Abstract:
Available methods of preparing foods from finger millet at home are laborious, time consuming, and people are reluctant to prepare
foods from finger millet even though finger millet is a nutritionally important food item. Also, there are hardly any food items
prepared from finger millet in the market, and less attention has been given to finger millet. As a solution for this problem, a study
was carried out to develop a medium scale method for manufacturing of noodles from finger millet with maximum substitution,
and tests were conducted by using a process line used to manufacture rice noodles with modifications. Based on the results of the
preliminary experiments, main tests were carried out with blending ratios of finger millet to rice flour percentages of 50:50 and
100:0 with three replicates. Flours were mixed with water to increase the moisture content up to 35% and pellets were formed.
Paste prepared by steaming the pellets was extruded to make sheets, and they were sent to an extruder to form noodles. Formed
noodles were sterilized at 1000C, cut to 4 inches length pieces and sent to a dryer. Temperature of drying air was maintained about
40-450C. It was found that the moisture content and percentage total solids in gruel of both types of produced noodles were satisfied
the maximum allowable level for rice noodles i.e.12% and 8% according to SLS 858. Sensory evaluation results revealed that both
types of noodles produced with finger millet were highly acceptable and 100% finger millet noodles were shown a higher
acceptability in colour than 50% finger millet noodles. Developed finger millet noodles packed in PET/LDPE bags can be stored
more than 1.5 years without any deterioration of quality. Hence, the developed method can be used to manufacture 100% finger
millet noodles commercially on a medium scale level. Cost of production is 250 SLR per kg.
