Background:
India is becoming a home of people with the highest level of non-communicable and life style diseases in the World. Rising consumer awareness of following healthy life style including consumption of functional foods. Need for novel ingredients either to prevent or suppress or cure non-communicable diseases Pasta getting wide popularity among the young Indians and in the metros as a convenient food, transformation to new health and wellness foods is essential to add value to cassava and sustain its cultivation of in India. The absence of viable value-added products is a serious limitation and the sweet potato farmers are getting a low price for their produce.
Technology Details:
Functional noodles were prepared from sweet potato/ cassava starch by fortifying following ingredients, Resistant starch – low glycaemic index; Prevention of colonic cancer, hypoglycaemic action, reduction in gall stone formation, hypocholesterolemic effect, control of obesity etc., Gluten-free (< 20 mg of gluten per kg of food) – Prevention or management of Celiac disease, Dietary fibre enrichment – Good swelling, slow In vitro starch digestion, high retention of resistant starch after digestion, 10 -13% extra protein