Byproduct Valorisation: Incorporating Millet Milk Residue in Laddu

The growing demand for plant-based beverages such as millet milk has led to increased generation of processing byproducts, which are often underutilized despite their nutritional potential. Valorising these byproducts provides an opportunity to reduce food waste and develop value-added foods. The present study explored the incorporation of millet milk residue into laddu, a traditional Indian sweet, and evaluated its functional, nutritional, and storage properties. Millet milk byproduct was stabilized through hot air oven drying and milled into flour, which was used to formulate composite flours by replacing refined wheat flour (20–90%). Sensory evaluation revealed that laddus prepared with a 60% substitution (T2) were most acceptable, scoring well in terms of taste, texture, and overall acceptability. Functional characterization indicated that byproduct flour exhibited higher water absorption (178.15%) and oil absorption capacities (105.55%) compared to refined wheat flour, reflecting its high fibre and fat-binding ability. Proximate analysis of laddus showed that incorporation of byproduct flour increased fibre (6.24%) and ash content (1.02%), while protein and carbohydrate levels decreased, resulting in a slightly lower energy value than the control. Storage studies conducted over 30 days demonstrated a gradual increase in moisture, water activity, FFA, and TBA values, along with microbial growth and texture hardening. However, T2 samples consistently exhibited better oxidative and microbial stability than the control. These findings highlight the potential of millet milk byproducts as sustainable functional ingredients for developing nutritious, fibre-rich traditional foods, thereby promoting waste valorisation and circular economy approaches in the food industry.