Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

ABSTRACT Millet‐based nuggets are gaining popularity as a convenient and palatable food option, appealing to consumers across all age groups. This study assessed the incorporation of a 1:1 composite blend of finger millet var. VL‐M‐380 and barnyard millet var. PRJ‐1 with whole green gram at different ratios (Control 0:100, F 1 20:80, F 2 30:70, F 3 40:60, F 4 50:50) to examine the characteristics of millet flour and the nutritional composition, functional attributes, texture, and sensory properties. The comparative analysis ( p < 0.05) showed that nuggets incorporating millet flour exhibited a higher overall nutritional profile. However, despite their enhanced nutrient content, the samples showed a notable decline in phenolic (3.28–2.54 mg GAE/100 g) and flavonoid content (2.46–1.92 mg RU/100 g). Mineral analysis showed a significant increase in iron content (3.35–4.92 mg/100 g) in millet‐enriched formulations. Furthermore, free amino acids such as aspartic acid and alanine were significantly higher in the F 1 (20% millet flour) formulation. Additionally, these formulations exhibited elevated levels of phytic acid and resistant starch. The F 1 formulation was identified as the most ideal due to its superior retention of nutrients and polyphenols, as well as enhanced amino acid profile. Texture analysis indicated that formulations with higher millet content exhibited higher hardness and cohesiveness, suggesting a denser structure. Microbial assessments confirmed the stability of the nuggets for 9 months of storage. These findings highlight millet‐based nuggets as a sustainable nutritionally rich innovation with enhanced functional properties and textural qualities, thereby supporting their potential for inclusion in millet‐based product development.