Millet, the super food, was once a crucial part of the Indian diet but lost its importance over time. It has superior nutritional qualities and has the potential to serve as an alternative staple food. The study focused on utilizing ragi, foxtail and proso millet to create value-added products due to their nutritional richness and accessibility. Foxtail and finger millets are known for their abundant micronutrients, macronutrients, antioxidants, and nutraceutical properties. Proso millet stands out for its superior nutritional content compared to common cereals, featuring higher mineral, fibre, vitamin, and amino acid levels. The research aimed to promote economic growth and innovation in the food sector by diversifying products. Composite flour combining these millets was employed to craft Bor Pitha, Murukku, noodles, and Burfi. Different millet ratios (100%, 70%, 60%, 50%) were used in each product alongside besan and urad dal flour. Composite flour analysis showed 8.61% moisture, 0.82% ash, 8.38% protein, 2.43% fat, 79.02% carbohydrates, and 370.392 kcal/100g energy. Individual millet flours mirrored previous findings. Sensory evaluations with a semi-trained panel of thirty members assessed the colour, appearance, taste, texture, flavour, and overall liking of the prepared products via a nine-point hedonic scale. Product acceptability scores varied across formulations, indicating preferences. In conclusion, the study successfully developed and standardized value-added products using chosen millets, showcasing their nutritional benefits for improved health, food security, and sustainable agriculture. Sensory evaluations provide valuable insights for refining and commercializing the products which may act beneficial towards boosting the local economy.
