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Development of multigrain soup-sticks using composite flours and optimization of levels of flours was done using Response Surface Methodology. The factors such as White wheat flour, Foxtail millet flour, and Great millet (Jowar) flour; while the responses Sensory score, TPA, &amp; TBA were studied with the help of Box-Behnken Design. The formulation with 30.11g white wheat flour was found to be suitable for the preparation of the Multigrain soup sticks. The optimized Multigrain Soup Sticks had 15.30 ± 0.62v Protein, 12.14 ± 0.010% Fat, and 63.79 ± 0.50% Carbohydrates. The shelf-life of the optimized multigrain soup sticks was found to be 60 days based on chemical and sensory attributes.

Development and Evaluation of Multigrain Soup Sticks Based on Box–Behnken Design