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Black gram (Phaseolus mungo) was roller milled into semolina (BGS) and was substituted at 25, 50 and 75 % levels in vermicelli making in this investigation. There was an increase in ash and protein content as the inclusion of BGS in blends increased. The quality characteristics of pasta showed marginal increase in cooking loss up to 50 % level of BGS. The firmness value did not change much up to 50 % BGS in pasta. At 75 % level of BGS, the cooking loss and stickiness value were highest (6.10 % and 0. 90 N) whereas firmness value and overall quality score were lowest (4 N and 27.5/40) indicating that the pasta had mushy, indiscrete, sticky strands and had a prominent beany odour making it unacceptable. Hence 50 % BGS was considered optimum in vermicelli. The pasta made with 50 % BGS inclusion had a protein and dietary fiber content of 15.30 % and 8 % as against the control value of 11.30 and 4.20 % respectively.

Roller milled black gram (Phaseolus mungo) semolina and its influence on the quality characteristics of high protein pasta