1. A composition to prepare vermicelli, said composition comprises finger millet flour, corn flour, pulse flour, semolina flour, and carrot pomace.

2. The composition as claimed in claim 1, wherein said composition comprises finger millet flour in the ratio of 30% to 40%, corn flour 20%, pulse flour 20%, semolina flour 10%, and carrot pomace in the range of 10% to 30%.

3. The composition as claimed in claim 1, wherein said composition comprises finger millet flour 30%, corn flour 20%, pulse flour 20%, semolina flour 10%, and carrot pomace 20%%.

4. Vermicelli comprises finger millet flour in the ratio of 30% to 40%, corn flour 20%, pulse flour 20%, semolina flour 10%, and carrot pomace in the range of 10% to 30%, and moisture content 32.5.

5. The vermicelli as claimed in claim 4, wherein said vermicelli comprises finger millet flour 30%, corn flour 20%, pulse flour 20%, semolina flour 10%, carrot pomace 20% and moisture content 32.5.

6. A method to prepare vermicelli of the claim 4 or claim 5, said method comprises - Mixing composition comprising finger millet flour in the ratio of 30% to 40%, corn flour 20%, pulse flour 20%, semolina flour 10%, and carrot pomace in the range of 10% to 30% and putting in a single screw extruder, - Adding water in the range of 25% to 40% in the composition and mixing for 10 minutes to 20 minutes at a temperature ranging from 50o to 90 o in the extruder’s mixing chamber to obtain moist composition or dough, - Passing the moist composition through an adjustable die- equipped extruder and cutting through rotational speed of the sharp blade cutter in front of the die to obtain vermicelli.

Description:FIELD OF THE INVENTION
The present invention relates to the field of food and nutrition. The present invention particularly relates to multigrain nutrient rich composition. The invention also relates to prepare vermicelli using the multigrain nutrient rich composition.

BACKGROUND OF THE INVENTION
These days, people are concerned for their health. A popular and nutrient-dense food that appeals to a broad variety of consumers is vermicelli. We developed Nutri vermicelli, from composite flour a product with high levels of calcium, iron, protein, and energy. One advantage of vermicelli is that it has vegetable by-product carrot pomace added, which improves the product's colour, texture, and flavour and adds dietary fibre, which helps protect against disease. It is a great choice for people with osteoporosis, anaemia, and protein and energy deficiencies in addition to its many health benefits. It has six-month shelf life at room temperature; it can be incorporated into a regular diet as breakfast for optimal health.

One of the oldest and popular food products is vermicelli. Traditionally, whole or refined wheat flour is used to make vermicelli. Instant food product vermicelli is classified as an extruded product, meaning that the unit activities involved in the extrusion process include mixing (hydration of protein and starch), kneading (homogenization), and shearing (extrusion). Vermicelli is extruded food product which is prepared by cold extrusion technology. Low-pressure extrusion is used to produce at temperatures below 100 °C. It gently blends and shapes dough in the extruder without the need for cooking or direct heat.

Finger millet is rich in protein, dietary fibres, calcium, iron and low in fat. The other health benefits of finger millet is lowering the levels of glucose and cholesterol. Finger millet also possesses antioxidant properties. Pulses are a good source of the amino acid lysine, which when paired with cereals or other foods high in methionine will provide the balanced protein to meet growing body needs. Pulse powder is cheap, made from ground pulses, and has high protein content. Pulses are also rich in phytochemicals and antioxidants. Corn, one of the most nutritional cereals, contains lot of vitamins, minerals, dietary fibres, essential amino acids and useful substances like lutein, beta-carotene, anthocyanin, flavonoids and phenolic acid. Phosphorus, magnesium, potassium, calcium, and fibre are among the minerals that are abundant in corn. Carrot pomace, a byproduct that is obtained by the extraction of carrot juice, is frequently fed to animals. Carrot pomace is an abundant source of ascorbic acid and ß-carotene. Among the most significant bioactive substances, bioactive of corn pomace consists of minerals (calcium, copper, magnesium, potassium, phosphorus, and iron) and vitamins (thiamine, riboflavin, folic acid, and vitamin B complex) as well as ß carotene. This byproduct can be used as an ingredient in foods, which also helps to reduce the impact on the environment.

Vermicelli made from other cereal products, such as refined flour and wheat flour, is available in the market, but it is deficient in many nutrients. .

OBJECTS OF THE INVENTION
To obviate the drawbacks in the existing state of the art, the main object of the present invention to provide a nutrient rich composition comprising multigrain and carrot pomace.

Another object of the present invention is to provide a nutritionally rich composition to prepare multigrain vermicelli comprising finger millet, corn flour, pulse flour, semolina with the incorporation of carrot pomace.

SUMMARY OF THE INVENTION
Accordingly, the present invention provides a nutrient rich composition comprising multigrain flour and carrot pomace.
In an aspect of the invention, the multigrain flour comprises finger millet flour, corn flour, pulse flour, semolina flour.

In an aspect of the invention, the composition comprises finger millet flour, corn flour, pulse flour, semolina flour and carrot pomace.

In an aspect, the present invention provides vermicelli prepared from the composition comprising finger millet flour, corn flour, pulse flour, semolina flour and carrot pomace.

In an aspect, the present invention provides vermicelli prepared from the composition comprising finger millet flour, corn flour, pulse flour, semolina flour and carrot pomace and water.

In an aspect, the present invention further provides vermicelli prepared from the composition comprising finger millet flour, corn flour, pulse flour, semolina flour,and carrot pomace.

In an aspect, the vermicelli further comprises one or more additives.
In a further aspect, the one or more additives are selected from Guar gum, L- ascorbic acid, Carboxy methyl cellulose, Gluten, xylanase.
It will nevertheless be understood that no limitation of the scope of the invention is thereby intended by way of embodiments and examples. Such alterations and further modifications in the present invention, and such further applications of the principles of the invention as would normally occur to those skilled in the art are to be construed as being within the scope of the present invention.

It will be understood by those skilled in the art that the summary of the invention provided herein is exemplary and explanatory of the invention and are not intended to be restrictive thereof. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which this invention belongs. The composition, methods, processes, and examples provided herein are only illustrative and not intended to be limiting.

The terms "comprises", "comprising", or any other variations thereof, are intended to cover a non-exclusive inclusion, such that a process or method that comprises a list of steps does not include only those steps but may include other steps not expressly listed or inherent to such a process or method. Similarly, one or more steps of method or components preceded by "comprises... a" does not, without more constraints, preclude the existence of other, steps or components. Appearances of the phrase "in a preferred embodiment”, “in an embodiment", “in another embodiment” and similar language throughout this specification may, but not necessarily do, all refer to the same embodiment.

DETAILED DESCRIPTION OF THE INVENTION WITH NON-LIMITING EXAMPLES AND EMBODIMENTS
In the following detailed description of the invention, numerous specific details are set forth in order to provide a thorough understanding of the invention. However, it will be obvious to a person skilled in the art that the invention may be practiced with or without these specific details. In other instances, well known methods, procedures and components have not been described in details so as not to unnecessarily obscure aspects of the invention.

Furthermore, it will be clear that the invention is not limited to these alternatives only. Numerous modifications, changes, variations, substitutions and equivalents will be apparent to those skilled in the art, without parting from the scope of the invention.

In an embodiment, the composition of the present disclosure comprises finger millet flour, corn flour, pulse flour, semolina flour, and carrot pomace.

In an embodiment, the composition of the present disclosure comprises finger millet flour in the ratio of 30% to 40%, corn flour 20%, pulse flour 20%, semolina flour 10%, and carrot pomace in the range of 10% to 30%.

To optimize the response, response surface methodology has been applied to the experimental data using the package design expert version 8.0.0 (stat-Ease inc 2000). The independent variables and dependent variables have been selected for optimization of composition. The independent variable selected are carrot pomace in the range of 10 %. - 30 %, moisture content in the range of 25 % - 40 % and barrel temperature in the range of 50 %- 90% decided by the RSM. The dependent variable selected are water absorption index, water solubility index and expansion ratio. The number of experiments came out were 17. Accurately 1000 g of composite flour has been taken for the formulation. Three different formulations have been used in the study with carrot pomace.

In an embodiment, the composition of the present disclosure comprises finger millet flour 30%, corn flour 20%, pulse flour 20%, semolina flour 10%, and carrot pomace 20%%.

In an embodiment, vermicelli is prepared using the composition of the present disclosure. Single screw extruder has been used for extrusion of vermicelli. Water in the range of 25% to 40% has been added in the composition of the present disclosure. The composition has been mixed with water for 10 minutes to 20 minutes in an extruder’s mixing chamber to make a moist composition or dough. The moist composition has been subsequently passed through an adjustable die- equipped extruder.

In an embodiment, the present invention uses barrel temperature in the range of 50o to 90 o. The length of the vermicelli 2 cm for has been determined by the rotational speed of the sharp blade cutter in front of the die.

The nutrients content of 100 g composition of the present disclosure is crude fibre 7.98 g, crude protein 18.06 g, ash 2.45 g, crude fats 0.9 g, iron 3.28 mg, calcium 18 mg, dietary fibre 13.62 g.

Sensory evaluation of the vermicelli has been done by nine-point hedonic rating scale. Panel of 15 untrained members educated with requirements for nutri vermicelli panelists evaluated the vermicelli for appearance, colour, flavour, texture, mouth feel and overall acceptability of the vermicelli. The vermicelli has been found rich in protein, calcium, iron and dietary fibre and low in saturated fat. The vermicelli prepared with finger millet flour 30%, corn flour 20%, pulse flour 20%, semolina flour 10%, carrot pomace 20%% and 32.5 moisture content has been liked by panel of judges.

In an embodiment of the present disclosure, there is provided vermicelli comprising finger millet flour 30%, corn flour 20%, pulse flour 20%, semolina flour 10%, carrot pomace 20%, and moisture content 32.5.
, Claims:We Claim
1. A composition to prepare vermicelli, said composition comprises finger millet flour, corn flour, pulse flour, semolina flour, and carrot pomace.

2. The composition as claimed in claim 1, wherein said composition comprises finger millet flour in the ratio of 30% to 40%, corn flour 20%, pulse flour 20%, semolina flour 10%, and carrot pomace in the range of 10% to 30%.

3. The composition as claimed in claim 1, wherein said composition comprises finger millet flour 30%, corn flour 20%, pulse flour 20%, semolina flour 10%, and carrot pomace 20%%.

4. Vermicelli comprises finger millet flour in the ratio of 30% to 40%, corn flour 20%, pulse flour 20%, semolina flour 10%, and carrot pomace in the range of 10% to 30%, and moisture content 32.5.

5. The vermicelli as claimed in claim 4, wherein said vermicelli comprises finger millet flour 30%, corn flour 20%, pulse flour 20%, semolina flour 10%, carrot pomace 20% and moisture content 32.5.

6. A method to prepare vermicelli of the claim 4 or claim 5, said method comprises
- Mixing composition comprising finger millet flour in the ratio of 30% to 40%, corn flour 20%, pulse flour 20%, semolina flour 10%, and carrot pomace in the range of 10% to 30% and putting in a single screw extruder,
- Adding water in the range of 25% to 40% in the composition and mixing for 10 minutes to 20 minutes at a temperature ranging from 50o to 90 o in the extruder’s mixing chamber to obtain moist composition or dough,
- Passing the moist composition through an adjustable die- equipped extruder and cutting through rotational speed of the sharp blade cutter in front of the die to obtain vermicelli.