Comparative study on physicochemical and sensory quality of pearl and barnyard millet incorporated khaman with traditional khaman

Millets have the potential to contribute significantly to food security and nutrition but remain underutilized. This study aimed to develop a nutritionally enriched khaman by incorporating pearl millet and barnyard millet flours into a traditional gram flour formulation. A comparative evaluation was carried out between the developed khaman and the control (gram flour-based) sample for physical, biochemical, and sensory characteristics. The developed khaman showed 50.36% moisture content, 2.06 cm expansion, 0.319 g/cm³ bulk density, 149.12% water holding capacity, 16.85% protein, 22.07% carbohydrate, 4.65% crude fibre, and 1.69% ash, and 70.18 mg/100 g total phenolic content. While protein content was lower due to the inclusion of millets, the increased levels of carbohydrates, fibre, ash, and phenolic compounds enhanced the overall nutritional profile. The control sample scored slightly higher in overall acceptability (8.3) compared to the developed khaman (8.1), suggesting that millet incorporation may have affected some sensory attributes. However, the developed product still received a favourable response. The study concludes that the composite millet-based formulation is a functionally superior and nutritionally rich alternative that aligns with modern consumer demand for health-oriented, high-fibre, and antioxidant-rich snacks.