techniques such as soaking, sprouting, dehydration and milling. Physical properties namely bulk density, swelling power, water holding capacity, foam capacity and foam stability and nutritional properties namely, protein, ash, crude fiber, fat and carbohydrate, calorific value of the multilegume composite mix were analyzed. Extrusion cooking was carried out using a single screw extruder at 400rpm. The organoleptic qualities of extruded samples were analyzed by panelists on a 9 point hedonic scale. A comparative study was conducted using pasta made with 100% maida flour and pasta made with 50% substituted multilegume composite flour. The findings of the study revealed that significance difference (P< 0.05) was observed in all the parameters between the control and multilegume pasta. Organoleptic evaluation stated that the multilegume pasta had higher scores and highly acceptable among the panelist. Hence multilegume pasta could be considered as a potential breakfast as well as the snack food which serves the essential nutrients in a finger flips way.