Published on: March 2026 2026
DEVELOPMENT AND NUTRITIONAL EVALUATION OF A MULTI-MILLET FUNCTIONAL MUFFIN
Hyacintaa, Prithika
Adithya A V
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Abstract
Millets are nutrient-dense cereals recognized for their high dietary fiber, mineral content, and functional properties. The present study aimed to develop a multi-millet functional muffin and evaluate its nutritional composition and sensory quality. A composite flour consisting of finger millet, pearl millet, foxtail millet, and little millet was used to partially replace wheat flour in muffin formulations. Proximate analysis was performed to determine moisture, protein, fat, ash, fiber, and carbohydrate content. Sensory evaluation was conducted using a nine-point hedonic scale by semi-trained panelists. Statistical analysis was carried out using one-way analysis of variance (ANOVA). The results indicated that the multi-millet muffin showed higher dietary fiber, protein, and mineral content compared with the control sample. Sensory scores indicated good acceptability with slight variations in texture and color due to millet incorporation. The study demonstrates the potential of millet-based bakery products as functional foods with enhanced nutritional value.
How to Cite this Paper
Prithika, H. (2026). Development and Nutritional Evaluation of a Multi-Millet Functional Muffin. International Journal of Creative and Open Research in Engineering and Management, <i>02</i>(03). https://doi.org/10.55041/ijcope.v2i3.070
Prithika, Hyacintaa,. "Development and Nutritional Evaluation of a Multi-Millet Functional Muffin." International Journal of Creative and Open Research in Engineering and Management, vol. 02, no. 03, 2026, pp. . doi:https://doi.org/10.55041/ijcope.v2i3.070.
Prithika, Hyacintaa,. "Development and Nutritional Evaluation of a Multi-Millet Functional Muffin." International Journal of Creative and Open Research in Engineering and Management 02, no. 03 (2026). https://doi.org/https://doi.org/10.55041/ijcope.v2i3.070.
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- •Published on: Mar 14 2026
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