Formulation and shelf life evaluation of nutrient rich Urochloa ramosa muffins enriched with Madhuca longifolia extract

This study investigates the development and shelf life of nutrient-enriched muffins suspended with Mahua flower extract (MFE) and brown top millet (BTM) flour. BTM is a nutrient-dense grain, while mahua flowers are rich in bioactive compounds. Muffins were prepared with varying BTM (5-7%; w/w), MFE (4-6%; v/w) levels and baking temperature (170-180 °C) and their physicochemical properties, total phenolic content (TPC), antioxidant activity (AA), and sensory qualities were analyzed. Process optimization was done by CCRD (Central Composite Rotatable Design) using design expert software tools. Results showed significant (p < 0.05) increases in proximate composition and bioactive compounds in MFE-enriched muffins. Muffins with 6% BTM flour and 5% MFE, baked at 175 °C showed maximum scores for sensorial properties and overall acceptability. Similarly, TPC and TFC were significantly (p < 0.05) higher in optimized muffins compared to the control. The muffins maintained their quality over 28 days storage, demonstrating the potential of mahua and BTM in enhancing nutritional value and extending shelf life in baked goods. UPLC (Ultra Performance Liquid Chromatography) Analysis of optimized muffin showed p-benzoic acid, caffeic acid, mericitin and catechin as potential phenolics having antioxidant, antimicrobial, anti-inflammatory and anticarcinogenic properties. SEM EDX (Scanning Electron Microscopy with Energy-Dispersive X-ray Spectroscopy) showed optimized muffin having better hygroscopicity and high amount of potassium, sulphur and phosphorus. Future work should aim to bridge the gap between laboratory-scale formulation and industrial application, including detailed assessments of consumer perception, product positioning, and market readiness.