Vol. 7, Issue 8, Part I (2025)

The increasing global demand for gluten-free food products has catalyzed innovation in cereal-based formulations, including vermicelli a widely consumed staple in various cuisines. This study presents the development of gluten-free multigrain vermicelli formulated using a blend of oats flour, finger millet flour, browntop millet flour, quinoa flour, and kodo millet flour. In the absence of gluten, natural binding agents such as potato starch and corn starch were incorporated to enhance dough elasticity, structural integrity, and cooking performance. This project will generate sufficient revenue to cover its costs and provide a reasonable return on investment by ensuring its long term sustainability. The formulation process included mixing, kneading, extrusion, drying, and subsequent quality evaluation. Key parameters such as moisture content, extrusion temperature, and drying time were optimized for efficient strand formation and desirable cooking characteristics. The final product was evaluated for texture, cooking loss, water absorption, and sensory attributes. Results indicated that the gluten-free multigrain vermicelli exhibited improved nutritional profiles particularly in micronutrients while demonstrating favourable cooking and sensory properties. The product holds particular relevance for individuals with gluten intolerance, celiac disease, and malnutrition, especially among children and immune compromised populations such as those living with HIV. Thus, this product offers a healthy, safe, and functional alternative that promotes the inclusion of diverse grains in daily diets.