International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Open Access | Fully Refereed | Peer Reviewed

ISSN: 2319-7064




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Research Paper | Nutrition Science | India | Volume 10 Issue 11, November 2021


Formulation and Quality Evaluation of Bamboo Shoot and Foxtail Millet on Nutritional, Textural and Organoleptic Characteristic of Incorporated Value Added Fettuccine

Ladiya Serto, P. Nazni


Abstract: Fettuccine is one the variety of pasta. As pasta is a widely consumed food in all over the world. Efforts were initiated to prepare novel value added fettuccine pasta. For the formulation of value added fettuccine, 5 samples variation (V1-V5) were developed including standard. It was prepared from composite flour of various combination of bamboo shoot powder (BSP) (40-60g), foxtail millet flour (FMF) (90-110g), fine wheat flour (FWF) (300-400g), vegetable oil (VO) (10-15g) and to evaluate proximal, nutrient, texture and organoleptic properties of the product. The proximate analysis of fettuccine prepared with different treatments included dry carbohydrate, protein, fat, soluble and insoluble fiber according to their respective procedures. For optimum nutrient analysis of incorporated fettuccine has found to be high in carbohydrate in the V5 (5.35%), protein in V5 (3.51%) and fats in V3 (0.59%). Total fiber in V5 (1.27%). Texture analysis reported higher hardness in (V2), stringiness in (V1) and stickiness in (V4). For sensory score revealed that (V2 and V4) had highest overall acceptability (OAA). The result was analyzed through analysis of variance technique using SPSS version 16.0 to determine the level of significance. Therefore it was concluded that bamboo shoots content low fat, high potassium content, carbohydrate, vitamins and minerals etc. Shoots have antioxidant capacity due to presence of phenolic compounds. Millets have been neglected despite their nutritive value and therapeutic use. Foxtail millet (Setaria Italica) is the second-most widely planted species of millet. It is nutritionally superior to conventional food grains and exhibits hypoglycemic effect due to presence of higher proportion of unavailable complex carbohydrate and resistant starch. So, it is very important to conserve the traditional food practices by aware the people about the importance of bamboo shoot and millets with developing value added products for the community.


Keywords: Bamboo shoot powder, Foxtail millet flour, Fine wheat flour, Vegetable oil


Edition: Volume 10 Issue 11, November 2021,


Pages: 727 - 733


How to Cite this Article?

Ladiya Serto, P. Nazni, "Formulation and Quality Evaluation of Bamboo Shoot and Foxtail Millet on Nutritional, Textural and Organoleptic Characteristic of Incorporated Value Added Fettuccine", International Journal of Science and Research (IJSR), https://www.ijsr.net/get_abstract.php?paper_id=SR211113100933, Volume 10 Issue 11, November 2021, 727 - 733

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