Experiment code 21.5.3.35
Experiment Title Development of ragi-soya-maida based pasta incorporating bathua (Chenopodium album L.)
Research Type Departmental Research
Experiment Background Realizing the malnutrition problems of low-income group people and preschool children, the need of upgrading of nutrition is becoming a major concern. In some area poor economy, scarcity of certain foodstuffs is becoming the reason of malnutrition. Also, in this era of industrialization and technological advancement, the life style of the people has changed. With the changing of lifestyle, demand for ready to eat and convenient foods has increased considerably. Different types of such products are available in market. Among these, pasta products are very common in children and adults. Pasta by itself is a healthy nutritional diet, and has great scope as an ideal functional food if supplemented with additional health ingredients. It is a traditional food and popular for its ease of cooking, nutritional qualities and palatability. Cereal grains are an important source of energy, carbohydrates, protein, fibre and macronutrients, especially magnesium and zinc. Wheat and rice are the most important cereal crops accounting for over 50 % of the world cereals productions. Now days, it has become important to improve the quality of pasta by the addition of other ingredients. Sorghum is a major cereal in the semi-arid regions of the world where it is an important food and feed crop. Sorghum, like other cereals, is an excellent source of starch and protein. It is a gluten-free cereal, which is consumed in various forms around the world like baked bread, porridge, tortillas, couscous, gruel, steam-cooked products, pasta etc. Finger millet (Eleusine coracana L.) is also known as ragi and mandua in India. It is a good source of nutrients especially of calcium, iron, phosphorus, zinc, potassium, other minerals and fibre. Soybean is a leguminous plant, which is classified among oil seed due to the fat content that is higher than 15 %. In addition to large amount of fat, it is also having high protein content, and hence soya bean product can serve as complete food. Soyabean grain contains a lot of vitamins and minerals such as zinc, phosphorus, potassium, calcium, iron, vitamin B and vitamin A, C, E. The recent crises have highlighted the need for a paradigm shift from relying on a few crops to a diversified, sustainable food system that harnesses the potential of “neglected and underutilized species (NUS)” of leafy vegetable bathua (Chenopodium album L.) for food and nutrition insecurity solution, especially in low and middle-income countries (Nkwonta et al., 2023). Researcher studied bathua for its nutritional and functional aspects and reported it to be a good source of minerals, fibre, and vitamins along with phytochemicals (Yadav et al., 2023; Kaur and Kaur, 2018; Jan et al., 2017). Consumption of these species helps to overcome nutritional deficiencies in rural low-income and other vulnerable social groups. Such plant species offer immense opportunities to fight poverty, hunger, malnutrition, along with helps in generating income and ensuring food security (Gupta et al., 2022). Recent developments in pasta products include attempts to improve the nutritional properties of the product by the addition of supplements from various cheaper and high-nutritional sources. Quality is a major consideration in the manufacture of any food product several products in the recent years, which made a big hit when they were introduced, have dropped out of the market, because of the lack of proper quality. It has to be established both for the inputs as well as for the products. Keeping above in view the study undertaken the pasta products will be prepared by blending maida, ragi flour and soya bean flour in different proportions with addition of bathua leaf paste in place of water for dough with the following objectives:
Experiment Group Agricultural Engineering
Unit Type (02)EDUCATION UNIT
Unit (27)COLLEGE OF AGRICULTURAL ENGINEERING NARMADA (DEDIAPADA)
Department (318)Processing and Food Engineering
BudgetHead (344/12403/00)344/05/REG/02473
Objective
  1. Development value added pasta using bathua (Chenopodium album L.) and incorporating rag-soya-maida at various proportions
  2. Evaluation of physical, nutritional, chromatic, sensory, microbial and textural properties of developed pasta during ambient storage
Season Rabi
Location Unit Type (02)EDUCATION UNIT
Location Unit (27)COLLEGE OF AGRICULTURAL ENGINEERING NARMADA (DEDIAPADA)
Location Department (318)Processing and Food Engineering
Plot No N.A.
PI Name (NAU-EMP-2012-000098)SATYA NARAYAN SINGH
PI Email snsingh@nau.in
PI Mobile 6352098404
Year of Approval 2025
Commencement Year 2025
Completion Year 2028
Design of Experiment (Other)

Sr. No.

Sample code

Blending proportion of different cereals

1.

T0

500 g Maida

2.

T1

300 g Maida + 25 g Soybean flour + 175 g Ragi flour

3.

T2

 

300 g Maida + 50 g Soybean flour + 150 g Ragi flour

4.

T3

300 g Maida + 75 g Soybean flour + 125 g Ragi flour

5.

T4

300 g Maida + 100 g Soybean flour + 100 g Ragi flour

6.

T5

300 g Maida + 125 g Soybean flour + 75 g Ragi flour

7.

T6

300 g Maida + 150 g Soybean flour + 50 g Ragi flour

8.

T7

300 g Maida + 175 g Soybean flour + 25 g Ragi flour

140 g fresh bathua (Chenopodium album) leaves paste will be added in place of water in all treatment (T1 to T7) except T0.

Experimental

Design

:

CRD

Replications

:

3

 

Sample size

:

500 g

 

Packaging

:

HDPE polythene bags of 100 micron

 

Storage period

 

Storage in ambient temperature condition

Storage period: 0, 1, 2 and 3 months. 

 

 
Crop Spacing (cm x cm)

N.A.
Gross Plot (m x m) N.A.
Net Plot (m x m) N.A.
Total Experiment Area (m2) N.A.
Plot History Last Three Year

N.A.
Initial Soil Sample Analysis Report

N.A.
Initial Soil Sample Analysis Report Attachment Attachment Not Available!
Layout Plan

 

Process Flow Chart for Preparation of Bathua (Chenopodium album L.) and Rag-Soy-Maida based Value Added Pasta Product
Layout Plan Attachment Attachment Not Available!
Treatment

Sr. No.

Sample code

Blending proportion of different cereals

1.

T0

500 g Maida

2.

T1

300 g Maida + 25 g Soybean flour + 175 g Ragi flour

3.

T2

 

300 g Maida + 50 g Soybean flour + 150 g Ragi flour

4.

T3

300 g Maida + 75 g Soybean flour + 125 g Ragi flour

5.

T4

300 g Maida + 100 g Soybean flour + 100 g Ragi flour

6.

T5

300 g Maida + 125 g Soybean flour + 75 g Ragi flour

7.

T6

300 g Maida + 150 g Soybean flour + 50 g Ragi flour

8.

T7

300 g Maida + 175 g Soybean flour + 25 g Ragi flour

 

140 g fresh bathua (Chenopodium album) leaves paste will be added in place of water in all treatment (T1 to T7) except T0.
Treatment Attachment Attachment Not Available!
(NAU-EMP-2012-000098) SATYA NARAYAN SINGH snsingh@nau.in 6352098404 10-03-2026
Active
(NAU-EMP-2014-000096) RAJESH GOPICHAND BURBADE rajeshburbade@nau.in 9712998128 10/03/2026
Active
(NAU-EMP-2012-000089) HITESH BHARAT LAL SANCHAVAT shitesh@nau.in 9624978485 10/03/2026
Active
Processing of Cereals, Pulses and Oil seeds Extrusion

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