author(s)
Nitin Nivrutti Talpade, Saurabh Sanjay Bankar, Nitin G Devshete and Arpita B Apsunde

abstract
The present study focuses on developing and standardizing a health-oriented composite flour pasta enriched with quinoa (Chenopodium quinoa) and garden cress seeds (Lepidium sativum L.), alongside wheat flour and green gram. Designed for health-conscious individuals seeking nutrient-rich, convenient food options, this innovative pasta aims to provide balanced nutrition. Four formulations (T₀, T₁, T₂, T₃) were prepared with varying ratios of quinoa flour, wheat flour, green gram flour, and garden cress seed powder: 00:76:24:00, 40:35:24:01, 35:40:24:01, and 30:45:24:01, respectively. Sensory evaluation identified T₁ (40:35:24:01) as the most preferred formulation. Proximate analysis of T₁ revealed a nutrient profile of 10.9% moisture, 3.49% fat, 7.88% protein, 75.8% carbohydrates, 1.6% fiber, and 1.05% ash per 100g. With excellent sensory and textural properties, T₁ demonstrates promising potential as a nutritious, quick-preparation food choice for health-conscious consumers.