Formulation of nutritional and ready to mix gluten-free porridge from proso millet () little millet () and legume faba bean ().

The underutilized millets and legumes (proso millet, little millet, soaked and germinated faba beans) were mixed in different combinations to develop ready to eat porridge. Physiochemical and functional properties such as color, water absorption index (WAI), water solubility index (WSI), pasting properties, microstructure and in vitro starch digestibility of formulated porridge mix were evaluated. The porridge mix formulations exhibited a considerable amount of proteins (17.97-22.17 g/100 g) and carbohydrates (70.24-72.25 g/100 g). WAI and WSI of the different porridge formulations (P1-P6) ranged from 3.07 to 3.34 g/g and 10.37 to 25.81 g/100 g/100 g, respectively. The in vitro starch digestibility of formulation P5 (little millet, proso millet and soaked faba bean) was significantly higher (67.70%) compared to other formulations. This study concluded that nutritional, functional values as well as the digestibility of porridge mixes were improved after incorporation of soaked faba beans. The ready to eat porridge mix based on underutilized legumes and millets can serve as source of macro and micronutrients for all age groups.