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VOL. 11, ISSUE 2 (2026)
Development of eggless protein-enriched millet brownie using ragi, quinoa and jaggery
Authors
Nitin Suradkar, Shrutika Babar, Shivani Mule, Shruti Datir, Shruti Santras, Shrutika Marathe
Abstract
The present investigation
focused on the development of a nutritionally enhanced eggless brownie by
incorporating ragi (Eleusine coracana) and quinoa (Chenopodium quinoa)
flours and replacing refined sugar with jaggery. Conventional bakery products
are often deficient in essential nutrients due to the use of refined
ingredients. In this study, two formulations were prepared: a control (sugar-based)
and an experimental (jaggery-based) brownie containing 10% ragi and 15% quinoa
flour. Sensory evaluation using a 9-point hedonic scale indicated significantly
higher acceptability of the jaggery-based brownie in terms of taste (8.0) and
overall acceptability (7.5). Proximate analysis revealed improved mineral
content, protein levels (6.52 g/100 g), and enhanced antioxidant activity (145
mg/100 g) in the jaggery formulation. The study demonstrates that millet and
pseudocereal incorporation, along with natural sweeteners, can significantly
improve the nutritional and functional quality of bakery products while
maintaining desirable sensory attributes.
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Pages:279-283
How to cite this article:
Nitin Suradkar, Shrutika Babar, Shivani Mule, Shruti Datir, Shruti Santras, Shrutika Marathe "Development of eggless protein-enriched millet brownie using ragi, quinoa and jaggery". International Journal of Food Science and Nutrition, Vol 11, Issue 2, 2026, Pages 279-283
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