• RANJEET CHUNILAL KOKANI
• Rushikesh Subhash Deshmukh

Study of preparation of Ragi Noodles was successfully done. The aim preparation and Formulation of ragi noodles was to provides nutritious food product and to provide convenience to the . Preparation of ragi noodles were done by only having ragi/fingermillet as a main ingredient. The ragi noodles were prepared by adding ragi flour to the warm water and mixing it constantly till there are no posibble remaining lumps in the dough. Then the dough was shaped into a log and pressed through the traditional noodle (sev) making machine. Ragi Noodles were stored in LDPE pouches at room temperature.Ragi noodles were prepared with different samples like S1,S2 and S3 and among all of samples, S3 was best as it scored higher in comparison to other samples.The Proximate analysis of Standardized noodles was evaluated and chemical properties of ragi noodles was Moisture 17.70% content, Ash 2.49%, Protein 11.3% and carbohydrate 69.11%. Energy value of prepared ragi noodles was (321.8 Kcal.). It was concluded that Ragi Noodles can be store for 30 days in low density polyethylene pouches at room temperature.

Ragi, Finger millet, ragi noodles, proximate analysis, sensory evaluation, storage

"STUDIES ON DEVELOPMENT OF PROCESS TECHNOLOGY FOR PREPARATION OF RAGI NOODLES", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.10, Issue 11, page no.d247-d251, November-2023, Available :http://www.jetir.org/papers/JETIR2311331.pdf

"STUDIES ON DEVELOPMENT OF PROCESS TECHNOLOGY FOR PREPARATION OF RAGI NOODLES", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.10, Issue 11, page no. ppd247-d251, November-2023, Available at : http://www.jetir.org/papers/JETIR2311331.pdf