 |
International Journal for Research Trends and Innovation
International Peer Reviewed & Refereed Journals, Open Access Journal
ISSN Approved Journal No: 2456-3315 | Impact factor: 8.14 | ESTD Year: 2016
Scholarly open access journals, Peer-reviewed, and Refereed Journals, Impact factor 8.14 (Calculate by google scholar and Semantic Scholar | AI-Powered Research Tool) , Multidisciplinary, Monthly, Indexing in all major database & Metadata, Citation Generator, Digital Object Identifier(DOI)
|
Issue: July 2026
Volume 11 | Issue 7
Review Result and Publication of Paper within : 2-3 days
Click Here For more DetailsFor Authors
Forms / Download
Published Issue Details
Editorial Board
Other IMP Links
Facts & Figure
Impact Factor : 8.14
Issue per Year : 12
Volume Published : 11
Issue Published : 122
Article Submitted : 25323
Article Published : 9497
Total Authors : 25208
Total Reviewer : 873
Total Countries : 172
Indexing Partner
Licence
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
|
Published Paper Details
|
|
| Paper Title: | Foxtail Millet Green Pea Noodles |
| Authors Name: | Srinidhi. D , Darthi. SB |
| Download E-Certificate: | Download |
| Author Reg. ID: |
IJRTI_213706
|
| Published Paper Id: | IJRTI2607017 |
| Published In: | Volume 11 Issue 7, July-2026 |
| DOI: | |
| Abstract: | The escalating global demand for nutritionally fortified, gluten-free food alternatives has intensified research efforts toward leveraging underutilized crops in novel food product development. This study investigates the systematic formulation and comprehensive evaluation of composite noodles developed from foxtail millet (Setaria italica) flour and green pea (Pisum sativum) flour, with the objective of producing a nutritionally superior, gluten-free alternative to conventional wheat-based noodles. The incorporation of foxtail millet—a climate-resilient minor cereal distinguished by its high dietary fiber content, essential micronutrients, and potent antioxidant activity—was strategically complemented by green pea flour, a plant-based protein source with a favorable essential amino acid profile. This synergistic combination significantly improved overall protein quality, corrected amino acid deficiencies inherent to cereal-based formulations, and contributed to a demonstrably reduced estimated glycemic index, rendering the product particularly beneficial for individuals with metabolic conditions including type 2 diabetes and insulin resistance. Functional properties—including water absorption index, cooking loss, swelling index, and textural profile analysis—were systematically assessed across multiple formulation ratios to identify the optimal composite blend. The optimized formulation exhibited acceptable cooking quality, structural integrity, and desirable textural attributes. Organoleptic evaluation conducted using a nine-point hedonic scale among a trained and semi-trained consumer panel yielded high acceptability scores across all sensory parameters including appearance, color, taste, aroma, texture, and overall acceptability. Proximate composition analysis confirmed a meaningful enhancement in protein, dietary fiber, and micronutrient content relative to refined wheat noodle controls. Preliminary shelf-life assessment indicated satisfactory physicochemical and microbiological stability under standardized storage conditions. This study establishes the functional and nutritional viability of foxtail millet–green pea composite noodles as an innovative contribution to the expanding functional food sector, offering a sustainable, health-oriented product with significant potential for commercial scalability and relevance to global food security objectives |
| Keywords: | Setaria italica Foxtail millet Green pea flour Gluten-free noodles Composite flour Functional food Nutritional quality Amino acid profile Glycemic index Textural profile analysis Sensory evaluation Shelf stability Sustainable cereal crops Underutilized grains |
| Cite Article: | "Foxtail Millet Green Pea Noodles ", International Journal for Research Trends and Innovation (www.ijrti.org), ISSN:2456-3315, Vol.11, Issue 7, page no.a154-a164, July-2026, Available :http://www.ijrti.org/papers/IJRTI2607017.pdf |
| Downloads: | 00055 |
| ISSN: |
2456-3315 | IMPACT FACTOR: 8.14 Calculated By Google Scholar| ESTD YEAR: 2016 An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.14 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator |
| Publication Details: |
Published Paper ID: IJRTI2607017
Registration ID:213706
Published In: Volume 11 Issue 7, July-2026
DOI (Digital Object Identifier):
Page No: a154-a164 Country: Thanjavur , Tamilnadu , India Research Area: Engineering Publisher : IJ Publication Published Paper URL : https://www.ijrti.org/viewpaperforall?paper=IJRTI2607017 Published Paper PDF: https://www.ijrti.org/papers/IJRTI2607017 |
| Share Article: | |
|
Click Here to Download This Article |
|
| Article Preview | |
|
|
|
Major Indexing from www.ijrti.org
| Google Scholar | ResearcherID Thomson Reuters | Mendeley : reference manager | Academia.edu |
| arXiv.org : cornell university library | Research Gate | CiteSeerX | DOAJ : Directory of Open Access Journals |
| DRJI | Index Copernicus International | Scribd | DocStoc |
ISSN Details
 |
 |
|
ISSN: 2456-3315
Impact Factor: 8.14 and ISSN APPROVED,
Journal Starting Year (ESTD) : 2016
DOI (A digital object identifier)
| Providing A digital object identifier by DOI.ONE How to Get DOI? |
Conference
Open Access License Policy
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Important Details
Join RMS/Earn 300
WhatsApp
Click Here
Click Here
Indexing Partner |
|||
| Copyright © 2026 - All Rights Reserved - IJRTI | |||