Development of Pasta Using Pearl Millet and Plaintain

This study explores the development and nutritional potential of a novel food product plantain pasta fortified with pearl millet. The formulation leverages the natural carbohydrates content and mild sweetness of plantain alongside the higher fiber, protein, and micronutirents profile of pearl millet to create a functional, gluten free alternate to conventional pasta, the blend aims to improve dietary diversity and provide a nutrition option suitable for health- conscious consumer, including those with gluten intolerance. Sensory evaluation indicates good acceptability in terms of texture, taste, and appearance, while nutritional analysis reveals enhanced levels of dietary fiber, iron, and magnesium. This innovation demonstrates the viability of combining indigenous crops to develop sustainable and health promoting food products.