Formulation, Standardization and Sensory Evaluation of Multigrain Mathri

This study focuses on the formulation and evaluation of Multigrain Mathri, a fiber-rich snack incorporating multigrain and spices. The objective was to develop a nutritious and consumer-acceptable snack using various grain flours, including sorghum, rice, pearl millet, dried green peas, oats, and gram flour. The physical and chemical properties of the product were analyzed. The best-accepted sample, Sample D, exhibited good sensory attributes, including a crunchy texture and enhanced taste, primarily due to the inclusion of whole wheat flour and rice flour. The final product had 11.62% protein, 9.13% fat, 54.44% carbohydrates, 10.42% fiber, and 3.64% ash content, indicating its nutritional richness. This positions the Multigrain Mathri as a cost-effective and viable snack alternative. The study concludes that Multigrain Mathri is a healthy, fiber-rich snack suitable for vegetarians and vegans. Its nutritional benefits, ease of preparation, and lack of preservatives make it a promising ready-to-cook snack option. Further research is suggested to explore alternative cooking methods like baking and improve storage stability.