Proximate and Sensory Evaluation of the Composite of Finger, Foxtail and Little Millets

Introduction: Millets are nutrient-dense grains, abundant in proteins, fiber, essential minerals, vitamins, and bioactive substances. They help lower the chance of lifestyle-associated conditions such as cardiovascular problems, diabetes and some chronic disorders due to their low glycemic response and health-promoting qualities. This study was undertaken to prepare a nutritionally balanced millet composite by mixing three millets, i.e. foxtail, finger and little. Methods: The millet composite was prepared by mixing finger, foxtail, and little millets in a ratio of 1:1:1, and the mixture was soaked in water for 8 to 10 hours. The water was decanted and the residual material was termed as composite. The sensory analysis was done by 30 panelists using a 9-point hedonic scale. Proximate analysis of the composite was done by standardized methods. Results: Proximate analysis of the composite revealed 67% carbohydrate, 9.16 % protein, 1.3 % fat, 13.4% moisture, 7.84 % fiber, 1.36 % ash, and an energy value of 316 Kcal. Sensory evaluation of the composite showed sensory score, i.e. 8.4±0.2 for color, 8.3±0.3 for texture, 8.5±0.3 for flavor, 8.5±0.2 for taste and 8.3±0.3 for overall acceptability. Conclusions: Composite having three of the millets (foxtail, finger and little millets) was found to be superior not only in terms of enriching nutritional components but also for its taste, texture, color, flavor, and overall acceptability. DOI: https://doi.org/10.52783/jchr.v15.i5.9892