A Comparative Study on Nutritional and Organoleptic Quality, of Finger & Barnyard Millet Based Value-added Khakhra with Control Product
Arti Gautam *
Department of Food Science and Nutrition (Collage of Community Science), CSAUA&T, Kanpur 208002, India.
Vinita Singh
Department of Food Science and Nutrition (Collage of Community Science), CSAUA&T, Kanpur 208002, India.
Reema Devi
Krishi Vighyan, Kendra-II, Katia, Sitapur, Uttar Pradesh-261146, India.
Pushpendra
College of Horticulture, Banda University of Agriculture and Technology, Banda-210001, India.
*Author to whom correspondence should be addressed.
Abstract
The present study was undertaken to develop and evaluate a value-added finger and barnyard millet–based khakhra enriched with mixed sprouted legume flours (gram, mung and soybean) and natural vegetable powders (beetroot, carrot and moringa) as a healthier alternative to conventional wheat khakhra. Five formulations were prepared: T₀ (control, 100% wheat flour) and T₁–T₄ with progressive substitution of wheat flour by ragi and barnyard millet along with increasing levels of sprouted flours and vegetable powders. The developed products were assessed for sensory attributes, proximate composition, and mineral content. Sensory evaluation revealed significant differences (p≤0.05) among treatments for taste, colour, aroma, texture, aftertaste and overall acceptability. Among all formulations, T₂ recorded the highest overall acceptability score (9.0), indicating an optimum balance between nutritional enrichment and sensory quality, while higher incorporation levels showed a slight decline in some sensory attributes. Proximate analysis demonstrated a marked improvement in nutritional quality of value-added khakhra, with increased crude protein (from 4.6% in T₀ to 9.7% in T₂ and T₄), crude fibre (from 1.2% to 2.2–2.4%), ash content, and reduced carbohydrate content compared to control. Moisture content was lower in enriched samples, suggesting better shelf stability. Mineral analysis showed significant enhancement in zinc, iron, magnesium and calcium contents in all incorporated samples, with the highest values observed in T₄, reflecting the contribution of millets, sprouted legumes and moringa powder. Overall, the study concludes that incorporation of finger millet, barnyard millet, sprouted flours and vegetable powders significantly improves the nutritional, mineral and functional quality of khakhra while maintaining good sensory acceptability. The developed product has strong potential as a nutrient-dense, consumer-acceptable functional snack supporting dietary diversification and public health.
Keywords: Beetroot powder, barnyard millet, carrot powder, finger millet, moringa powder, organoleptic analysis, sprouted grain