OPTIMIZATION AND ASSESMENT OF FUNCTIONAL PROPERTIES AS WELL AS COOKING PARAMETERS OF READY TO COOK KODO MILLET NOODLE

<p><i>Kodo millet is categorised as coarse grain and is mainly grown in India, China, Japan, Russia and Africa. It comprises protein 8.35%, carbohydrate 65.65%, ash 2.95% and fat 1.45%. It is regarded as cereal nutrient. After coming across this nutritionally rich millet and realizing the growing demand for convenient ready to cook food which will not only be good in taste but will  have great nutritional as well as health benefits, we directed our work in the development of this Ready to cook kodo millet noodle, that will be convenient to cook and will act as a functional food, as kodo is well known for its various therapeutic  properties like-  it is easy to digest due to higher amount of lecithin which is good for nervous system, it is gluten free thus most suitable for individuals intolerant to gluten, useful in treating asthma, blood pressure, migrane, diabetic heart diseases etc.</i></p><p><i>In this study the Ready to cook kodo millet noodles were standardised in three different proportions of kodo millet flour and corn starch (75:25, 80:20, 85:15) and its functional properties ( swelling power, solubility index and water absorbance), cooking parameters ( optimal cooking time, cooking loss, breakage %, water absorbance) were measured.</i></p&gt