Studies on development technology of ragi beetroot fortified biscuits

Abstract

This research investigates the formulation of nutrient-dense ragi beetroot-fortified biscuits utilizing beetroot pomace and extract to enhance their physicochemical, sensory, and nutritional attributes. Ragi (finger millet), a gluten-free cereal, is abundant in calcium, iron, and fibre, whereas beetroot is rich in iron and antioxidants, rendering it an appropriate component for fortification. The study evaluated standardized biscuit formulations with varying ratios of ragi flour, refined wheat flour, and beetroot pulp. Sensory properties were evaluated on a 9-point hedonic scale revealed that formulation T3 was most acceptable overall. Nutritional analysis demonstrated that the increase in beetroot content elevated water retention and moisture levels while enhancing the mineral content of the biscuits. The incorporation of ragi increased the amount of proteins and amount of fibre content of the biscuits while reducing fat content. The optimized biscuit formulation means proximate composition values were moisture (1.86%), fat (20.54%), protein (6.50%), ash (1.01%), crude fibre (0.59%), and carbohydrates (69.38%). The microbial analysis confirmed the stability of the biscuits during the storage period, ensuring product safety. These findings indicate the potential of beetroot-fortified ragi biscuits as a functional, nutrient-rich bakery product that addresses consumer demand for healthier food options. This research elucidates opportunities for the utilization of underutilized crops in value-added foods to promote nutritional security.