Usha MalagiPragya Pandey2016-11-222016-11-222013http://krishikosh.egranth.ac.in/handle/1/87107Foxtail millet (Setaria italica) is the second-most widely planted species of millet. It is nutritionally superior to conventional food grains and exhibits hypoglycaemic effect due to presence of higher proportion of unavailable complex carbohydrate and resistant starch. Vermicelli is a popular instant food product which is tasty and easy to make, liked by people of all walks of life, irrespective of age and changing lifestyles. Hence, an attempt was made to develop foxtail millet based value added vermicelli. Standardization trials indicated that acceptable foxtail millet vermicelli could be developed by incorporating 50 per cent processed foxtail millet flour, 20 percent black gram dhal flour and 1 percent fenugreek seed powder in the standard vermicelli recipe. Developed vermicelli were evaluated for sensory, nutritional and storage quality. The overall sensory score for designed foxtail millet vermicelli was 7.6 in comparison to control which scored 8.4. The results indicated that foxtail millet vermicelli exhibited good cooking quality, percent solubility (30.67%) and short cooking time (5.03 min). Cooking loss decreased significantly in both control and foxtail millet based vermicelli (8.84 – 6.74, 12.30 – 10.85 g/100g, respectively) at the end of storage period. Nutrient analysis revealed that, the moisture, protein, fat, ash, crude fiber and carbohydrate contents of developed vermicelli was 14.32, 0.21, 1.42, 0.45 and 77.0 per cent respectively with high dietary fibre content (22.17 %; soluble- 4.90 % and insoluble-17.4%). The developed foxtail millet vermicelli was acceptable and could be stored well beyond six months. Thus, the study presented an upshot of potentials of foxtail millet as a natural designer health food for the future.Thesis