ARCHIVES
VOL. 11, ISSUE 1 (2026)
Formulation, proximate and sensory evaluation of value added finger millet bites
Authors
Manpriti Yadav, Dr. Priya Keshari
Abstract
The
objective of this study was to develop nutrient dense finger millet bite by
incorporating jaggery, skimmed milk powder, nut and seeds. Five treatments were
formulated with roasted ragi flour, raisin, cashew nut, flaxseed and pumpkin
seed, jaggery and skimmed milk powder. The proximate analysis and sensory
evaluation of finger millet bite was done using standard methods. Sample was
compared using One-way Analysis of variance (ANOVA) for the significant
differences in sensory attributes of the treatments. In sensory evaluation
treatment 5 (T5) received highest score for colour (8.0),
mouthfeel/texture (8.0) and overall acceptability (7.6), among other
treatments. Proximate analysis of the preferred product (T5)
revealed that the product is high in energy (370.78 kcal), protein (14gm),
carbohydrate (73.22gm), calcium (150 mg) and iron (7.03 mg) contents and low in
crude fat (3.7gm) and moisture (9.3gm) content. The findings indicated the
developed product is rich in calcium and iron, therefore its supplementation
significantly meet the demand of calcium and iron of different age groups. It
helps to improve the bone health, maintain blood glucose level, fighting anemia
and serving as a valuable tool in addressing widespread nutritional
deficiencies and promoting public health.
Download
Pages:17-21
How to cite this article:
Manpriti Yadav, Dr. Priya Keshari "Formulation, proximate and sensory evaluation of value added finger millet bites". International Journal of Food Science and Nutrition, Vol 11, Issue 1, 2026, Pages 17-21
Download Author Certificate
Please enter the email address corresponding to this article submission to download your certificate.