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Millets are having superior nutritional qualities and health benefits; hence they can be used for supplementation of pasta. Pasta was prepared using composite flour (CF) of durum wheat semolina (96%) and carrot pomace (4%) supplemented with finger millet flour (FMF,, pearl millet flour (PMF, 0-30g) and carboxy methyl cellulose (CMC, 2-4g). Second order polynomial described the effect of FMF, PMF and CMC on lightness, firmness, gruel loss and overall acceptability of extruded pasta products. Results indicate that an increasing proportion of finger and pearl millet flour had signed (p≤0.05) negative effect on lightness, firmness, gruel loss and overall acceptability. However, CMC addition showed significant (p≤0. 05) positive effect on firmness, overall acceptability and negative effect on gruel loss of cooked pasta samples. Numeric optimization results showed that optimum values for extruded pasta were 20g FMF, 12g PMF and 4g CMC per 100g of CF and 34ml water with 0.981 desirability. The pasta developed is nutritionally rich as it contains protein (10.16g), fat (6g), dietary fiber (16.71g), calcium (4.23mg), iron (3.99mg) and zinc (1.682mg) per 100g.Keywords: finger millet; pearl millet; pasta; firmness; gruel loss; carboxy methyl cellulose.Practical Application: Millets are highly nutritious, rich in health promoting phytochemicals and dietary fiber. The aim of this work was to optimize the proportion of millet flours and carrot pomace for development of functional pasta. The present study showed that pasta with good nutritional and functional properties can be obtained from blends of millet flours and carrot pomace. Moreover the results of this study could provide useful information about potential utilization of millet grains in food formulations and product development for new functional foods.

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