Formulation and physicochemical properties of millet based papad incorporated with Finger Millet (Eleusine coracana), Barnyard Millet (Echinochloa esculenta), and Foxtail Millet (Setaria italica)

Abstract

This study aimed to develop a nutritious, multigrain papad using finger millet (Eleusine coracana), barnyard millet (Echinochloa esculenta), and foxtail millet (Setaria italica), leveraging their high calcium, protein, and antioxidant properties. Four formulations (T0-T3) with varying millet ratios were standardized, incorporating ingredients like papadkhar, carom seeds, and sesame. The optimized dough was sun-dried and evaluated for physical, textural, and sensory attributes. Results revealed that treatment T2 (25% each of finger and barnyard millet, 30% foxtail millet) scored highest in sensory acceptance (8.5/9) for color, taste, and texture. Physical analysis showed a round, brown papad with 0.065 mm thickness, hardness of 320 g, and fracturability of 205 g, indicating crispness. Proximate composition confirmed low moisture (10.72%) and fat (5.20%), high carbohydrates (78.25%), protein (9.27%), and energy (342.66 kcal/100g). Statistical analysis (SE±0.12-1.25; CD±0.18-3.67) validated data consistency. The study highlights millet papads as a nutrient-dense, gluten-free alternative, aligning with global food security goals. Their long shelf-life and women-centric production potential support rural livelihoods, offering a sustainable snack option.