Abstract
In the current research the functional and value added macaroni was prepared with fortification of lentil, millet, and white rice flour as ingredients with wheat semolina. The proximate composition, physico-chemical analysis such as phenolic content, flavonoid content and antioxidant
activity of the raw materials were investigated. The cooking quality, color, and sensory properties of different macaroni blends were also estimated. The results showed that the lentil had significant (p < 0.05) higher amounts of nutritional compositions such as crude protein (25.38%)
and crude fiber (12.47%). The maximum carbohydrate content (91.47%) was found in rice followed by durum wheat semolina (81.83%) respectively. The significantly (p < 0.05) higher phenolic content (12.51 mg/g), flavonoid content (10.32 mg/g), and antioxidant activity such as ABTS (6.59
Mmol TEACg−1), DPPH (4.69 Mmol TEACg−1) and FRAP (8.62 Mmol TEACg−1) were recorded in millets followed by lentil. The solubility decreased steadily from 3.25% in a blend (5) to 1.52% in control semolina flour. The swelling powder of macaroni
was decreased with increasing proportion of lentils. The optimal cooking time was also increased with increasing proportion of lentils. The cooking time range was 5.28 min (control) to 7.12 min (blend 5). Therefore, it could be recommended that the use of a small amount of lentils at 10% and
20% are potential to obtaining macaroni with high consumer acceptability. Moreover, the macaroni blends from lentils at 30% blend (4) had medium acceptability.