Evaluation of gluten-free noodles formulated with germinated Proso and barnyard millets: studies on process...

This study aimed to develop nutritionally enhanced noodles using germinated proso millet flour (PMF), germinated barnyard millet flour (BMF), and guar gum. Central Composite Design (CCD) was employed to optimize composition formulation, resulting in an ideal formulation of 18.14 % PMF, 43 % BMF, and 0.6 % guar gum, achieving a desirability score of 0.949. The optimized noodles showed a cooking time of 8.7 min, cooked weight of 16.78 g, cooking loss of 12.8 %, and an overall acceptability score of 7.3 on a 9-point hedonic scale. Nutritional analysis revealed higher protein (16.38 g/100 g), dietary fiber (4.28 g/100 g), and ash (3.45 g/100 g) compared to control and market samples. Structural analyses (DSC, XRD, and SEM) confirmed improved thermal and morphological stability. This research suggested that the incorporation of underutilized grains in the development of sustainable and functional food products offers a nutritious alternative to conventional noodles.