Optimization and quality evaluation of functional pasta made from germinated finger millet, buckwheat, and black gram.

This article focuses on optimizing the production of functional multi-grain pasta made from composite flour consisting of germinated buckwheat (57.31%), finger millet (12.68%), and paheli dal (30%), a local variety of black gram. Using a full factorial experimental design, the study optimized process variables—moisture content (28–34%) and mixing speed (60–120 rpm)—to improve cooking quality, texture, and sensory acceptability. The optimal conditions identified were 32% dough moisture and 60 rpm mixing speed, yielding pasta with shorter cooking time (3.9–4.9 minutes), acceptable cooking loss (5.0–6.83%), high water absorption capacity, and favorable sensory scores. Nutritional analysis showed the pasta contained 13.95% protein, 5.05% crude fiber, 2.05% ash, 0.74% fat, and 71.71% carbohydrates. The study highlights potential areas for future research including nutrient bioavailability, sensory enhancement, shelf life, cost-effectiveness, sustainability, regulatory labeling, and allergenicity to support broader consumer acceptance and functional food development.