Standardization and development of pearl millet-based fish cookies from low cost fish Saurida tumbil (Bloch, 1795)

Abstract

Functional cookies were developed and standardized using pearl millet flour and fish powder obtained from Saurida tumbil, low value marine species valued for its high quality protein and nutritional benefits. The objective was to create a protein enriched bakery product using cost-effective, locally available ingredients to support improved nutrition and promote sustainable food innovation. Fish powder was prepared from greater lizardfish (Saurida tumbil) meat and pearl millet flour served as the primary cereal base. Various cookie formulations were developed by altering the proportions of pearl millet, fish powder and other ingredients followed by sensory evaluation. The standardized pearl millet cookies incorporated with 7.5 g fish powder per 100 g of total flour (total flour composed of 40 g pearl millet flour and 60 g refined wheat flour) received the highest overall acceptability. Proximate analysis of the standardized pearl millet-based fish cookies showed that moisture content of 3.45±0.03%, protein 12.34±0.04%, fat 23.53±0.03%, ash 1.42±0.03% and carbohydrate 59.26±0.02%. The developed pearl millet-based fish cookies are not only sensorially acceptable but also nutritionally enhanced and offering a promising option for functional food products targeting improved dietary protein intake.