Formulation and Nutritional Evaluation of Extruded Vermicelli from Browntop Millet

This study explores the development of nutrient-dense vermicelli using browntop millet as a key ingredient. The optimal blend (50% browntop millet and 50% wheat flour) significantly enhanced the product’s nutritional profile, increasing fiber, protein, and essential minerals. While antinutritional factors like phytates were higher, the vermicelli exhibited favorable sensory and cooking qualities, making it a promising alternative for health-conscious consumers.