Technologies Ready for Transfer and Commercialization - Millet pasta

• Pasta has great potential in terms of maintaining the export quality standards, nutritive quality, minimizing post-harvest losses, enhancing the non seasonal availability through increased shelf life
• The neutral nature of the millet starch provides excellent texture and desired flavour of convenience food product such as pasta.
• It has good balance of essential nutrients includes macronutrients with contribution of key vitamins and minerals. Millet pasta contains micronutrients such as potassium, sodium, calcium, magnesium, zinc, manganese, iron, copper and phosphorus The standardized processing technique has diversified high food value, which improves the consumption of millet and competes with fine cereals
• These properties make millets very novel to be used in extruded food products such as Pastaand the ability increase the revenue potential for the millet cultivating farmers.
• Hence small millet based value-added products including traditional products as well as contemporary products such as pastas are developed and standardized