The book was written to explain study which was carried out to utilize the Ashwagandha powder and guar gum for the preparation of value added pasta products and readyto- eat snacks. The flour, maize grits and Ashwagandha powder were assessed for proximate composition, total dietary fibre and minerals. Ashwagandha root powder was assessed for total phenols, flavones and anti- oxidant activity. The effect of incorporation of different levels of Ashwagandha powder and guar gum along with Ashwagandha powder on quality of pasta, noodles and RTE-Snacks was studied. Ashwagandha root powder extract contained appreciable amount of total phenols, flavones which are responsible for its antioxidant activity.