Development and Sensory Evaluation of a Traditional Millets-Based Nutri-Bar

Abstract

Malnutrition remains a critical public health challenge in India, particularly in Rajasthan, where high rates of stunting, wasting, and anemia persist. Millets, rich in essential nutrients, offer a sustainable solution to address dietary gaps. This study aimed to develop and standardize a cost-effective, millet-based nutri-bar to combat malnutrition. A nutri-bar (Sample T1) was formulated using pearl millet (10g), finger millet (15g), and sorghum (5g), combined with jaggery, dates, nuts, and seeds. The ingredients were roasted, mixed with a jaggery-dates binder, and molded into bars. Sensory evaluation was conducted by 10 panelists using a 9-point hedonic scale for color, aroma, taste, texture, appearance, and overall acceptability. The T1 nutri-bar received moderate acceptability scores: color (6.60±1.17), aroma (6.00±0.94), taste (6.80±0.92), texture (6.20±0.92), and appearance (7.80±0.42), with an overall acceptability of 6.60±1.26. The combination of millets and traditional ingredients demonstrated potential as a nutrient-dense snack. The developed millet-based nutri-bar (T1) provides a viable, locally adaptable option to enhance dietary diversity and address micronutrient deficiencies. Further optimization of flavor and texture could improve consumer appeal.