India is the largest producer of millet with 9.71 million hectares under cultivation and 12.49 million tonnes of production. Millet has the potential to minimise the problems like hidden hunger. Globally food habits are changing rapidly and people are getting more health conscious, creating demand for wholesome alternative. Keeping this in view, a study was undertaken to develop ready to cook minor millet-based pasta using kodo flour (KF), lentil flour (LF) and semolina (S). Fifteen formulations were prepared using response surface methodology (RSM), with semolina maintained at 60 % and lentil flour at varying levels (5–35%). The study investigated the influence of kodo millet flour (5–25 %), CMC (1–7 g) and drying temperature (50–70 %) on proximate composition using central composite rotatable design (CCRD). The results indicated that the optimum value of blend ratio (BR) 60:20:20 (S: KF: LF), 55 °C drying temperature (DT) and 5.5 g of carboxy methyl cellulose (CMC) are suggested by the software for the preparation of the pasta. The optimum value of proximate composition for minor millet pasta is obtained as 11.97 % protein, 0.49 % fat, 1.92 % ash, 10.5 % moisture content and 75.12 % carbohydrate content. The results further demonstrated that the kodo millet and CMC incorporation reduced the fat content of the pasta, whereas lentil flour primarily contributed to increasing the protein content. The results further demonstrated that kodo millet and CMC incorporation reduced fat content, whereas lentil flour significantly increased protein content.
