Development of high-fiber ready-to-eat samosa using water chestnut and barnyard millet flour

Abstract

This study explores the development of high-fiber ready-to-eat samosa sheets using water chestnut (Eleocharis dulcis) flour and barnyard millet (Echinochloa esculenta) flour. The objective was to improve the nutritional profile of traditional samosas by incorporating these flours, focusing on increasing dietary fiber content, enhancing texture, and maintaining sensory acceptability. Various formulations were tested, and their nutritional, sensory, and physicochemical properties were evaluated. Results demonstrated a significant improvement in fiber content and overall acceptability, making these samosas a healthier alternative to conventional snack foods.