Author(s):

Shikha kumari, Ranu Prasad and Alka Gupta

Abstract: Study was conducted to develop Jackfruit Seed, soy flour and pearl millet noodles. Different levels of refined wheat flour: jackfruit seed flour, soy flour and pearl millet flour were added in the ratio of 85:15, 75:25 and65:35 for the development of noodles and its quality were analysed. The product was analyzed for ash, moisture, protein, fat and calcium contents by using AOAC (2000) procedures. Data obtained during investigation was statistically analyzed by using analysis of variance (ANOVA) and critical difference test (C.D). The noodles developed with addition of jackfruit seeds, soybean and pearl millet flour had desirable organoleptic properties as indicated by the taste panel studies. However, based on sensory analysis noodles with (T3) 65:35 of refined wheat flour: jackfruit seed flour, soy flour, pearl millet flour were found more acceptable than other levels. On the basis of objectives it is concluded that the best treatment of noodles (T3) containing7.33 percent moisture, 2.33g/100g Ash, 20.63g/100g Protein, 3g/100g Fat, 5.43g/100g Fibre, 5.3mg/100g Iron and 50.26mg/100g Calcium, 118.6g/100g Carbohydrate. The results of study indicated that samples of jackfruit seeds, soybean and pearl millet flour had added noodles, for all addition levels contained more protein, fat, calcium, iron, fibre and energy as compared to control sample.

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